Mango Cheesecake Recipe
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Add a burst of tropical brightness to your dessert table with my Baked Mango Cheesecake Recipe! Just 12 basic ingredients and 30 minutes of active kitchen time stand between you and this delightfully tangy, subtly sweet, and craveably creamy showstopper—perfect for any occasion.
With over 50 cheesecake recipes on the site (and counting), it’s hard to pick a favorite. But if I had to? This easy mango cheesecake would definitely be in the running. Between the buttery graham cracker crust, light and creamy mango cheesecake filling, and fresh mango topping, each bite tastes like a ray of summer sunshine wrapped in a cloud.
Why You’ll Love This Easy Mango Cheesecake Recipe
- My Mango Cheesecake YouTube video has amassed a whopping 408K views and another 4,800 likes, so you can rest assured this recipe has been rigorously tested and repeatedly approved!
- Using the same base recipe as my plain classic cheesecake ensures a delightfully delicate, exceptionally creamy consistency with just the right amount of wobble. Best of all, it takes just 30 minutes of active prep!
- A double whammy of silky homemade mango sauce in the filling and a chunky mango topping means every bite is bursting with fresh, tropical charm.
How to Make Mango Cheesecake
Watch the full video recipe to learn how to make the best baked mango cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients & Substitutions
- Graham Crackers – Feel free to use either honey or cinnamon-flavored grahams, or swap in spicy gingersnaps, warming Biscoff cookies, or mild digestive biscuits.
- Butter – For a rich and buttery crust. If possible, use salted, cultured, European-style butter for the most decadent flavor.
- Milk – Adding a spot of milk helps bind the graham cracker crust together. You’re welcome to use any percentage of dairy milk or any variety of plain or vanilla plant-based milk.
- Cream Cheese – Be sure to use high-quality, full-fat, block-style cream cheese, not whipped cream cheese spread.
- Granulated Sugar – Plain white sugar adds no flavor other than “sweet,” meaning the juicy flavor of mangoes can shine brightly.
- Fresh Mangoes – We’ll need enough to make both the fresh mango purée that we’ll add to the cream cheese filling, as well as the chunky fruit topping. Opt for mangoes that are fully ripe with a fruity aroma, slightly soft texture, and vibrant color.
- Eggs – Unless otherwise instructed, I always use large eggs, which yield a scant ¼ cup each.
- Vanilla Extract – For a touch of aromatic warmth. Feel free to swap in an equal amount of vanilla paste.
- Heavy Cream – For added richness and a lighter-feeling consistency. In the UK, this is known as “double cream.” In the US, you can also use lighter “whipping cream,” which has a slightly lower percentage of milk fat.
- Sour Cream – For added tang and an extra creamy mouthfeel. Make sure to use full-fat dairy for the best results.
- Citrus Zest – You’ll need about a teaspoon to add a nice hit of brightness. I typically use orange or lemon zest, but lime would work too!
- Cornstarch – For thickening both the cheesecake filling and the mango topping. If you have a corn allergy, potato starch is a perfect 1:1 substitute.
What to do with Leftover Mango
Got extra mango or mango pulp? Here are a few tasty ideas:
How To Make Homemade Mango Purée
While you’re welcome to use store-bought mango purée to cut back on prep, I find that homemade purée tastes way better. It’s also a snap to make! Here’s how:
Step 1: Peel & Slice. I like to use the slice and score method for cubing mangoes. Here’s a nifty trick for getting all the flesh off the slippery pit.
Step 2: Blend. Transfer the mango pieces to a blender or food processor. Blend until smooth and creamy. If desired, you can add a touch of honey or sugar to enhance the sweetness, but it’s usually unnecessary if the mangoes are already ripe.
Step 3: Strain (Optional). To achieve an ultra-smooth texture, strain the puree through a fine mesh strainer to remove any fibrous bits. This step is optional, as the natural fiber can contribute to the homemade charm.
Step 4: Store or Use. Your homemade mango puree is now ready to be enjoyed! You can refrigerate it in an airtight container for a few days or freeze it in portions for later use.
Pro Tip For Calculating: Mangoes can vary pretty widely in terms of size. Smaller varieties like Ataulfo/Honey mangoes will yield about 1 cup of purée while larger varieties like Haden or Kent mangoes can yield more than 2 cups.
Optional Variations & Dietary Adaptations
- Swap Fruit – Feel free to use another fruit of your choosing (e.g. fresh strawberries) instead of mangoes. You can also mix and match by adding mango purée to the cheesecake filling and topping it with a mix of glazed fresh fruits like sliced mango, kiwi, mandarin orange segments, and berries arranged in an artful pattern.
- Gluten-Free – Swap in the gluten-free graham crackers, biscuits, or cookies of your choice to make a gluten-free cheesecake crust.
- Mini Mango Cheesecakes – Use the baking instructions from my mini cheesecakes recipe to make perfectly pre-portioned treats that require no slicing.
- No Bake Mango Cheesecake – Too hot to turn on the oven? Try my no-bake recipe instead!
