Mango Cheesecake Recipe

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Cozy Mango Cheesecake Recipe, Made Simple

There’s something utterly comforting about a cheesecake, but when you add the sunny sweetness of ripe mangoes, it turns into a real weekend treat. I love how this Mango Cheesecake Recipe brings that tropical burst of freshness while still delivering the rich, creamy texture that cheesecake lovers crave. You’ll find it’s the perfect balance—bright and luscious, yet soothingly smooth. Whether you’re making it for a family gathering or a quiet afternoon indulgence, this recipe is straightforward and forgiving, so even if you’re new to cheesecake, it’s a delicious way to build your confidence. Plus, the golden, buttery crust and silky mango topping tie everything together in the most delightful way. I remember my first time making it; that crisp crust combined with the fluffy mango filling was like a warm hug—simple, fresh, and absolutely irresistible. Let’s dive into what makes this Mango Cheesecake Recipe so special.

Ingredient Lowdown

• Digestive biscuits: Provides a toasty, golden base—not as sweet as graham crackers but perfect to hold the filling.
• Unsalted butter: Melted and mixed with crumbs to bind the crust with a rich, buttery crunch.
• Cream cheese: The star of the filling, softened for a silky, smooth texture.
• Powdered sugar: Adds gentle sweetness and blends effortlessly into the cream cheese.
• Vanilla extract: Deepens the flavor with a warm, fragrant note.
• Mango puree: Fresh or frozen works great—this infuses the cheesecake with tropical brightness.
• Lemon juice: Acts as a balancing acid to enhance the mango’s natural tartness.
• Whipped cream: Folded in to lighten the filling, giving it an airy, cloud-like finish.
• Diced mango for topping: Adds a juicy, fresh contrast and pretty presentation.
• Sugar (topping): Gently caramelizes when cooked with mango, enhancing sweetness.

Set Up for Success

Before you start, get all your ingredients measured and ready—this mise en place makes the process seamless. I like to have my cream cheese softened at room temperature so it blends smoothly without lumps. No baking here, so no oven preheating is required, but you will want a springform pan for easy release. After pressing your crust in the pan, chilling it is key for a firm base that won’t crumble when sliced.

Step-by-Step: Mango Cheesecake Recipe

1. Combine the crust: Stir the crushed digestive biscuit crumbs with melted butter until every crumb is coated and holds together when pressed. This ensures a crisp and cohesive base.
2. Press into the pan: Firmly pack the crust mixture into the base of your springform pan. The pressure seals the crumbs into a sturdy, buttery foundation. Chill in the refrigerator while you move on to the filling.
3. Beat the cream cheese: Using a spatula or mixer, soften the cream cheese until it’s smooth and silky. This step is vital for a lump-free filling and creamy texture.
4. Add sugar and vanilla: Gradually mix in powdered sugar and vanilla extract, making sure everything is evenly combined and fragrant like a freshly baked vanilla cake.
5. Incorporate mango and lemon juice: Blend in the mango puree and lemon juice gently. The lemon juice adds a subtle tang that highlights the mango’s natural sweetness—and adds brightness to the filling.
6. Fold in whipped cream: Delicately fold in the whipped cream to keep the filling light and airy. This is the trick for a cheesecake that melts on your tongue without being heavy.
7. Spread the filling: Pour the luscious filling over your chilled crust, smoothing the surface with a spatula. The contrast between creamy and crisp will soon be irresistible!
8. Chill thoroughly: Refrigerate for at least 4 hours to let the cheesecake set firmly. Patience here pays off with perfectly sliceable, velvety texture.
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Chef’s Notes & Success Tips
For a dreamy smooth filling, make sure your cream cheese is truly soft before mixing, or beat it with a hand mixer at low speed to avoid lumps. When folding whipped cream, use a gentle hand to keep that light texture intact. Lastly, chilling the cake overnight deepens the flavors and helps the slices keep their shape perfectly.
9. Prepare the topping: In a saucepan, gently heat the diced mango with sugar and lemon juice until the mango softens and the sugar dissolves into a glossy, fragrant syrup. Let this cool before topping your chilled cheesecake.
10. Finish and serve: Spread the cooled mango mixture evenly over the cheesecake’s surface, scattering some fresh mango bits on top for texture and a burst of fresh fruitiness. Slice with a warm knife for clean cuts and enjoy every luscious bite.

