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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.

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.

Find it online: https://crispcharm.com/mango-cheesecake-recipe/