Sweet Creamy Tropical Mango Cheesecake
This Mango Cheesecake is a simple, light fruit dessert recipe. It’s creamy, slightly sweet, and has a refreshing mango taste that’s great for spring or summer gatherings. I love making it for family get-togethers or a weekend treat because it’s easy to prepare and can be made ahead of time.
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This cheesecake uses a simple digestive biscuit crust, a smooth mango-flavored cream cheese filling, and a soft mango topping. It is great to serve for holiday desserts, party desserts, or family gatherings.
Try my other no-bake dessert recipes: Mini Turtle Cheesecakes and Mini No-Bake Raspberry Cheesecakes.
How to Make Mango Cheesecake
Ingredients you’ll need for the crust
Ingredients you’ll need for the filling
Ingredients you’ll need for the topping
Step-by-Step Guide
1. In a medium bowl, combine the biscuit crumbs and melted butter.
2. Press the mixture into the base of a 7-inch springform pan to make an even crust.
3. Chill in the refrigerator while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth.
5. Add powdered sugar and vanilla, mixing until combined.
6. Stir in mango puree and lemon juice until smooth.
7. Gently fold in the whipped cream until the mixture is light and airy.
8. Pour over the crust and spread evenly.
9. Refrigerate for at least 4 hours, or until set.
10. In a small saucepan, combine diced mango, sugar, and lemon juice.
11. Cook over medium heat until mango softens and sugar dissolves.
12. Let cool before spreading over the chilled cheesecake.
12. Scatter the mango pieces evenly on top, slice, and serve.
Serve and Enjoy!
Important Recipe Notes
- This recipe was made using a 7-inch springform pan. Using a larger pan may make the cheesecake thinner, while a smaller pan will make it taller.
- Make sure the cream cheese is fully softened before mixing for a smooth filling.
- The cheesecake needs at least 4 hours to set properly. Overnight chilling works even better for clean slices.
- Use ripe mangoes for a naturally sweet and smooth puree. You can also use store-bought mango puree if fresh mangoes aren’t available.
- Gently fold in the whipped cream to keep the filling light and airy.
- Allow the cooked mango topping to cool completely before spreading to avoid melting the filling.
- Store leftovers in the refrigerator for up to 3 days.
Sweet Creamy Tropical Mango Cheesecake
Ingredients
For the Crust
- 1 ½ cups digestive biscuits crushed into crumbles
- 1/3 cup melted unsalted butter
For the Filling
- 24 oz 680g cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 ½ cups mango puree
- 1 tbsp lemon juice
- 1 ½ cups whipped cream
For the Topping
- 1 cup diced mango
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
For the Crust
- In a medium bowl, combine the biscuit crumbs and melted butter.
- Press the mixture into the base of a 7-inch springform pan to make an even crust.
- Chill in the refrigerator while preparing the filling.
For the Filling
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- Stir in mango puree and lemon juice until smooth.
- Gently fold in the whipped cream until the mixture is light and airy.
- Pour over the crust and spread evenly.
- Refrigerate for at least 4 hours, or until set.
For the Topping
- In a small saucepan, combine diced mango, sugar, and lemon juice.
- Cook over medium heat until mango softens and sugar dissolves.
- Let cool before spreading over the chilled cheesecake.
- Scatter the mango pieces evenly on top, slice, and serve.
