Sweet Creamy Tropical Mango Cheesecake
This sweet and creamy Mango Cheesecake is easy to make with a digestive biscuit crust, mango filling, and a fresh mango topping. Great for holidays, parties, or family gatherings!
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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.
Servings: 10 slices
Calories: 420kcal