Mango Cheesecake Recipe
This luscious Mango Cheesecake features a buttery digestive biscuit crust, a creamy mango-infused filling, and a vibrant mango topping. A refreshing no-bake dessert perfect for any occasion, combining smooth cream cheese, fresh mango puree, and a hint of lemon for balance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
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
- Prepare the Crust: In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter. Press this mixture firmly into the base of a springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with a spatula until smooth and creamy. Add the powdered sugar and vanilla extract, mixing thoroughly until well combined. Stir in the mango puree and lemon juice, blending until the mixture is smooth. Finally, gently fold in the whipped cream to keep the filling light and airy.
- Assemble and Chill: Pour the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Cover and refrigerate the cheesecake for at least 4 hours, or until the filling is fully set and firm.
- Prepare the Topping: In a saucepan over medium heat, combine the diced mango, sugar, and lemon juice. Cook gently, stirring occasionally until the mango softens and the sugar fully dissolves, creating a sweet mango topping. Remove from heat and let it cool completely.
- Finish and Serve: Once the cheesecake is chilled and set, spread the cooled mango topping evenly over the surface. Optionally, scatter additional fresh mango pieces on top for decoration. Slice the cheesecake and serve chilled for a refreshing tropical treat.
Notes
- For best results, use ripe sweet mangoes for the puree and topping to ensure natural sweetness.
- The cheesecake requires at least 4 hours refrigeration to properly set; overnight chilling is ideal.
- You can substitute digestive biscuits with graham crackers if unavailable.
- To make the whipping cream, chill a mixing bowl and whisk, then beat heavy cream until stiff peaks form.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
Find it online: https://alinacooks.com/mango-cheesecake-recipe/