Expert Tips & Tricks
- Room Temperature Ingredients – The dairy and eggs should all be at room temperature to ensure a creamy, lump-free filling.
- Mix On Low Speed to prevent over-aerating the mixture, which can cause textural issues.
- Use a Water Bath – This is the simplest, most effective way I know to create a deliciously creamy cheesecake texture with a flawless, crack-free top.
- Cool In The Oven – Leave the mango cheesecake in the oven after the initial baking time. You can crack the door if you are worried about it overbaking. Leaving it in the oven prevents any rapid temperature changes, which can cause the top to crack. After an hour, finish cooling the cheesecake on a wire rack before covering and refrigerating.
- Be Patient – The cheesecake will require a minimum of 4 hours in the fridge to set up before spooning the mango cheesecake topping on. After you add the topping, make sure to give it at least another 4 hours to chill for the best texture.
How to Store
To keep your Baked Mango Cheesecake fresh and delicious, follow these simple storage tips:
- Refrigerator: Once the cheesecake has completely cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 4-5 days. This helps maintain its creamy texture and keeps the mango topping fresh.
- Freezer: Want to store it longer? You can freeze your cheesecake! (If possible, wait to add the mango topping until ready to serve. You can freeze it in a separate container.) Wrap it well in several layers of plastic wrap, followed by a freezer bag, tin foil, or an airtight container. The cheesecake will stay good for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator.
- Single-Serve: Live in a small household? Slice the mango cheesecake into individual portions , freeze until solid, then wrap each slice in plastic wrap and transfer them to a freezer-safe container or zip-top bag. If possible, freeze the mango topping into silicone ice cube trays so you can grab single servings of that, too! Then, just grab a slice and a topping cube whenever the craving strikes!
- Serving Tip: For the best flavor and texture, serve the cheesecake chilled. If frozen, allow it to thaw fully before serving.
More Cheesecake Recipes
If you liked this creamy baked mango cheesecake, you also might like these cheesecake recipes:
Mango Cheesecake Recipe
Ingredients
For the crust:
- 7 oz (200 g) Graham crackers/biscuits
- 6 tablespoons (90 g) Butter melted
- 1 tablespoon (15 ml) Milk
For the cheesecake:
- 3½ cups (800 g) Cream cheese
- 1 cup (200 g) Sugar
- ¾ cup (180 g) Mango Puree read notes
- 4 Eggs
- 1 teaspoon Vanilla extract
- pinch Salt
- ¼ cup (60 ml) Heavy cream
- ½ cup (115 g) Sour cream
- Orange/lemon zest from one lemon
- 1½ tablespoons (12 g) Cornstarch
For topping:
- 2 Mangos cubed
- 1 tablespoon (12 g) Sugar
- 1½ tablespoons (12 g) Cornstarch
- ¼ cup (60 ml) Water
Instructions
- Make the crust: Preheat oven to 325°F (160°C).
- In a food processor crush cookies into fine crumbs. Add melted butter, milk and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
- Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add mango puree and whisk until smooth. Add eggs, one at a time, beating to combine after each addition. Do not overbeat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and beat until incorporated. Do not overbeat.
- Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake at 325°F (160°C) for 45-55 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
- Make the topping: Place all ingredients into a saucepan and cook until thickens, about 4-5 minutes. Turn the heat off and allow to cool.
- Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video
Notes
- Homemade Mango Puree: To make fresh mango puree, peel and chop 2 large ripe mangoes, then blend them until smooth. Strain if needed for a silkier texture. You’ll need about ¾ cup (180g) of puree for the filling.
- Store-Bought Mango Puree: Store-bought mango puree or canned mango pulp works great in this recipe. Make sure to choose one with no added sugar or adjust the sugar in the recipe to taste.
- Water Bath Tip: The water bath helps prevent cracks by creating a gentle, even heat. Ensure your springform pan is tightly wrapped with foil to avoid leaks.
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, heavy cream, and eggs are at room temperature before mixing. This will give you a smoother, lump-free batter.
- Don’t Overbeat: Avoid overmixing after adding the eggs and cornstarch. Overbeating can incorporate too much air, leading to cracks while baking.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 4-5 days. For longer storage, you can freeze it (without the topping) for up to 2 months. Thaw in the refrigerator overnight.
- Crust Options: Graham crackers are classic, but you can also use digestive biscuits or even coconut-flavored cookies for a tropical twist.
- Video recipe: For a better understanding of the recipe, make sure to watch the video recipe.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Nutrition
Common Questions
You can experiment with the crust by using different types of cookies or adding coconut for a tropical twist. The mango puree can also be mixed with other tropical fruits like pineapple or passion fruit for a different flavor.
Serve chilled, ideally after refrigerating overnight. Garnish with fresh mango slices, mint leaves, or a drizzle of mango sauce for an extra touch of elegance.
Avoid cracking by not overmixing the batter, especially after adding eggs. Prevent a soggy crust by not adding too much butter and ensuring it’s well-baked before filling. Always cool gradually to avoid sudden temperature changes.
