Here’s a creamy mango cheesecake that’s smooth, fruity, and perfect for any occasion 🥭🍰
Mango Cheesecake (No-Bake Option Included)
Ingredients
Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- ½ cup melted butter
Cheesecake filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 1 cup mango purée (fresh or canned, smooth)
- 1 tsp vanilla extract
- 1 tbsp lemon or lime juice
- 2 large eggs (skip for no-bake)
Topping (optional)
- Fresh mango slices or mango purée
- Whipped cream
Instructions (Baked Version)
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make crust:
Mix crumbs, sugar, and butter. Press firmly into the bottom of the pan.
Bake 10 minutes, then cool. - Make filling:
Beat cream cheese and sugar until smooth.
Mix in mango purée, vanilla, and citrus juice.
Add eggs one at a time, mixing gently. - Bake:
Pour filling over crust.
Bake 45–55 minutes until edges are set and center slightly jiggles. - Cool:
Let cool completely, then refrigerate at least 4 hours. - Top & serve:
Add mango slices or drizzle mango purée before serving.
No-Bake Version (Quick & Easy)
- Skip eggs.
- Dissolve 1 tbsp gelatin in ¼ cup warm water.
- Beat into the filling after adding mango purée.
- Chill 6–8 hours until firm.
Tips
- Use ripe, sweet mangoes (Alphonso or Ataulfo are amazing).
- For extra flavor, swirl mango purée on top before baking.
- A touch of coconut milk in the filling pairs beautifully with mango.
Want a mini cheesecake, vegan version, or no-oven recipe?
