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–+ servings

Mango Cheesecake Recipe

This creamy and rich mango cheesecake is packed with fresh tropical mango flavor, a smooth cheesecake filling, and a buttery biscuit crust. Perfect for summer desserts, special occasions, or anyone who loves mango treats.
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Course: Dessert
Cuisine: American
Prep Time: 24 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 14 minutes
Author: Austin Carter
Servings: 8

Equipment

  • Springform Pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Food Processor
  • Oven

Ingredients

Crust

  • 2 cups crushed digestive biscuits or graham crackers
  • ½ cup melted butter

Cheesecake Filling

  • 2 cups cream cheese softened
  • ¾ cup sugar
  • 3 large eggs
  • 1 cup mango puree
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Mango Topping

  • ½ cup mango puree
  • Fresh mango cubes for garnish

Instructions

  • Preheat the oven to 325°F (160°C). Grease and line a springform pan.
  • Mix crushed biscuits with melted butter and press firmly into the bottom of the pan. Chill while preparing the filling.
  • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add eggs one at a time, mixing gently after each addition.
  • Mix in mango puree, sour cream, vanilla extract, and cornstarch until fully combined.
  • Pour the cheesecake filling over the prepared crust and smooth the top.
  • Bake for 45–50 minutes or until the center is slightly set.
  • Turn off the oven and let the cheesecake cool gradually with the oven door slightly open.
  • Refrigerate for at least 4 hours or overnight until fully chilled.
  • Top with mango puree and fresh mango cubes before serving.