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.