This Mango Cheesecake Recipe is the flavor mashup you never knew you needed but won’t be able to live without after you get a bite! The graham cracker crust provides a solid, buttery base. Then, we add a zesty, fruity filling and a smooth, sweet mango puree topping for the finishing touch. Tropical and sweet, every bite will make you feel like you’re vacationing on a tropical island!
The Best Mango Cheesecake Recipe
If you’re a fan of fruit-filled desserts like me, you’re going to love this mango cheesecake recipe! Ripe mango infuses the filling with a sweet, tropical taste. Then, we add a little lime for extra zest.
We don’t stop there, though! Oh, no. We finish the dessert with a smooth mango topping that creates a satisfying mouthfeel and takes the mango theme up to ten.
Fit for a crowd, this recipe is perfect to prepare in advance for all your summer gatherings, but it’s also a great way to infuse a little brightness into the dreary winter months.
And don’t worry if you’ve never made a cheesecake. I’ll walk you through how to pull off every step. By the end, you’ll be left with a dessert so show-stopping your friends and family won’t believe you made it yourself!
Ingredients You’ll Need
Cream Cheese Filling
Cream Cheese: This forms the base of the filling, creating the creamy consistency and tangy flavor we love. Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub!
Eggs: These create a custard, binding the filling together so it holds its shape once baked.
Ripe Mango: The star of the show! The best mangoes will have a sweet smell and give just slightly when squeezed.
Sugar: This balances some of the tanginess of the filling.
Sour Cream: This helps temper the cream cheese, softening it for an even silkier consistency and enhancing the flavor, creating a stronger tangier taste.
Lime Juice and Zest: The acidity complements the sweetness of the mango nicely and adds a subtle citrusy taste. If needed, lemon juice and zest will also work.
Vanilla: No dessert is complete without vanilla in my opinion! Use pure vanilla to infuse the filling with subtle notes that complement and enhance the fruity taste.
Mango Topping
Ripe Mango: You can’t have mango topping without fresh mango! Make sure it’s ripe and juicy for the best results.
Granulated Sugar: This accentuates the natural sugars in the fruit. Adjust to taste, depending on how sweet you want your topping.
Lime Juice: As in the filling, the acidity balances the sugars. However, it also helps thicken the toppings, creating an almost jam-like consistency.
Water: This thins the topping, making it spreadable rather than leaving you with a thick mango paste.
Crust
Honey Graham Cracker Cookies: These form the base of the crust. If preferred, you can find pre-made graham cracker crumbs in the baking aisle of your local grocery store, but I much prefer the sweet flavor of homemade varieties.
Melted Unsalted Butter: This adds richness and moisture, combining the crust and helping it bake up nice and golden brown.
Sugar: This tones down some of the savoriness, creating a sweet cohesive flavor throughout every layer.
How to Make This Mango Cheesecake Recipe
If you’ve ever wanted to make a cheesecake but have been intimidated by all the steps, I’ve got you covered with a simple breakdown to keep this recipe easy. It does require a bit of planning, but I promise it’s worth the effort!
Make Your Crust
Step 1: Preheat your oven to 350° F.
Step 2: Place the graham cracker cookies in a food processor or blender, and grind them into fine crumbs. Alternatively, you can place them in a gallon-sized plastic bag, and crush them with a rolling pin.
Step 3: Transfer the graham cracker crumbs to a medium bowl. Add the sugar and butter, and mix until well combined. Make sure any large clumps are crushed!
Step 4: Pour the mixture into a 10-inch springform pan, spreading it out evenly. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs down evenly. Or, use the back of a measuring cup or spoon to pat the crumbs and create a smooth crust.
Step 5: Then, bake the crust for 10 minutes. Once done, remove from the oven, set the crust aside, and reduce the oven to 325.
Prepare Quick Water Bath
Step 6: Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make the Cream Cheese Filling
Step 7: Next, puree 2 1/2 cups of mango until completely smooth and set aside.
Step 8: In a large bowl, blend the cream cheese until smooth. Add the sugar, and beat until well incorporated. Then, add the vanilla, mango puree, sour cream, lime juice, and lime zest. Blend until well combined. (This is the part where I like to sneak a taste. To adjust for flavor, of course!) Be sure to scrape down the sides of the mixing bowl with a rubber spatula to ensure all the filling is incorporated and well mixed.)
Step 9: Add the eggs one at a time, beating one egg into the mixture before adding another. Once well mixed, transfer the filling to the prepared crust, spreading it out evenly.
Bake the Mango Cheesecake
Step 10: Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 65-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle. Do not over bake.
