Here’s a delicious and tropical Mango Cheesecake recipe creamy, fruity, and perfect for summer or special occasions. This version is no-bake, but I’ll also include an optional baked version at the end.
🥭🍰 No-Bake Mango Cheesecake
🧾 Ingredients (Serves 8–10)
🧁 Crust:
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1½ cups graham cracker crumbs (or digestive biscuits, crushed)
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¼ cup melted butter
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2 tablespoons sugar (optional)
🍰 Cheesecake Filling:
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2 cups cream cheese (room temperature)
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream (cold)
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1 cup mango puree (fresh or canned)
🥭 Mango Topping (Optional):
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½ cup mango puree
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1 tablespoon sugar (optional)
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1 tablespoon gelatin or agar agar (optional, for a jelly layer)
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2 tablespoons water
👨🍳 Instructions
1. Make the Crust:
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Mix crushed biscuits, melted butter, and sugar in a bowl until it resembles wet sand.
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Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
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Chill in the fridge for 15–20 minutes.
2. Prepare the Cheesecake Filling:
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Beat the cream cheese with powdered sugar and vanilla until smooth and creamy.
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In a separate bowl, whip the cold heavy cream to stiff peaks.
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Gently fold the whipped cream into the cream cheese mixture.
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Fold in 1 cup of mango puree until evenly combined.
3. Assemble:
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Pour the mango cheesecake filling over the chilled crust.
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Smooth the top and refrigerate for at least 6 hours or overnight until set.
4. Mango Topping (Optional):
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Heat 2 tbsp water in a small pan, dissolve gelatin or agar (if using).
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Mix with mango puree and sugar (if using), then cool slightly.
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Pour gently over the chilled cheesecake and return to fridge for 1 hour.
5. Serve:
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Garnish with fresh mango slices, mint, or whipped cream before serving.
🔥 Optional Baked Version:
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Preheat oven to 325°F (160°C).
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Use the same filling ingredients, but add 2 eggs to the cream cheese mixture.
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Pour over crust and bake for 40–45 minutes, until set but slightly jiggly in the center.
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Chill completely, then top with mango puree or fresh slices.
✅ Tips:
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Use ripe Alphonso, Ataulfo, or Kent mangoes for best flavor.
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Use gelatin or agar in the topping if you want a firm, glossy finish.
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Store covered in the fridge for up to 4–5 days.