About this recipe

This mango cheesecake is smooth, sweet, and bright. It uses fresh or canned mango. You can serve it at a party or make it for family. For a small, warm fruit treat, see apple crisp mini cheesecakes for another idea.

why make this recipe

You will make this when you want a rich, fruity dessert. It feels fancy but it is not hard. You can use fresh mango when it is ripe. If you like berry versions, try the blackberry cheesecake for a change.

how to make Mango Cheesecake

Make all parts in simple steps. You make the crust first, then the filling, then the glaze if you want. Work at a slow, calm pace and do not rush the bake and cool steps. If you want a berry idea with similar steps, look at this blackberry cheesecake recipe.

Ingredients :

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 pounds (900g) cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- Zest of 1 lime (optional)
For the Mango Glaze (optional):
- 1 cup mango puree (fresh or canned)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1-2 tablespoons granulated sugar (adjust to taste)

Directions :

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes. Remove from the oven and let it cool while you make the filling.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time. Beat well after each egg.
Mix in the sour cream, heavy cream, and vanilla until smooth.
Fold in the mango puree and the lime zest so the mix looks even.
Pour the filling over the cooled crust in the pan.
Place the pan on a large baking sheet and put it in the oven.
Bake for 60–70 minutes, until the center is set but still a little jiggly. The edges will be lightly brown.
Turn off the oven. Let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake and let it cool fully at room temperature. Then chill it in the fridge for at least 4 hours or overnight.
To make the glaze, put the mango puree, water, cornstarch, and sugar in a small pan. Cook on medium heat and stir until it thickens and boils. Take off the heat and let it cool a bit.
Pour the glaze over the cold cheesecake and spread it with a spatula if you like.

how to serve Mango Cheesecake

Cut the cheesecake with a hot, clean knife for neat slices. Serve each slice plain or add a spoon of whipped cream. You can also pair it with a small fruit plate or a light cookie. For another bright berry idea, see the blackberry lime cheesecake cupcakes.

how to store Mango Cheesecake

Cover the cheesecake with plastic wrap or keep it in an airtight container. Store it in the fridge for up to 4 days. You can freeze slices for up to 1 month. Thaw in the fridge before you eat.

tips to make Mango Cheesecake

Use room temperature cream cheese for a smooth mix.
Beat slowly to avoid adding air to the batter.
Do not overbake; the center should still jiggle a bit.
Cool slowly to avoid cracks.
For more cupcake tips with fruit, read blackberry lime cupcake tips.

variation (if any)

Swap mango for peach or papaya for a new taste.
Add a swirl of mango puree into the batter for a marbled look.
Use a nut crust like almonds or pecans for more crunch.
Make small cheesecakes in a muffin tin for single servings.

FAQs (minimum three FAQ)

Q: Can I use frozen mango?
A: Yes. Thaw and drain it well, then puree.

Q: Do I need a water bath?
A: No. This recipe bakes fine without a water bath, but a water bath can help stop cracks.

Q: Can I make it a day ahead?
A: Yes. Make it the day before for best texture and flavor.

Q: How do I get a smooth top?
A: Tap the pan gently on the counter before baking to remove big air bubbles.

Q: Can I use low-fat cream cheese?
A: Low-fat will change the texture. Full-fat gives the best result.

Mango Cheesecake