Mango Cheesecake Recipe

A creamy and luscious cheesecake bursting with tropical mango flavor, perfect for any occasion.



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted


  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mango puree (fresh or canned)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch


  • 1 cup mango puree
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon gelatin


  1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs and sugar.
    • Add the melted butter and stir until the mixture resembles wet sand.
    • Press the mixture evenly into the bottom of the prepared springform pan.
    • Bake for 10 minutes, then set aside to cool.
  3. Make the Filling:
    • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the mango puree, vanilla extract, and cornstarch until well combined.
  4. Bake the Cheesecake:
    • Pour the filling over the cooled crust.
    • Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. The center should still jiggle slightly.
    • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
    • Remove from the oven and run a knife around the edges to loosen the cheesecake from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  5. Prepare the Topping:
    • In a small saucepan, combine the mango puree, sugar, and lemon juice. Cook over medium heat until the sugar dissolves.
    • Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let it sit for a minute to bloom.
    • Add the bloomed gelatin to the mango mixture and stir until completely dissolved.
    • Let the mixture cool to room temperature, then pour over the chilled cheesecake.
  6. Serve:
    • Once the topping is set, remove the cheesecake from the springform pan.
    • Slice and serve chilled. Enjoy your tropical mango cheesecake!

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