Mango Cheesecake

Indulge in a slice of tropical bliss with this Mango Cheesecake, a creamy, vibrant Summer Dessert that brings sunshine to every bite. Infused with sweet mango puree and topped with a glossy glaze, this dessert balances a rich, velvety filling with a crunchy graham cracker crust. Perfect for summer gatherings or a special treat, Mango Cheesecake is a showstopper that’s as beautiful as it is delicious.

Why You’ll Love This Mango Cheesecake

This Mango Cheesecake is a must-have Summer Dessert:

• Tropical Flavor: Bright mango puree adds a refreshing, fruity zing.
• Creamy Texture: Silky filling contrasts with a crisp crust.
• Make-Ahead: Chill overnight for stress-free entertaining.
• Stunning: Glossy glaze makes it a gorgeous centerpiece.
• Versatile: Customizable for dietary needs or flavor twists.
• I served this at a barbecue, and it was the star Summer Dessert of the day!

Ingredients for Mango Cheesecake

Here’s what you’ll need for Mango Cheesecake (serves 12):
For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 2 lbs (32 oz) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup mango puree (fresh or canned)
• Zest of 1 lime (optional)

For the Glaze (Optional):

• 1 cup mango puree
• 2 tbsp water
• 1 tbsp cornstarch
• 1–2 tbsp granulated sugar

Ingredient Tips:

• Mango Puree: Fresh mangoes yield vibrant flavor; canned works year-round.
• Cream Cheese: Softened to avoid lumps; use full-fat for richness.
• Graham Crackers: Crush finely for a sturdy crust.
• Lime Zest: Optional for extra tang; omit if preferred.
• Equipment: 9-inch springform pan, parchment paper, mixer.

Directions for Mango Cheesecake

Let’s create this stunning Mango Cheesecake!

Prepare Crust

I preheat the oven to 325°F (165°C). I grease a 9-inch springform pan and line the bottom with parchment. In a bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter, then press into the pan’s base. I bake for 10 minutes, then cool.

Make Filling

In a large bowl, I beat 2 lbs cream cheese with 1 cup sugar until smooth. I add 4 eggs one at a time, mixing well. I stir in 1 cup sour cream, ½ cup heavy cream, 1 tsp vanilla, 1 cup mango puree, and optional lime zest until combined.

Bake Cheesecake

I pour the filling over the cooled crust, place the pan on a baking sheet, and bake for 60–70 minutes until the edges are set and the center is slightly jiggly. I turn off the oven, crack the door, and let the Mango Cheesecake cool inside for 1 hour.

Chill Cheesecake

I cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set.

Add Glaze (Optional)

In a saucepan, I combine 1 cup mango puree, 2 tbsp water, 1 tbsp cornstarch, and 1–2 tbsp sugar. I cook over medium heat until thickened, about 3 minutes, then cool slightly. I pour the glaze over the chilled cheesecake.

Serve

I remove the Mango Cheesecake from the pan and slice into 12 pieces, serving chilled for maximum creaminess.

Nutrition

• Prep Time: 25 minutes
• Cooking Time: 70 minutes
• Chilling Time: 4 hours
• Total Time: ~6 hours
• Servings: 12
• Calories: ~420 kcal per slice
• Macros per Serving: 40g carbs, 7g protein, 30g fat, 1g fiber

Variations for Mango Cheesecake

• Light: Use low-fat cream cheese or Greek yogurt for a lighter filling.
• Gluten-Free: Swap graham crackers for almond flour crust.
• No-Bake: Use a no-bake filling with gelatin for a quicker version.
• Spiced: Add ¼ tsp cardamom or ginger to the filling.
• Fruit Swirl: Swirl in ¼ cup raspberry or passionfruit puree with the mango.

Storage

I store Mango Cheesecake in an airtight container in the fridge for up to 5 days, keeping it fresh and creamy. For freezing, I wrap tightly in plastic wrap and foil, storing for up to 2 months. I thaw overnight in the fridge before serving, letting it sit at room temperature for 15 minutes to enhance creaminess.

Serving Ideas

Make your Mango Cheesecake a dazzling Summer Dessert:

• Classic: Serve slices with a dollop of whipped cream.
• Tropical: Garnish with fresh mango slices and mint leaves.
• Party: Cut into mini squares for a Summer Dessert buffet.
• Pairing: Enjoy with iced tea or a mango mojito for a tropical vibe.
• Elegant: Pipe whipped cream swirls for a bakery-style finish.

FAQs :

Can I use canned mango puree for Mango Cheesecake?
Yes, I use canned puree for convenience and consistent flavor, especially off-season.

How do I prevent cracks in Mango Cheesecake?
I use a water bath and cool gradually in the oven to keep the Mango Cheesecake smooth.

Can I make Mango Cheesecake gluten-free?
I swap graham crackers for a gluten-free cookie or almond flour crust.

How long should Mango Cheesecake chill?
I refrigerate for at least 4 hours, but overnight is best for set texture and flavor.

More Summer Dessert Ideas You’ll Love

• Chocolate Mousse Cake
• Cinnamon Sugar Blondies
• Strawberry Shortcake Cake (with sponge cake)
• Moist Cinnamon Apple Cake: A Sweet, Simple Deligh

Conclusion

This Mango Cheesecake is a tropical Summer Dessert that combines creamy richness with vibrant mango flavor, perfect for any occasion. Easy to prepare, stunning to serve, and endlessly customizable, it’s a dessert that brings joy with every slice. Whip up this Mango Cheesecake today and treat yourself to a taste of paradise!