Tropical Mango Cheesecake

Tropical mango cheesecake is a luscious, creamy dessert that combines the smooth richness of a classic cheesecake with the vibrant, sunny flavor of ripe mangoes. This show-stopping dessert features a buttery graham cracker crust, a silky mango-infused cream cheese filling, and a glossy mango glaze on top. Perfect for summer gatherings, holidays, or any special occasion, this cheesecake is a tropical escape in every bite.

Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe walks you through each step to create a dessert that’s as impressive as it is delicious.

Why You’ll Love This Recipe

• Bright and Fruity: The tropical mango flavor is refreshing and perfectly complements the creamy cheesecake.
• Decadent and Creamy: Smooth, rich, and indulgent, it’s a dessert that satisfies every sweet craving.
• Beautiful Presentation: The glossy mango topping makes it a stunning centerpiece for any table.
• Customizable: Easily adapt the crust, filling, or topping to your preferences.
• Perfect for Any Occasion: Whether it’s a summer barbecue or a formal celebration, this cheesecake is always a hit.

Preparation Time and Servings

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Chilling Time: 6 hours (or overnight)
• Total Time: 7 hours 25 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 380
• Carbohydrates: 34g
• Protein: 6g
• Fat: 23g
• Fiber: 1g
• Sugar: 25g

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Mango Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh mango puree (from about 2 large mangoes)
• 2 tbsp cornstarch

For the Mango Glaze:

• 1 cup mango puree
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch dissolved in 1 tbsp water

Optional Toppings:

• Fresh mango slices
• Whipped cream
• Mint leaves

Step-by-Step Instructions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press into the Pan: Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to pack it down.
4. Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Make the Mango Cheesecake Filling:

5. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, mixing until fully incorporated.
7. Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
8. Mix in Mango Puree: Blend in the mango puree and cornstarch, mixing until the filling is smooth and well combined.

Assemble and Bake:

9. Pour the Filling: Pour the mango cheesecake filling over the cooled crust, smoothing the top with a spatula.
10. Prepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
11. Bake: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
12. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.

Prepare the Mango Glaze:

13. Heat the Mango Puree: In a small saucepan, combine the mango puree, sugar, and lemon juice. Heat over medium heat, stirring constantly.
14. Thicken the Glaze: Stir in the cornstarch mixture and cook for 2-3 minutes, or until the glaze thickens slightly. Remove from heat and let it cool to room temperature.

Assemble the Cheesecake:

15. Spread the Glaze: Once the cheesecake is fully cooled, pour the mango glaze over the top, spreading it evenly with a spatula.
16. Chill: Cover the cheesecake and refrigerate for at least 6 hours or overnight to set completely.

Serve:

17. Decorate: Before serving, garnish with fresh mango slices, whipped cream, or mint leaves as desired.
18. Slice and Enjoy: Run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring. Slice and serve chilled.

Ingredient Background

• Mango: Fresh, ripe mangoes are essential for the best flavor. Ataulfo or Haden varieties are ideal for their sweetness and juiciness.
• Cream Cheese: Full-fat cream cheese creates the richest and creamiest texture for the cheesecake.
• Cornstarch: Stabilizes the filling and helps prevent cracks during baking.
• Graham Cracker Crust: A classic pairing with cheesecake, offering a buttery, slightly crunchy base.

Technique Tips

• Room Temperature Ingredients: Ensure cream cheese, eggs, and mango puree are at room temperature for a smooth filling.
• Prevent Cracks: Use a water bath and avoid overbaking to prevent the cheesecake from cracking.
• Smooth Glaze: Strain the mango puree for a silky-smooth glaze.

Alternative Presentation Ideas

• Mini Cheesecakes: Use a muffin tin with liners to make individual mango cheesecakes. Reduce baking time to 20-25 minutes.
• Layered Cheesecake Cups: Layer crushed graham crackers, mango filling, and glaze in dessert cups for an easy no-bake option.
• Mango Swirl Cheesecake: Swirl the mango puree into the filling before baking for a marbled effect.

Additional Tips for Success

• Taste the Mango: Adjust sugar levels in the puree and glaze based on the sweetness of your mangoes.
• Chill Fully: Allow the cheesecake to chill completely for the best texture and flavor.
• Cut Clean Slices: Use a sharp knife dipped in hot water and wiped clean between cuts.

Recipe Variations

• Tropical Twist: Add shredded coconut to the crust or topping for a tropical flair.
• Citrus Mango Cheesecake: Add lime or orange zest to the filling for a zesty twist.
• Vegan Option: Use vegan cream cheese and a flax egg substitute for a plant-based cheesecake.
• Nutty Crust: Swap graham crackers for crushed macadamia nuts or almonds for added crunch.

Freezing and Storage

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Freeze Before Glazing: Wrap the baked cheesecake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before adding the glaze.

Reheating:

• Cheesecake is best served cold, so no reheating is needed.

Healthier Twist Ideas

• Use Low-Fat Cream Cheese: Swap full-fat cream cheese for a lighter version to reduce calories.
• Greek Yogurt Substitute: Replace half the cream cheese with Greek yogurt for added protein and tanginess.
• Honey Sweetener: Use honey or maple syrup instead of granulated sugar for a natural sweetener.

Serving Suggestions for Events

• Summer BBQs: Serve with tropical fruit salad and iced tea for a refreshing end to the meal.
• Elegant Dinners: Pair with a glass of dessert wine or champagne for a sophisticated dessert.
• Casual Gatherings: Slice and serve alongside coffee or tea for a casual treat.

Special Equipment

• Springform Pan: Essential for easily removing the cheesecake after baking.
• Food Processor or Blender: For pureeing the mangoes to a smooth consistency.
• Roasting Pan: Needed for the water bath to bake the cheesecake evenly.

Frequently Asked Questions

1. Can I use frozen mangoes?
Yes, thaw and puree frozen mangoes before using. Drain any excess liquid for a thicker puree.

2. What if I don’t have a springform pan?
Use a regular cake pan lined with parchment paper for easy removal.

3. How do I prevent the cheesecake from cracking?
Use a water bath, don’t overbake, and cool the cheesecake gradually.

4. Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers for the crust.

5. How far in advance can I make this cheesecake?
Make it up to 2 days in advance and store it in the refrigerator.

6. Can I make this recipe no-bake?
Yes, use a no-bake cheesecake filling and let it set in the refrigerator.

7. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when gently shaken.

8. Can I use a different fruit?
Yes, pineapple, passion fruit, or guava are great alternatives to mango.

Conclusion

Tropical mango cheesecake is a decadent dessert that brings the sunny flavors of the tropics to your table. With its creamy filling, buttery crust, and vibrant mango glaze, this cheesecake is as delicious as it is beautiful. Perfect for any occasion, it’s a recipe that’s sure to impress family and friends alike. Try it today and savor a slice of paradise!

Print