This summery, creamy mango cheesecake has classic graham cracker crust, a light and tropical cheesecake filling packed with pureed mangos, and more mango swirled on the top. It's an ultra creamy and mousse-like cheesecake that is super easy to make in just a few simple steps and with a few ingredients. It's so easy that you don't have to wait for the weekend to bake it.
Ingredients in Mango Cheesecake
- Graham cracker crumbs - for the cheesecake crust.
- granulated sugar - for the crust and for the filling.
- melted butter - for the crust.
- cream cheese - it wouldn't be cheesecake without cream cheese.
- plain Greek yogurt - helps lighten up the filling making it more mousse-like.
- mango pulp - this is essentially pureed mangos. You can make your own by pureeing very ripe mangos in a blender, or you can buy store-bought canned mango pulp.
- vanilla extract
- toppings - serve with mango pulp, whipped cream and cubed mango chunks.
How to Make the Best Creamy Mango Cheesecake
First, make the cheesecake crust. In a large bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, continuing to stir until well mixed. Use your hands to press the mixture firmly into a round 8-inch springform pan.. Bake the crust for 10 minutes in a preheated 350 F oven. Then, allow it to cool for approximately one hour before filling with the cheesecake filling.
Next, make the cheesecake filling. In a large bowl, combine cream cheese, yogurt, 1 cup mango pulp, sugar and vanilla extract. Beat with a hand mixer until well blended. Add one egg at a time and beat just until blended. Repeat until all the eggs are just blended in (Do not overmix to avoid cracking during baking).
Now, let's assemble the cheesecake. Pour the cheesecake filling into the cooled crust and smooth out the surface with a spatula. Add a few dollops of the remaining ¼ cup of mango pulp on top of the filling, randomly in different spots, and gently swirl with a toothpick.
How to Bake Mango Cheesecake
Wrap the outside of the springform pan tightly with aluminum foil (to prevent the filling from leaking) and place the pan in a large deep baking pan. Fill the dish with 1 inch (2 cm) of boiling water.
Move the baking pan to a preheated 350 F oven and bake for 1 hour in the boiling water bath (This helps prevent sudden temperature drop and cracking). After an hour, turn off the heat and let the cheesecake continue to sit in the oven for another hour, without opening the door.
Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with cling wrap and transfer to the refrigerator for 8 hours or overnight to cool and set.
Slice up and serve with your favourite toppings such as a drizzle of mango pulp, some cubed mango chunks and whipped cream.
How to Store Cheesecake
- In the refrigerator: Creamy mango cheesecake can be stored in the refrigerator in an airtight container for up to a week. I usually just store it in the springform pan and seal the top tightly with aluminum foil or cling wrap.
- In the freezer: You can also store mango cheesecake in the freezer for up to three months. Tightly double-wrap the whole cheesecake or slices with aluminum foil or plastic wrap and place it inside an airtight container. When you are ready to serve and eat the cake, just take it out of the freezer and let it thaw overnight in the refrigerator.
More Cheesecake Recipes
- No Crust Burnt Basque Cheesecake
- Classic New York Cheesecake
- Healthier Caramel Apple Fall Cheesecake
- Caramel Cheesecake Brownies
- Carrot Cake with Cheesecake Topping
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.