Mango Cheesecake Recipe

A cheesecake with a graham cracker crust, topped with a layer of bright yellow peach slices. A slice is being lifted from the whole cake, revealing the creamy, smooth interior of the cheesecake. The background is plain and white.

5 from 4 votes

This baked mango cheesecake is creamy, light and super delicious. Perfect dessert for summer days. If you like mango, you will love this cheesecake!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: World

Keyword: mango

Servings: yields

Calories: 494kcal

Equipment

Ingredients

For the crust:

7 oz Graham crackers/biscuits
6 tablespoons Butter melted
1 tablespoon Milk

For the cheesecake:

3½ cups Cream cheese
1 cup Sugar
¾ cup Mango Puree read notes
4 Eggs
1 teaspoon Vanilla extract
pinch Salt
¼ cup Heavy cream
½ cup Sour cream
Orange/lemon zest from one lemon
1½ tablespoons Cornstarch

For topping:

2 Mangos cubed
1 tablespoon Sugar
1½ tablespoons Cornstarch
¼ cup Water

US Customary - Metric

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