Mango Cheesecake

Mango Cheesecake is a creamy, tropical twist on a classic dessert. With a rich and velvety cheesecake base, a buttery graham cracker crust, and a vibrant mango topping, this no-bake (except for the crust) delight is the perfect way to end any meal. It’s a crowd-pleaser that combines luscious fruitiness with indulgent creaminess—ideal for summer gatherings, special occasions, or simply when you’re craving something sweet and refreshing.

Why You’ll Love This Recipe

• Tropical flavor: Fresh mango puree adds a fruity brightness that complements the rich cream cheese filling.
• No-bake filling: Aside from the quick-baked crust, the cheesecake sets in the refrigerator—no oven needed.
• Creamy and smooth: The filling is light and fluffy with a melt-in-your-mouth texture.
• Impressive presentation: A glossy mango topping gives this dessert a professional, vibrant finish.
• Easy to prepare: Simple ingredients and straightforward steps make this suitable even for beginner bakers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar

For the Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 2 tablespoons gelatin (or agar-agar for a vegetarian option)
• 1/4 cup water (to dissolve the gelatin)

For the Mango Topping

• 1 1/2 cups mango puree (from fresh mangoes or store-bought)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

directions

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let it cool completely.

Prepare the Cheesecake Filling:

1. In a small bowl, dissolve the gelatin in 1/4 cup water and let it sit for 5 minutes.
2. In a large bowl, beat the cream cheese until smooth.
3. Add the heavy cream, sugar, vanilla extract, and lemon juice. Beat until creamy and fluffy.
4. Gently heat the gelatin mixture until completely dissolved, then mix it into the cream cheese filling.
5. Pour the filling over the cooled crust and smooth the surface.
6. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.

Prepare the Mango Topping:

1. In a saucepan, combine the mango puree, sugar, and lemon juice.
2. Heat over low heat for 5–7 minutes, stirring occasionally, until smooth and warmed through.
3. Let the topping cool to room temperature.

Assemble the Mango Cheesecake:

1. Once the cheesecake is fully set, pour the cooled mango topping over the surface.
2. Smooth evenly and return to the refrigerator for at least 1 hour to set the topping.

Serve:

1. Slice and serve chilled. Garnish with fresh mint or extra mango slices if desired.

Servings and timing

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 10 minutes (for the crust)
Total Time: 4 hours (including chilling time)
Calories per serving: Approximately 350 kcal

Variations

• Mango swirl cheesecake: Fold mango puree into the cheesecake filling for a marbled effect.
• Coconut crust: Add shredded coconut to the graham cracker crumbs for an extra tropical touch.
• Mini cheesecakes: Use muffin tins with liners for individual servings.
• Spiced topping: Add a pinch of cardamom or ginger to the mango puree for warmth.
• Fully vegetarian: Use agar-agar instead of gelatin and adjust cooking according to package instructions.

storage/reheating

Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating: Not necessary—this dessert is best served cold.

FAQs

Can I use store-bought mango puree?

Yes, just ensure it is pure mango without added sweeteners or preservatives.

What kind of mango is best?

Use ripe, sweet varieties like Ataulfo or Kent for a smooth and flavorful puree.

Can I use a different fruit topping?

Yes, passion fruit, pineapple, or berries make excellent alternatives.

Is gelatin necessary?

Yes, for a firm set. You can use agar-agar for a vegetarian-friendly option.

Can I make this cheesecake without baking?

Yes, skip baking the crust and simply chill it for an extra 15 minutes before adding the filling.

Can I use whipped topping instead of heavy cream?

Heavy cream is preferred for best texture, but stabilized whipped topping can work in a pinch.

How long should I chill the cheesecake?

A minimum of 4 hours, but overnight chilling yields the best results.

Can I make this dessert in advance?

Yes, it’s ideal for making a day ahead.

What pan should I use?

A 9-inch springform pan is best for easy removal and presentation.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each slice.

Conclusion

Mango Cheesecake is a dreamy, refreshing dessert that brings together creamy indulgence and tropical fruit flavor in one stunning slice. Perfect for warm-weather celebrations or as an exotic twist on a classic favorite, this mango-topped delight is both impressive and easy to make. Whether for guests or just for yourself, it’s sure to become a go-to favorite.

Mango Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tropical twist on the classic cheesecake, this creamy mango cheesecake features a luscious mango topping and a buttery, crumbly crust. It’s the perfect dessert for any occasion, offering a rich, fruity, and refreshing flavor that will delight your taste buds.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Bake (with baked crust)
• Cuisine: Caribbean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 2 tablespoons gelatin (or agar-agar for a vegetarian option)
• 1/4 cup water (to dissolve the gelatin)
• 1 1/2 cups mango puree (from fresh mangoes or store-bought)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
3. Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it’s packed evenly.
4. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
5. In a small bowl, dissolve the gelatin in 1/4 cup of water and let it sit for 5 minutes.
6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
7. Add the heavy whipping cream, sugar, vanilla extract, and lemon juice, and beat until fully combined and fluffy.
8. Gently heat the gelatin mixture in a microwave or on the stove until it’s completely dissolved. Add the dissolved gelatin to the cheesecake filling and mix well.
9. Pour the cheesecake filling onto the cooled crust and smooth the top.
10. Refrigerate for at least 4 hours or overnight for the cheesecake to set properly.
11. In a small saucepan, combine the mango puree, sugar, and lemon juice. Heat over low heat, stirring occasionally, until the mixture is smooth and heated through (about 5-7 minutes).
12. Let the mango mixture cool to room temperature before pouring it over the chilled cheesecake.
13. Once the cheesecake has set, pour the cooled mango topping evenly over the cheesecake.
14. Refrigerate for another hour to allow the topping to set.
15. Slice and serve the creamy, refreshing mango cheesecake with a sprig of mint for garnish, if desired.

Notes

• Use ripe, sweet mangoes for the best flavor if using fresh mangoes.
• Agar-agar is a great vegetarian substitute for gelatin and works well in this recipe.
• You can make this cheesecake in individual cups for a fun party presentation.
• Chilling overnight improves flavor and texture.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 24g
• Sodium: 220mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg