Transport yourself to a tropical paradise with this creamy, refreshing Mango Cheesecake. With its luscious mango topping and velvety cheesecake filling, this dessert is a delightful balance of sweet and tangy flavors, perfect for summer or any time you’re craving a taste of the tropics.
Why You’ll Love This Recipe
- Bursting with the fresh, vibrant flavor of ripe mangoes.
- A no-bake cheesecake filling for ease and creaminess.
- Perfect for entertaining or as a showstopping dessert.
- Can be made ahead, saving time on busy days.
- A tropical twist on the classic cheesecake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced (divided)
For the Mango Topping:
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Fresh mango slices or mint leaves for garnish (optional)
Directions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake for 10 minutes, then let the crust cool completely.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add 1 cup of sugar, beating until well combined.
- Mix in the vanilla extract and lemon juice.
- Pour in the heavy cream and beat on high speed until the mixture is light and fluffy.
3. Incorporate the Mango
- Puree half of the diced mangoes until smooth.
- Gently fold the mango puree into the cheesecake mixture.
- Spread the filling over the cooled crust, smoothing the top.
- Refrigerate for at least 4 hours, or until fully set.
4. Prepare the Mango Topping
- Puree the remaining mangoes. Sweeten to taste with additional sugar if needed.
- In a small saucepan, dissolve the gelatin in 1/4 cup water over low heat.
- Stir the gelatin mixture into the mango puree. Let the topping cool slightly.
- Pour the topping over the chilled cheesecake, spreading it evenly.
- Refrigerate for another 2 hours to set the topping.
5. Serve
- Remove the cheesecake from the springform pan.
- Garnish with fresh mango slices or mint leaves if desired.
- Slice and serve chilled.
Servings and Timing
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 10 minutes (for the crust)
- Total Time: 4 hours 30 minutes
- Servings: 12 slices
- Calories: ~382 kcal per slice
Variations
- Gluten-Free Crust: Use gluten-free graham crackers for the crust.
- Coconut Flavor: Add shredded coconut to the crust or garnish for extra tropical flair.
- Mixed Fruits: Top the cheesecake with a mix of tropical fruits like pineapple, kiwi, and passion fruit.
- Vegan Option: Use plant-based cream cheese, coconut cream, and agar-agar in place of gelatin for a vegan version.
- Extra Citrus: Add lime zest to the filling for a zesty twist.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (without the topping) for up to 3 months. Thaw in the refrigerator overnight and add the mango topping before serving.
FAQs
1. Can I use canned mango puree?
Yes, canned mango puree works as a substitute, but fresh mangoes provide the best flavor.
2. What size springform pan should I use?
A 9-inch springform pan is ideal for this recipe.
3. How do I prevent lumps in the cheesecake filling?
Ensure the cream cheese is softened to room temperature before mixing.
4. Can I skip the gelatin in the topping?
Yes, but the topping may not set as firmly without gelatin.
5. Can I make this recipe without baking the crust?
Yes, skip baking and chill the crust for an hour to set it before adding the filling.
6. What’s the best way to slice the cheesecake?
Use a sharp knife dipped in hot water and wipe it clean between each cut for neat slices.
7. Can I substitute whipped cream for heavy cream?
Heavy cream is recommended for stability, but whipped cream can be used if folded in gently.
8. How do I keep the topping from sliding off?
Ensure the cheesecake filling is fully set before adding the mango topping.
9. Can I make mini mango cheesecakes?
Yes, divide the crust and filling into muffin tins lined with cupcake liners for individual servings.
10. What pairs well with mango cheesecake?
Serve with tropical cocktails, iced tea, or fresh fruit for a refreshing accompaniment.
Conclusion
Tropical Paradise Mango Cheesecake is a creamy, dreamy dessert that brings the flavors of the tropics to your table. With its luscious mango topping, smooth cheesecake filling, and buttery graham cracker crust, this dessert is sure to be the star of any gathering. Make it ahead, garnish beautifully, and prepare to wow your guests with every bite!
Print
Tropical Paradise Mango Cheesecake
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 10 minutes (for the crust)
- Yield: 8 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegetarian
Description
Transport yourself to a tropical paradise with this Mango Cheesecake! Creamy, refreshing, and topped with a luscious mango layer, this no-bake dessert is a perfect blend of tropical flavors and rich cheesecake indulgence.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced (divided)
For the Mango Topping:
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Fresh mango slices or mint leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
- Press mixture into the bottom of a springform pan. Bake for 10 minutes. Let cool completely.
2. Make the Cheesecake Filling:
- Beat softened cream cheese until smooth. Gradually add sugar and continue beating until combined.
- Mix in vanilla extract and lemon juice. Pour in heavy cream and beat until light and fluffy.
3. Add Mango Puree:
- Puree half of the diced mangoes until smooth. Gently fold into the cheesecake mixture.
- Spread filling over the cooled crust and refrigerate for at least 4 hours to set.
4. Prepare the Mango Topping:
- Puree the remaining mangoes and sweeten to taste. Dissolve gelatin in 1/4 cup water over low heat, then stir into the mango puree.
- Allow topping to cool slightly, then spread over the chilled cheesecake. Refrigerate for another 2 hours.
5. Serve:
- Remove cheesecake from the springform pan. Garnish with mango slices or mint leaves if desired. Serve chilled.
Notes
- Make-Ahead: Prepare the cheesecake a day in advance; add the topping on the day of serving.
- Freezing Option: Freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the fridge before adding the topping.
Nutrition
- Serving Size: 1
- Calories: 382 kcal
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