Mango Cheesecake
No-bake mango cheesecake — vanilla cheesecake topped with bright mango puree. Tropical dessert. Best with ripe Ataulfo mangoes.
Prep Time
25 min
Cook Time
28 min
Servings
4
Calories
454 cal

🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mango1
- Cream Cheese200 g
- Sugar½ cup
- Biscuit1
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
- Butter¼ cup
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Mango1
- Cream Cheese200 g
- Sugar0.5 cup
- Biscuit1
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
- Butter0.25 cup
Instructions
- 1
Make crust: crush 2 cups graham crackers with 6 tablespoons melted butter. Press into 9-inch springform pan. Chill 30 min.
- 2
Beat 24 oz softened cream cheese with 1 cup powdered sugar until smooth. Add 1 teaspoon vanilla.
- 3
Whip 1.5 cups heavy cream to stiff peaks. Fold into cream cheese mixture.
- 4
Spread filling over crust. Refrigerate 4 hours.
- 5
Make mango topping: puree 3 ripe mangoes with 2 tablespoons sugar and juice of 1 lime. If thick, add 1 tablespoon water.
- 6
Pour mango puree over set cheesecake. Refrigerate 1 hour. Top with diced fresh mango, mint leaves. Slice with hot knife.
Watch how to make Mango Cheesecake
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💡 Expert Tips
- 1.Soft cream cheese.
- 2.Stiff peaks for cream.
- 3.Ripe mangoes for flavor.
- 4.Chill thoroughly.
🔬 Why It Works
Mango cheesecake succeeds because the bright tropical mango balances the rich creamy cheesecake. No-bake format makes it easier and prevents overcooking. The mango layer on top creates dramatic visual.
Frequently Asked Questions
Best mango?▾
Make ahead?▾
Other tropical fruits?▾
Vegan?▾
4.1
281 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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