No-Bake Mango Cheesecake Tart


mango tart recipe

mango tart recipe

mango tart recipe

A deceptively intricate-looking summer tart that is actually incredibly simple to make. This tart has a wonderfully crumbly base and a light, honey-sweetened creamy filling, requires zero cooking at all and results in the most stunning and delicately sweet dessert. A perfect addition to a Christmas feast.



Make the base:

  1. Place the biscuits in the bowl of a food processor. Process on high until very finely ground.
  2. Add the melted butter and process until well mixed.
  3. Transfer the biscuit mixture to a 30cm fluted tart tin with a removable base. Use your hands to press the mixture into the tart tin firmly and evenly. Tip: you can use the base of a measuring cup to help really press down and smooth out the crumbs. Transfer the tin to the fridge to chill while you make the filling.

Make the filling:

  1. Place the cream cheese, ricotta cheese, 2 tbsp. honey & vanilla into the bowl of a food processor. Process until very smooth and creamy. Taste and add more honey if needed.
  2. Pour this filling mixture into the chilled tart base and use a spatula to smooth it out evenly. Cover wit plastic wrap & place the tart back into the fridge to chill for at least 15 minutes, or up to overnight.
  3. Shortly before you are ready to serve the tart, take it out of the fridge and top it with the sliced mango. Fan out the thin slices and arrange them in concentric circles for a lovely flower-petal like look, or get creative & create whatever design you like! Serve right away.


  • Leftovers keep very well in an airtight container in the fridge for up to 3 days.


Prep time: 1 hour
Cook time: 0
Serves: 8-10

Recipe created by Matters of the Belly


Ingredients for No-Bake Mango Cheesecake Tart


Lurpak Butter Unsalted 250g

$5.80 ea