Treat yourself to the ultimate summer dessert with this luscious Mango Cheesecake! 🍰🌞 Featuring a buttery graham cracker crust, creamy mango-infused filling, and a glossy mango glaze, this easy mango cheesecake is as dreamy as it looks. Whether you’re planning a tropical-themed party or need a stunning make-ahead dessert, this no bake mango cheesecake delivers bold flavor and showstopping beauty. Perfect for BBQs, brunches, or summer holidays, it’s one of the best mango dessert recipes you’ll ever try. Save this mango cheesecake recipe for your next sunny celebration!
Why You’ll Love This Mango Cheesecake
- Tropical Flavor Explosion – Juicy mangoes shine in every layer, adding brightness to each creamy bite.
- Smooth and Creamy Texture – Classic cheesecake richness elevated with a tropical twist.
- Perfect Summer Dessert – Light, fruity, and ideal for warm-weather gatherings.
- Stunning Presentation – That golden mango glaze? It’s a visual (and tasty) delight.
- Customizable – Add your own twist with different crusts or fruit toppings.
Mango Cheesecake Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree (from 2 ripe mangoes)
- 2 tablespoons cornstarch
Mango Glaze
- 1 cup mango puree
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Optional Garnishes
- Fresh mango slices
- Whipped cream
- Mint leaves
Ingredient Insights
- Mangoes: Use ripe, sweet varieties like Ataulfo or Haden for a naturally rich flavor.
- Cream Cheese: Full-fat works best for creaminess.
- Cornstarch: Helps stabilize the filling and glaze.
- Graham Crackers: Offer the perfect sweet-and-buttery crunch for the base.
How to Make Mango Cheesecake
1. Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press into the pan’s base and bake for 8–10 minutes. Cool while you prep the filling.
2. Make the Mango Cheesecake Filling
- Beat softened cream cheese until creamy. Add sugar and vanilla; mix well.
- Add eggs one at a time, beating after each. Stir in mango puree and cornstarch until smooth.
3. Assemble & Bake
- Pour filling over the crust and smooth the top.
- Wrap the springform pan with foil and place in a larger roasting pan. Add hot water halfway up the sides (water bath method).
- Bake for 50–60 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven and let it sit inside with the door ajar for 1 hour.
4. Prepare the Mango Glaze
- In a small saucepan, heat mango puree, sugar, and lemon juice. Stir in the cornstarch mixture. Simmer 2–3 minutes until slightly thickened. Cool completely.
5. Assemble the Cheesecake
- Pour the glaze over the cooled cheesecake. Spread evenly. Chill for at least 6 hours or overnight to set.
- Before serving, decorate with fresh mango slices, a dollop of whipped cream, or mint leaves. For clean slices, dip a sharp knife in hot water and wipe between cuts. Serve chilled and enjoy a slice of tropical heaven!
Pro Tips for a Perfect Cheesecake
- Room Temp Ingredients – Cream cheese, eggs, and puree blend smoother.
- Avoid Cracks – Water bath baking and slow cooling prevent cracks.
- Smooth Glaze – Strain mango puree before using for a silky topping.
Fun Variations & Presentation Ideas
- Mini Cheesecakes: Use muffin tins with liners; bake 20–25 minutes.
- Mango Swirl Cheesecake: Swirl extra puree into the batter for a marbled effect.
- No-Bake Option: Swap filling with a no-bake version and chill to set.
- Coconut Crust: Add shredded coconut for extra tropical flair.
- Nutty Twist: Replace graham crackers with crushed macadamia or almonds.
Make-Ahead, Storage, and Freezing
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze (Without Glaze): Wrap tightly and freeze for up to 3 months. Thaw overnight before glazing.
- Best Served Cold – No reheating necessary.
Lighter Alternatives For Mango Cheesecake
- Low-Fat Cream Cheese: Cut calories without sacrificing flavor.
- Greek Yogurt: Swap half the cream cheese for yogurt for added protein.
- Natural Sweeteners: Try honey or maple syrup in the glaze.
Pairing & Serving for Events
- Backyard BBQs: Pair with tropical fruit salad and iced tea.
- Dinner Parties: Serve with a glass of dessert wine or bubbly.
- Casual Coffee Dates: Enjoy a slice with coffee or chai.
FAQs About Mango Cheesecake
Can I use frozen mangoes?
Yes! Thaw and drain well before pureeing.
No springform pan?
Use a cake pan lined with parchment for easier removal.
How to avoid cracks?
Use a water bath and cool gradually.
Is it gluten-free?
Yes—just use gluten-free graham crackers.
How far in advance can I make it?
Up to 2 days ahead. Store chilled.
Can I use other fruits?
Absolutely—pineapple, passion fruit, or guava work great.
More Summer Dessert Recipes You’ll Love
- Carrot Desserts with Cream Cheese Frosting
- Summer Fruit Salad
- Pistachio Raspberry Cake
- Peach Cobbler Pound Cake
Conclusion
If you’re looking for a vibrant summer dessert that captures the essence of the tropics, this Mango Cheesecake is it. Creamy, fruity, and full of sunshine, it’s a slice of paradise in every bite. Make it for your next summer gathering and watch it steal the show!
Mango Cheesecake
Treat yourself to the ultimate summer dessert with this luscious Mango Cheesecake! 🍰🌞 Featuring a buttery graham cracker crust, creamy mango-infused filling, and a glossy mango glaze, this easy mango cheesecake is as dreamy as it looks. Whether you're planning a tropical-themed party or need a stunning make-ahead dessert, this no bake mango cheesecake delivers bold flavor and showstopping beauty. Perfect for BBQs, brunches, or summer holidays, it’s one of the best mango dessert recipes you'll ever try. Save this mango cheesecake recipe for your next sunny celebration!
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Filling
- 3 8 oz blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango puree from 2 ripe mangoes
- 2 tablespoons cornstarch
- Mango Glaze
- 1 cup mango puree
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Optional Garnishes
- Fresh mango slices
- Whipped cream
- Mint leaves
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press into the pan’s base and bake for 8–10 minutes. Cool while you prep the filling.
Make the Mango Cheesecake Filling
- Beat softened cream cheese until creamy. Add sugar and vanilla; mix well.
- Add eggs one at a time, beating after each. Stir in mango puree and cornstarch until smooth.
Assemble & Bake
- Pour filling over the crust and smooth the top.
- Wrap the springform pan with foil and place in a larger roasting pan. Add hot water halfway up the sides (water bath method).
- Bake for 50–60 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven and let it sit inside with the door ajar for 1 hour.
Prepare the Mango Glaze
- In a small saucepan, heat mango puree, sugar, and lemon juice. Stir in the cornstarch mixture. Simmer 2–3 minutes until slightly thickened. Cool completely.
Assemble the Cheesecake
- Pour the glaze over the cooled cheesecake. Spread evenly. Chill for at least 6 hours or overnight to set.
- Before serving, decorate with fresh mango slices, a dollop of whipped cream, or mint leaves. For clean slices, dip a sharp knife in hot water and wipe between cuts. Serve chilled and enjoy a slice of tropical heaven!
Notes
- Room Temp Ingredients – Cream cheese, eggs, and puree blend smoother.
- Avoid Cracks – Water bath baking and slow cooling prevent cracks.
- Smooth Glaze – Strain mango puree before using for a silky topping.
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