There’s something magical about the combination of tropical sweet mango and creamy cheesecake. The smooth texture, the rich flavors, and the hint of fruitiness make Mango Cheesecake a dessert that’s hard to resist. Few desserts can compete with the luscious combination of creamy cheesecake and the tropical sweetness of mango. Whether you’re looking to impress guests at a dinner party or simply satisfy a sweet craving, mango cheesecake offers the perfect solution.
In this guide, we’ll explore different mango cheesecake recipes that range from the classic baked version to no-bake alternatives, ensuring that you have options to suit your taste and time constraints.
Ingredients for Mango Cheesecake
Before we start preparing this delightful treat, let’s gather all the necessary ingredients.
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 24 oz cream cheese, softened to room temperature
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup mango pureed (mango pulp works perfectly)
- 2 tablespoons gelatin powder dissolved in ¼ cup warm water
- 1 ½ cups whipped cream
Mango Jelly Topping
- 1 cup mango jelly
- 2 tablespoons gelatin powder
- ¼ cup water
Preparing the Crust
The base of your mango cheesecake recipe is the crust. It adds a nice texture and complements the creamy cheesecake filling.
- In a food processor, pulse the graham cracker crumbs until fine.
- Add the sugar and melted butter to the crumbs and mix until it forms a wet, sand-like texture.
- Press the mixture into the bottom of a springform pan, creating an even layer. Make sure to press down firmly so that the crust holds together.
- Place the pan in the refrigerator to chill for about 30 minutes while you prepare the cheesecake filling.
Making the Cheesecake Filling
The heart of the cheesecake lies in its creamy, rich filling. Here’s how to make the perfect cheesecake mixture:
- In a stand mixer, beat the cream cheese until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.
- Add sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Fold in the sour cream, giving the cheesecake a tangy depth of flavor.
- Mix the mango pureed (mango pulp) into the cheesecake batter. The addition of sweet mango gives the cheesecake a tropical flavor that pairs perfectly with the cream cheese.
- Dissolve the gelatin powder in warm water and allow it to cool slightly. Once cooled, fold the gelatin into the cheesecake mixture, ensuring it’s evenly distributed.
Assembling and Baking the Cheesecake
Now that the cheesecake filling is ready, it’s time to assemble and bake the cheesecake.
- Remove the prepared crust from the refrigerator.
- Pour the cheesecake mixture over the crust, spreading it out evenly with a spatula.
- To ensure your cheesecake stays moist and doesn’t crack, use a water bath. Place the springform pan in a larger baking dish and fill the dish with hot water about halfway up the sides of the pan.
- Preheat the oven to 325°F (163°C) and bake the cheesecake for about 30 minutes or until the edges are set but the center still jiggles slightly.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open to cool down gradually. This helps prevent cracks.
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
Creating the Mango Jelly Topping
- The mango jelly topping is the crowning glory of this dessert, adding a sweet, fruity layer on top of the rich cheesecake.
- In a small saucepan, heat the mango jelly over low heat until it becomes liquid.
- Dissolve the gelatin powder in ¼ cup of water and stir it into the warm mango jelly.
- Once the jelly mixture is smooth, remove it from the heat and let it cool for a few minutes.
- Pour the jelly mixture over the chilled cheesecake, spreading it out to cover the entire surface evenly.
- Place the cheesecake back in the refrigerator for another 2 hours to allow the jelly to set completely.
Serving and Garnishing
After the mango jelly has set, remove the cheesecake from the refrigerator and release it from the springform pan. For an extra tropical touch, garnish the top of the cheesecake with slices of fresh mango. Serve chilled for the best texture and flavor.
Mango Key Lime Cheesecake
If you’re looking for a tangy twist on the classic mango cheesecake recipe, try this refreshing mango key lime cheesecake version. The combination of zesty lime and sweet mango creates a flavor profile that’s both vibrant and balanced.
Ingredients
- Use the same crust and cheesecake filling ingredients from the base recipe.
- Add ¼ cup key lime juice to the cheesecake mixture for a tart, citrusy flavor.
- For the topping, combine ½ cup mango jelly and 2 tablespoons key lime juice for a tangy, fruity glaze.
Steps
- Prepare the crust and cheesecake mixture as directed above, but add the key lime juice along with the mango pureed.