Step 11: Turn the oven off, and crack the oven door. Let the cheesecake cool in the oven for about 1 hour. Then, remove the cheesecake from the oven and let the cheesecake rest on the counter at room temperature for 1-2 hours.
Make the Mango Topping
Step 12: While the cheesecake cools, heat a medium-sized saucepan on medium-low heat. Add the mango, sugar, water, and lime juice. Then, cook for about 10 minutes or until the mangoes are soft.
Step 13: Let the mixture cool for about 5 minutes. Then, puree it in a blender until smooth. Give it a taste, and adjust as needed balancing the sweet and tart flavors! You can also add additional water (or lime) if you want more of a saucey topping. Once you are satisfied with the flavor and consistency, set aside and let cool.
Optional Step: Strain the mango through a mesh sieve to remove any unblended fruit and fibers, creating a smooth, thin topping. I recommend using a large sieve since this mixture can be a bit thick!
Assemble the Cheesecake
Step 14: Pour the mango topping over the cheesecake. Then, transfer it to the refrigerator, and chill uncovered for at least 4 hours or ideally overnight.
Step 15: When you’re ready to serve, run a warm knife around the edges of the pan to loosen the cake. Then, cut a big slice, and enjoy it cold!
How to Avoid Cracks in Your Mango Cheesecake
Cracks in this mango cheesecake recipe aren’t the end of the world; however, there are some easy steps you can take to prevent them from occurring.
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin.
- Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
- Use a Water bath. This recipe calls for quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. The steam also ensures you’ll have a creamy and velvety cheesecake.
More Delicious Cheesecake Recipes
- The Best Strawberry Cheesecake Recipe
- The Best Passionfruit Cheesecake Recipe
- Strawberry Crisp Cheesecake
- The Best Mango Cheesecake Recipe
- Homemade Salted Caramel Cheesecake
- Key Lime Cheesecake
Store leftovers in an airtight container in the fridge for up to 5 days.
Yes, make sure the filling and topping are completely set. Then, transfer the cake to a freezer-safe container, and freeze it for up to 5 months. Thaw in the fridge overnight, and it’ll taste as good as new!
Yes, just swap the graham cracker cookies with your favorite gluten-free variety, and follow the recipe as usual. It’ll taste just as delicious!
I hope you love this Mango Cheesecake Recipe! It’s sweet, fruity, and sure to bring sunshine to your day. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The Best Mango Cheesecake Recipe
Ingredients
Cream Cheese Filling
- 32 oz of cream cheese 4 blocks, room temperature
- 4 eggs room temperature
- 2 1/2 cups ripe mango cubed
- 1 cup sugar
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tsp vanilla extract
Mango Topping
- 3 cups ripe mango cubed
- 2 tbsp granulated sugar more or less pending sweetness
- 1 tbsp lime juice
- 1/4 c water more if you want it to be more saucey
Crust
- 1 1/2 cups honey graham cracker about long, full 12 cookies
- 6 tbsp unsalted butter
- 1/4 cup sugar
Instructions
Make your Crust
- First, preheat the oven to 350F. Then, place your cookies in a food processor or blender and grind them into fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- Then, place the graham cracker crumbs in a medium bowl. Add the sugar and butter. Then, mix until well combined. Be sure any large chunks are crushed.
- Next, pour your cookie mixture evenly into a 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Then, bake the crust for 10 minutes. Once done, remove from the oven, set the crust aside, and reduce the oven to 325.
Prepare Quick Water Bath
- Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cheesecake Filling
- Next, puree 2 1/2 cups of mango until completely smooth and set aside.
- Then, in a large bowl, blend your cream cheese until smooth. Add the sugar and beat until well incorporated. Add the vanilla, mango puree, sour cream, lime juice and zest. Blend until well combined (this is the part where I like to sneak a taste to adjust for flavor). Ensure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
- Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.
Bake Cheesecake
- Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Bake for about 65-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle. Do not over bake.
- Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1-2 hours.
Make Mango Topping
- While the cheesecake is cooling, make your mango topping. Heat a medium-size saucepan on medium-low. Add the mango, sugar, water, and lime juice to the saucepan. Let cook for about 10 minutes until the mangos are soft.
- Next, let the mango mixture cool for about 5 minutes. Puree the mango mixture with a blender until it is completely smooth. Taste the mixture and adjust for sweetness/tartness. You can also add additional water (or lime) if you want more of a saucey topping. Set aside and let cool.
- Optional. Strain the mango mixture through a mesh sieve to remove any unblended fruit and fibers to obtain a smooth and thinner topping. Pro tip: I recommend using a larger sieve since this mixture is a bit thick.
- Add your mango topping to the top of your cheesecake before transferring the cheesecake to the refrigerator. Then, transfer cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.
- Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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