Mango Cheesecake Delight

Why You’ll Love This Recipe

  • Tropical Flavor Explosion: The sweetness of mangoes shines in every layer.
  • Simple Ingredients: Made with everyday ingredients, yet tastes gourmet.
  • Make-Ahead Dessert: Perfect for preparing ahead of time for parties.
  • Versatile Toppings: Customize with fresh mango, whipped cream, or mint for a stunning presentation.
  • Crowd-Pleaser: Creamy, tangy, and sweet—it’s a dessert everyone will rave about!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted

For the Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Sour cream
  • Mango puree (from fresh or canned mangoes)

For the Mango Topping:

  • Mango puree
  • Granulated sugar
  • Lemon juice
  • Cornstarch
  • Water

For Garnish:

  • Fresh mango slices
  • Whipped cream
  • Mint leaves (optional)

Directions

Prepare the Crust:

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Mix Ingredients: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly coated.
  3. Form Crust: Press the mixture firmly into the bottom of the pan. Bake for 10 minutes. Remove and cool.

Prepare the Cheesecake Filling:

  1. Beat Cream Cheese: In a large bowl, beat softened cream cheese and sugar until smooth.
  2. Add Eggs and Vanilla: Add eggs one at a time, beating after each addition. Mix in vanilla and sour cream.
  3. Incorporate Mango: Fold in mango puree until evenly combined.
  4. Pour Filling: Spread the filling over the cooled crust.

Bake the Cheesecake:

  1. Bake: Bake for 55-65 minutes, until the center is set but slightly jiggly.
  2. Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Mango Topping:

  1. Cook Topping: In a saucepan, combine mango puree, sugar, and lemon juice. Cook over medium heat until it simmers.
  2. Thicken Topping: Mix cornstarch and water into a slurry. Add it to the mango mixture and cook until thickened. Cool completely.

Assemble the Cheesecake:

  1. Top Cheesecake: Spread the cooled mango topping over the chilled cheesecake.
  2. Garnish: Decorate with mango slices, whipped cream, and optional mint leaves.

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Chilling Time: 4 hours (or overnight)

Variations

  • Passionfruit Twist: Swap half of the mango puree with passionfruit pulp for a tangy flavor.
  • Coconut Infusion: Add shredded coconut to the crust or sprinkle on top for added texture.
  • No-Bake Version: Skip baking by using gelatin to set the filling and topping.
  • Gluten-Free: Use gluten-free graham crackers for the crust.
  • Vegan Option: Substitute cream cheese, sour cream, and butter with plant-based alternatives.

Storage/Reheating

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating: This dessert is best served chilled; no reheating is necessary.

FAQs

How do I make mango puree?

Peel and dice fresh mangoes, then blend until smooth. Strain for a silky consistency.

Can I use frozen mangoes?

Yes, thaw the frozen mangoes before blending into puree.

Why is my cheesecake cracking?

Overmixing or overbaking can cause cracks. Use a water bath for even baking.

Can I make this cheesecake without a springform pan?

A deep pie dish can work, but it may be harder to slice cleanly.

Can I skip the mango topping?

Yes, serve with whipped cream or fresh fruit instead for a simpler version.

How do I know when the cheesecake is done?

The center should jiggle slightly when you shake the pan. It will firm up as it cools.

What’s the best way to slice cheesecake?

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

Can I use a different fruit topping?

Absolutely! Strawberries, blueberries, or passionfruit work well.

Is this recipe suitable for diabetics?

You can use sugar substitutes like erythritol or stevia, but adjust the sweetness to taste.

Can I add gelatin to the mango topping?

Yes, gelatin can help stabilize the topping for a firmer finish.

Conclusion

Mango Cheesecake Delight is a tropical dream come true, combining a buttery crust, creamy filling, and fruity topping in one decadent dessert. Whether it’s for a summer barbecue or a holiday gathering, this cheesecake is sure to impress. With easy make-ahead options and versatile variations, it’s a recipe you’ll turn to time and time again. Treat yourself to a slice of paradise today!

 


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Mango Cheesecake Delight


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  • Author: Isabella
  • Total Time: 4 hours 35 minutes (including chilling)
  • Yield: 10-12 slices
  • Diet: Vegetarian

Description

Indulge in the rich and creamy flavors of Mango Cheesecake Delight, a tropical dessert that combines a buttery graham cracker crust, velvety mango-infused cheesecake filling, and a glossy mango topping. This showstopping recipe is perfect for special occasions or to satisfy your sweet tooth with a taste of paradise.

 


Ingredients

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted

For the Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Sour cream
  • Mango puree (from fresh or canned mangoes)

For the Mango Topping:

  • Mango puree
  • Granulated sugar
  • Lemon juice
  • Cornstarch
  • Water

For Garnish:

  • Fresh mango slices
  • Whipped cream
  • Mint leaves (optional)

Instructions

  • Prepare the Crust:
    • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
    • Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan’s bottom. Bake for 10 minutes and cool.
  • Prepare the Cheesecake Filling:
    • Beat cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing between additions. Stir in vanilla and sour cream.
    • Fold in mango puree, then pour the mixture over the crust.
  • Bake the Cheesecake:
    • Bake for 55-65 minutes until the center is slightly jiggly.
    • Cool in the oven with the door ajar for 1 hour. Refrigerate for 4+ hours.
  • Prepare the Mango Topping:
    • Cook mango puree, sugar, and lemon juice in a saucepan over medium heat.
    • Add cornstarch slurry (cornstarch + water) and cook until thickened. Cool.
  • Assemble the Cheesecake:
    • Spread the mango topping over the chilled cheesecake.
    • Garnish with fresh mango slices, whipped cream, and mint leaves.

Notes

  • For silky mango puree, blend peeled and diced mangoes, then strain.
  • Avoid overmixing the cheesecake batter to prevent cracks.
  • Use a water bath during baking for an evenly cooked and crack-free cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, Tropical

 

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