- Bake the cheesecake using the water bath method as instructed.
- For the glaze, mix the mango jelly with key lime juice and spread it over the cooled cheesecake.
- Refrigerate until the topping is set, then garnish with lime zest and slices of fresh mango before serving.
This mango key lime cheesecake is perfect for those who love the combination of sweet and tangy, with the rich, creamy texture of cheesecake.
No-Bake Mango Cheesecake
For a lighter, quicker option, a no-bake mango cheesecake is perfect. This version skips the oven and uses gelatin or agar-agar to set the cheesecake. It’s just as creamy and delicious but with a different texture.
Ingredients
- 1 1/2 cups of digestive biscuits or graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup mango puree (fresh or canned)
- 1/2 cup whipped cream
- 2 tsp gelatin (or agar-agar for a vegetarian option)
- 2 tbsp warm water
Instructions
- Combine the biscuit crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill in the fridge while preparing the filling.
- Mix the gelatin (or agar-agar) in warm water and let it bloom for a few minutes, then heat it gently until fully dissolved.
- Beat the softened cream cheese and powdered sugar until creamy. Stir in the mango puree and dissolved gelatin. Fold in whipped cream until well combined.
- Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight for the cheesecake to set properly.
- Garnish with fresh mango chunks or a drizzle of mango sauce before serving for a refreshing touch.
Vegan Mango Cheesecake
For those who are dairy-free or prefer plant-based desserts, this vegan mango cheesecake is the perfect solution. Made with cashews, coconut cream, and agar-agar, it’s both creamy and indulgent without any dairy.
Ingredients
- 1 1/2 cups of cashews, soaked overnight
- 1/4 cup coconut oil, melted
- 1/2 cup coconut cream
- 1 cup mango puree
- 1/4 cup maple syrup or agave syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar
- 2 tbsp warm water
- 1 1/2 cups of crushed digestive biscuits or gluten-free cookies for the crust
Instructions
- Press the crushed cookies into the bottom of a springform pan. Chill while preparing the filling.
- Mix agar-agar with warm water, allowing it to bloom, then heat gently until fully dissolved.
- Drain the soaked cashews and blend them with coconut oil, coconut cream, mango puree, syrup, and vanilla extract until smooth. Add the agar-agar and blend again until fully combined.
- Pour the mixture over the chilled crust. Refrigerate for at least 4 hours or overnight to set.
- Before serving, top with fresh mango or mango sauce.
Mango Cheesecake Variations
While the traditional mango cheesecake is a delight on its own, you can explore variations to elevate the flavors and presentation.
You can also explore the variety of mouthwatering mango desserts that capture the unmatched sweetness of mangoes.
Mango Swirl Cheesecake
Add a swirl of mango puree into the cheesecake filling before baking to create a beautiful pattern.
Mango and Passionfruit Cheesecake
Combine tropical fruits by incorporating passionfruit pulp into the cheesecake mixture or drizzle it over the top.
Mango Cheesecake Bars
Turn your cheesecake into bite-sized delights by making them in a square pan and cutting them into bars.
Tips for Perfect Mango Cheesecake
Room temperature ingredients
Make sure your cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free batter.
Use ripe mangoes
The riper the mango, the sweeter and more flavorful your cheesecake will be. If mangoes are out of season, canned mango puree is a great alternative.
Chill thoroughly
Whether baked or no-bake, allowing your cheesecake to chill for several hours (or overnight) is crucial for the best texture.
Experiment with toppings
Fresh fruit, whipped cream, or a drizzle of mango coulis can enhance both the flavor and appearance of your cheesecake.
Water bath technique
Baking the cheesecake in a water bath helps prevent cracks and keeps the cake moist and creamy.
Springform pan
Always use a springform pan for easy removal of the cheesecake without damaging its shape.
Conclusion
Whether you’re a fan of the classic baked version, the lighter no-bake variety, or you’re looking for a vegan-friendly alternative, mango cheesecake is a versatile and irresistible dessert that never fails to impress. The combination of creamy cheesecake with the refreshing sweetness of mango makes for a perfect end to any meal. Try out one of these recipes, and you’ll quickly see why this dessert is a favorite for so many.
