Print

Mango Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 419 reviews

This Mango Cheesecake features a buttery digestive biscuit crust topped with a creamy, luscious mango-flavored filling and finished with a glossy, sweet mango topping. It’s a no-bake dessert that combines tropical fruit with smooth cream cheese for a refreshing treat that sets perfectly in the refrigerator.

Ingredients

For the Crust:

  • 1 ½ cups digestive biscuits, crushed into crumbles
  • 1/3 cup melted unsalted butter

For the Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups mango puree
  • 1 tablespoon lemon juice
  • 1 ½ cups whipped cream

For the Topping:

  • 1 cup diced mango
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter until evenly mixed. Press this mixture firmly into the base of a springform pan creating an even layer. Place the pan in the refrigerator to chill and set while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese using a spatula or electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated. Then stir in the mango puree and lemon juice until the mixture is smooth. Finally, gently fold the whipped cream into the mixture until it becomes light and airy, ensuring not to deflate it.
  3. Assemble and Chill: Pour the mango cheesecake filling over the chilled crust, spreading it evenly with a spatula. Cover and refrigerate the cheesecake for at least 4 hours or until it is fully set and firm to the touch.
  4. Prepare the Topping: In a small saucepan, combine the diced mango, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mango softens and the sugar has completely dissolved. Remove from heat and allow the mixture to cool to room temperature.
  5. Finish the Cheesecake: Once the topping has cooled, spread it evenly over the set cheesecake. Garnish with extra mango pieces if desired. Slice and serve chilled for a refreshing and creamy dessert experience.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Use ripe mangoes for both the puree and topping to maximize sweetness and flavor.
  • The cheesecake requires at least 4 hours to set properly, but chilling overnight is recommended for best results.
  • For a firmer crust, you can toast the biscuit crumbs lightly before mixing with butter.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Find it online: https://forkoria.com/mango-cheesecake-recipe/