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Mango Cheesecake

Mango Cheesecake

Mango Cheesecake is a creamy, tropical dessert with a smooth cheesecake base and a vibrant mango topping. Perfect for summer or any special occasion, this no-bake (or baked, depending on your choice) treat is both elegant and refreshingly fruity.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American, Fusion
Servings 8 slices
Calories 400 kcal

Ingredients
  

For the Crust:

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling (No-Bake):

  • 16 oz 2 blocks cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ½ cup mango puree fresh or canned

For the Mango Topping:

  • 1 cup mango puree
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar optional, depending on sweetness of mango
  • 1 tablespoon gelatin optional, for a firmer top + 2 tablespoons water (to bloom gelatin)

Instructions
 

  • Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
  • Make the filling: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until fluffy. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream and mango puree into the cream cheese mixture until combined.
  • Assemble and chill: Pour the mango cheesecake filling over the crust and smooth the top. Chill for at least 4–6 hours or overnight until set.
  • Prepare the mango topping: (Optional step for a firmer topping) Bloom gelatin in water for 5 minutes, then gently warm to dissolve. Stir into mango puree along with lemon juice and sugar. Let cool slightly, then pour over the chilled cheesecake. Return to fridge until set.
  • Serve: Carefully remove cheesecake from springform pan. Garnish with fresh mango slices, whipped cream, or mint leaves if desired.

Notes

  • Use Alphonso or Ataulfo mangoes for the sweetest, creamiest puree.
  • For a baked version: Bake the crust at 350°F (175°C) for 8 minutes. Bake the cheesecake layer at 325°F for 45–50 minutes. Cool, then top with mango layer.
  • Store in the refrigerator for up to 5 days.
  • Freeze individual slices for longer storage—wrap tightly in plastic and foil.
Keyword Mango Cheesecake