Mango Cheesecake Mousse Cups (No-Bake, Easy & Elegant)

Mango Cheesecake Mousse Cups

I absolutely love making this Mango Cheesecake Mousse Cups because they are simple, no-bake, and always turn out beautifully. The combination of crispy Oreo crumbs and creamy, fruity mango mousse makes every bite feel indulgent yet refreshing.

Why I Love This Recipe

I enjoy this recipe for its ease and reliability. It requires just mixing + chilling, no oven needed, and the result is a stunning, creamy dessert that’s perfect for afternoon tea, parties, or just treating myself.

Why You’ll Love This Recipe

• No-bake and foolproof – perfect for beginners.
• Crispy + creamy texture – Oreo base with silky mango mousse.
• Customizable – can swap fruits or cookies for variation.
• Visually appealing – looks professional without effort.
• Quick to make – just mixing, blending, and chilling.

Ingredients

Cookie Base Ingredients

• 100g Oreo crumbs (without filling) – preferably use Oreo crumbs without filling; if using full Oreos, remove the cream first. Digestive biscuits can also be substituted; add 5g extra sugar for flavor.
• 45g unsalted butter – melt in a water bath (water below 60℃ to avoid browning). If solidified, reheat until liquid.

Mango Mousse Ingredients

• 1–2 ripe mangoes (about 300g pulp) – choose sweet, fragrant mangoes, such as Tainong or small Tainong; avoid unripe or overly soft mangoes.
• 160g heavy cream – ≥30% fat, chilled; plant-based cream not recommended.
• 200g cream cheese – room temperature softened for 2 hours (or warm water bath at 40℃, avoid melting).
• 60g fine sugar – can reduce to 45g for very sweet mangoes; do not go below 30g.
• 100g milk – room temperature or chilled, heated to 60–70℃ (warm to touch).
• 10g gelatin sheets – food-grade, soaked in ice water 5–8 minutes, squeezed dry.

Decoration Ingredients

• 50g heavy cream – whipped with 5g sugar for topping.
• 50g mango – reserved from the prepared mango, cut into 1cm cubes or thin slices.
• 3–5 fresh mint leaves (optional) – washed and dried; can substitute with rosemary, strawberry slices, or omitted.

Instructions

1. Pre-Preparation

Soften 200g cream cheese at room temperature or in 40℃ water bath until soft to touch.

Peel mangoes, slice around the pit, and dice 300g for blending; reserve 50g for decoration.

Soak 10g gelatin sheets in ice water 5–8 minutes; squeeze dry.

Crush 100g Oreos (without filling) into fine crumbs and set aside.

2. Make the Cookie Base
   

Mix 45g melted butter with Oreo crumbs until all crumbs are coated.

Fill mini mousse molds (15–20g each) with crumbs, press evenly (~0.5cm thick).

Chill 30 minutes or until firm.

3. Make Mango Cheesecake Mousse
   

Stir 200g cream cheese with 60g sugar until smooth.

Blend 300g mango pulp with 160g heavy cream until smooth; optionally strain.

Fold mango puree into cream cheese gently.

Heat 100g milk to 60–70℃, dissolve gelatin, cool below 40℃, then fold into mousse mixture.

4. Fill Molds and Chill
   

Pour mousse into cookie bases (30–35g per mold, 90% full), tap molds to remove air bubbles.

Chill 4 hours or overnight (or 1 hour in freezer if short on time; avoid over-freezing).

5. Unmold and Decorate (Approx. 10 minutes)

Whip 50g heavy cream with 5g sugar; pipe or spoon onto mousse.

Top with 1 mango cubes and a mint leaf.

Frequently Asked Questions

Q: Can I use other cookies for the base?
A: Yes! Digestive biscuits work well; add 5g cocoa or sugar if needed.

Q: Can I use canned mango or puree?
A: Fresh mango gives the best flavor and texture, but canned mango can work if drained and chopped.

Q: Can I make this ahead of time?
A: Yes, refrigerate for up to 2–3 days; avoid freezing to preserve texture.

Q: Do I need to strain the mango puree?
A: Straining removes fibers for a silky mousse, but it’s optional if you don’t mind some texture.

Silky Mango Cheesecake Cups with Crispy Oreo Base

No-bake Mango Cheesecake Mousse Cups with a crispy Oreo base, silky mango mousse, and fresh fruit topping. Perfect for beginners and stunning enough for parties or afternoon tea.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chilling Time 4 hours hrs

Servings 4

Ingredients

  

1x2x3x

Cookie Base:

• 100 g Oreo crumbs without filling
• 45 g unsalted butter

Mango Mousse:

• 1 –2 mangoes 300g pulp
• 160 g heavy cream
• 200 g cream cheese
• 60 g fine sugar
• 100 g milk
• 10 g gelatin sheets

Decoration:

• 50 g heavy cream for topping
• 50 g mango reserved from preparation, diced or sliced
• 3 –5 mint leaves optional

Instructions

 

Pre-Preparation

• Soften 200g cream cheese at room temperature or in 40℃ water bath until soft to touch.
• Peel mangoes, slice around the pit, and dice 300g for blending; reserve 50g for decoration.
• Soak 10g gelatin sheets in ice water 5–8 minutes; squeeze dry.
• Crush 100g Oreos (without filling) into fine crumbs and set aside.

Make the Cookie Base

• Mix 45g melted butter with Oreo crumbs until all crumbs are coated.
• Fill mini mousse molds (15–20g each) with crumbs, press evenly (~0.5cm thick).
• Chill 30 minutes or until firm.

Make Mango Cheesecake Mousse

• Stir 200g cream cheese with 60g sugar until smooth.
• Blend 300g mango pulp with 160g heavy cream until smooth; optionally strain.
• Fold mango puree into cream cheese gently.
• Heat 100g milk to 60–70℃, dissolve gelatin, cool below 40℃, then fold into mousse mixture.

Fill Molds and Chill

• Pour mousse into cookie bases (30–35g per mold, 90% full), tap molds to remove air bubbles.
• Chill 4 hours or overnight (or 1 hour in freezer if short on time; avoid over-freezing).

Unmold and Decorate (Approx. 10 minutes)

• Whip 50g heavy cream with 5g sugar; pipe or spoon onto mousse.
• Top with 1 mango cubes and a mint leaf.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.