Taste is subjective, so it depends on your palette! If you like mango and you like classic cheesecake, then yes.
To me, mango is a summery fruit, so I love serving it for warm weather get-togethers like garden parties, brunches, BBQs, cookouts, summer birthdays, and pool parties. It’s light, sweet-tart, and vibrant, making it a great close to any meal.
Yep! Hop up to “storage instructions” for greater details.
I think the cheerful orange hue of the mango cheesecake topping is pretty as a picture, so there’s no need to get fancy with it. That said, you’re welcome to gussy it up with extra toppings like a dollop or piped rosette of whipped cream, a fresh sprig of mint, some toasted coconut, or chopped toasted nuts. If you’re feeling extra fancy, you can also make mango roses to plate alongside the cheesecake
I was coping down the recipe for the mango cheesecake and NOWHERE did it give the temp for the baking of the cheesecake. It did give it for the crust but not the cheesecake itself. Im sure I can look around for the temp from some other place. Don’t know if you just forgot or planned it that way. Unprofessional. will look other places for and at recipes but never will come back here.
Thank you for your feedback, and I’m sorry for the frustration. The cheesecake is baked at the same temperature as the crust, which is why I didn’t repeat it a second time in the directions. I’ll update the recipe to make that clearer and avoid any confusion in the future.
If after done the topping, i want to bring it out, will the cheese cake melt?
I know it’s best to serve chilled but will it melt?
The cheesecake won’t melt if you bring it out after adding the topping, but it will start to soften the longer it stays at room temperature. It’s always best served chilled so it keeps its creamy texture and holds its shape nicely. If you plan to serve it right away after topping, it should be fine — just try not to leave it out for more than an hour or so.
Made it this weekend…. Lovely lovely! I’m a hobby baker from Trinidad! So we used fresh mangoes! 🥭 ❤️❤️
Couldn’t find heavy cream in Trinidad, so I used ChatGPT’s suggestion of 2 extra tbsp cream cheese and sour cream… worked really well!
Im combining this recipe with one that uses 32 oz (about 4 cups) cream cheese as well as 2/3 cup sour cream. Can I skip the heavy cream and just add the mango puree, zest and cornstarch?
Secondly, how do you puree the mangos? Just slice and blend? Or do you need to add water?
You can omit the heavy cream.
Hi! Love this recipe but I followed it via your TikTok and I think made it without sour cream and heavy cream. Can you confirm the recipe works even when omitting these two? Thanks in advance! Happy holidays!
Hi!
While it might work, but the result will be different.
Wow wow wow! I have no words to describe the taste of this cheesecake. The best I’ve ever tasted. Tysm!
Can I use mango pulp
Yes, you can.
Am I right thinking that the strained mango goes into the actual cheesecake and chunky mango goes on the top of the cheesecake. Also how many mangos will this recipe need? This cheesecake looks amazing.
Thank you, and I look forward to your reply.
Yes, you are right.
Mango comes in different sizes, so for better results it’s better to use a scale.
Hope you’ll be making the cake 🙂
I have questions regarding the mango cheesecake recipe. I noticed ingredients in the cheesecake filling has orange and lemon zest listed, but in the instructions there is no mention of adding this into the cheesecake filling during preparation, instead I see to add salt, which is not one of the ingredients listed in the recipe. Can you please clarify
Sorry, I forgot to add it to the directions. I fixed it now. Add it together with the cornstarch.
Pls quantify salt. Thx 🙂
hi, The salt hasn’t been added to your list of ingredients.
Even more frustrating, I cannot seem to find your mention of the oven temperature in both Fahrenheit and Celsius for the actual baking of the cheesecakein the recipe you posted.
As presumption is the mother of all *-ups, it would be a great idea to have the proper temperature for baking the actual cheesecake clearly listed at least once in your recipe.
now I’m just having to guess, it could be anything at all…
Thanks so much for your comment and for pointing that out! You’re right about the salt—it should be listed, but even if you skip it, the cheesecake will still taste amazing as it doesn’t have a big impact on the final result.
As for the oven temperature, it’s the same as used for the crust—if I didn’t repeat it, that just means the temp stays the same.
second time making this cheesecake. Perfect recipe, my family loved it so much.
Looks delicious!
1. If mangoes aren’t in season can I use frozen chunks?
2. I have a convection oven instead of regular. What adjustments should I make, temperature, time?
Waiting anxiously to try recipe.
Thanks! 🙂
1. Yes, frozen mango works great. Just thaw it completely and drain off any excess liquid before blending. This will help keep the cheesecake creamy and prevent it from becoming too soft or watery.
2. For a convection oven, lower the temperature by about 20–25°F (10–15°C). So instead of 325°F (160°C), bake it at 300°F (150°C). The baking time is usually similar, but start checking it 5–10 minutes earlier, as convection ovens bake more evenly and slightly faster. The cheesecake should be set around the edges and still slightly jiggly in the center.
I love it to know the new recipe