Flavor Twists for Mango Cheesecake Recipe

• Add a hint of coconut by mixing shredded coconut into the crust or folding coconut cream into the filling.
• Try a chili-lime glaze over the mango topping for a spicy-sweet kick that lingers pleasantly.
• Incorporate fresh basil or mint in the mango topping for an herbal freshness that brightens the dessert.
• Swap out mango for passionfruit puree during certain seasons for a tangy tropical variation.
• Mix chopped pistachios into the crust for an extra buttery crunch and nutty aroma.
• For extra richness, swirl in some white chocolate ganache just before chilling the filling.

Storage & Make-Ahead Tips

• Cover chilled cheesecake tightly with plastic wrap to prevent fridge odors and keep it moist—best eaten within 3 days.
• Freeze individual slices in airtight containers; thaw overnight in the fridge before serving for a no-stress dessert option.
• The mango topping can be made a day ahead—just keep it refrigerated and spread just before serving for freshness.
• Leftover crust crumbs can be stored in a sealed jar for a week—perfect to sprinkle over yogurt or ice cream!

Mango Cheesecake Recipe FAQs

• Can I use canned mango puree instead of fresh? Absolutely! Just make sure it’s unsweetened to control sugar levels in the cheesecake.
• Do I need to bake this cheesecake? No baking required here—the filling sets beautifully in the fridge thanks to the whipped cream’s light texture.
• What if I don’t have digestive biscuits? Graham crackers or even crushed vanilla wafers make a fine substitute for the crust.
• How can I prevent cracks in the filling? Since this recipe is no-bake, cracks are rare, but gentle folding and soft cream cheese help keep the texture smooth and crack-free.
• Can I double this recipe for a larger group? Yes, just double ingredients and use a larger pan or two springform pans; timing and chilling remain the same.
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Mango Cheesecake Recipe



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4.5 from 132 reviews

This Mango Cheesecake features a creamy, smooth mango-infused filling atop a crunchy digestive biscuit crust. Topped with a sweet and tangy mango glaze and fresh diced mango pieces, this no-bake dessert is refreshing, light, and perfect for tropical flavor lovers seeking an elegant treat.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes
• Yield: 10 servings
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

For the Crust:

• 1 ½ cups digestive biscuits, crushed into crumbles
• 1/3 cup unsalted butter, melted

For the Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 ½ cups mango puree
• 1 tablespoon lemon juice
• 1 ½ cups whipped cream

For the Topping:

• 1 cup diced mango
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions

1. Prepare the Crust: In a medium mixing bowl, combine the crushed digestive biscuit crumbs with the melted unsalted butter until evenly mixed. Press this mixture firmly into the base of a springform pan to form an even layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
2. Make the Filling: In a large mixing bowl, use a spatula to beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing thoroughly. Stir in the mango puree and lemon juice until the filling is fully combined and smooth. Finally, gently fold in the whipped cream to incorporate air and create a light, fluffy texture.
3. Assemble the Cheesecake: Pour the prepared filling over the chilled crust in the springform pan. Spread it evenly with a spatula to create a smooth top surface. Refrigerate the cheesecake for at least 4 hours or until it is fully set and firm.
4. Prepare the Mango Topping: In a saucepan, combine the diced mango, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mango softens and the sugar dissolves completely, creating a syrupy texture. Remove from heat and allow the topping to cool completely.
5. Finish and Serve: Once the mango topping has cooled, spread it evenly over the chilled cheesecake. Optionally, scatter some fresh mango pieces on top for added texture and visual appeal. Slice the cheesecake with a sharp knife and serve chilled for a deliciously refreshing dessert experience.

Notes

• Use ripe, sweet mangoes for the best flavor and natural sweetness.
• Make sure the cream cheese is softened to room temperature before beating for a smooth filling without lumps.
• Press the crust firmly to avoid crumbling when serving.
• Refrigerate the cheesecake long enough to allow it to set completely for clean slices.
• For a firmer crust, you can bake the biscuit base at 350°F (175°C) for 8-10 minutes, then cool before adding the filling, though this is optional.
• Leftover cheesecake can be stored covered in the refrigerator for up to 3 days.