Mango Cheesecake Recipe

A creamy and refreshing mango cheesecake with a buttery graham cracker crust, perfect for summer dessert indulgence


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup mango puree (from fresh or canned mangoes)
  • 2 tbsp all-purpose flour

For the Mango Topping:

  • 1 cup mango puree
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 2 tbsp water


  1. Prepare the Crust:
    • Preheat the oven to 325°F (163°C).
    • Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract and mango puree until well combined.
    • Add the flour and mix until just incorporated.
  3. Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust.
    • Bake for 55-65 minutes, or until the center is set and the edges are lightly browned.
    • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  4. Prepare the Mango Topping:
    • In a small saucepan, combine the mango puree, sugar, and lemon juice. Bring to a simmer over medium heat.
    • Stir in the cornstarch mixture and cook for a few minutes until thickened.
    • Let the topping cool to room temperature.
  5. Assemble and Chill:
    • Spread the cooled mango topping over the cheesecake.
    • Refrigerate for at least 4 hours, or overnight, to set completely.
  6. Serve:
    • Remove the cheesecake from the springform pan.
    • Slice and serve chilled.

Enjoy your delicious and tropical mango cheesecake!

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