Mango Cheesecake is here to impress! With its velvety cream cheese filling, buttery digestive biscuit crust, and a luscious layer of sweet mangoes, this dessert brings a taste of the tropics to your table!
If you love fruity cheesecakes, try my irresistible Strawberry Stuffed Cheesecake and Mini Cherry Cheesecake!
Why You’ll Love This Recipe
Mango cheesecake is a no-bake cake recipe, so you don’t need an oven or fancy tools. Just blend, chill, and enjoy! Perfect for beginners or busy days.
You can make it vegan by swapping the cream cheese mixture and heavy cream with plant-based options. It also works well with coconut cream for a dairy-free twist.
Mangoes are high in vitamin C and fiber, so this dessert has a little sunshine and nutrition in every bite. Learn more below and give this a try!
Ingredients
Listed below are all the ingredients you will need:
- Digestive biscuits
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Mango purée (or fresh mango puree)
- Lemon juice
- Whipped cream
- Diced mango
- Sugar
See recipe card for quantities.
Instructions
1. Line the bottom of a 7-inch springform pan with parchment paper. In a food processor, pulse digestive biscuits until fine crumbs form. Combine with melted butter until the texture resembles wet sand.
2. Press the mixture into the base of the pan. Use the back of a spoon to form a compact crust. Then chill in the fridge.
3. In a large bowl or stand mixer, beat softened cream cheese until smooth. Then, add powdered sugar and vanilla; whisk until well incorporated.
4. Next, stir in mango purée and lemon juice until smooth. Then, fold in whipped cream gently until light and airy.
5. Pour filling over the chilled crust and spread evenly. Refrigerate until firm.
6. In a saucepan, combine diced mango, sugar, and lemon juice.
7. Cook over medium heat until the mango softens and the sugar dissolves. Let it cool slowly to avoid cracks on the surface, then refrigerate.
8. Spoon over the chilled cheesecake and spread evenly. Then serve and enjoy!
Substitutions & Variations
- Ingredient Swap
Swap digestive biscuits with graham crackers or crushed Biscoff cookies.
No mangoes? Use peaches or canned mango purée. - Variation
Use coconut whipped cream if you want it dairy-free. - Mistake to Avoid
Avoid overmixing the cream cheese, or it may turn runny. - Storage Tips
- This cheesecake doesn’t freeze well long-term.
- For best texture, chill and serve within 2-3 days. Store covered in the fridge.
FAQ
Mango Cheesecake
Equipment
- 7-inch spring form pan
Ingredients
For the Crust:
- 1 ½ cups Digestive biscuits crushed into crumbles
- ⅓ 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 purée
- 1 tablespoon Lemon juice
- 1 ½ cups Whipped cream
For the Topping:
- 1 cup Diced mango
- 2 tablespoons Sugar
- 1 tablespoon Lemon juice
Instructions
Make the Crust:
- In a medium bowl, combine crushed digestive biscuits with melted butter.
- Press mixture into the base of a 7-inch springform pan to form a compact crust.
- Chill in the refrigerator while preparing the filling.
Make the Filling:
- In a large bowl, beat softened cream cheese until smooth using a spatula.
- Add powdered sugar and vanilla; mix until well incorporated.
- Stir in mango purée and lemon juice until smooth.
- Fold in whipped cream gently until light and airy.
- Pour filling over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
Make the Topping:
- In a saucepan, combine diced mango, sugar, and lemon juice.
- Cook over medium heat until mango softens and sugar dissolves.
- Let it cool completely.
- Spoon over the chilled cheesecake and spread evenly.
Watch The Recipe Video!
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Down here for my cheesecake recipes collection!
Recipes for Every Moment
Hosting last-minute guests and need a quick tropical dessert? This Mango Cheesecake is creamy, impressive, and always a crowd favorite. No oven needed!
Lizzy says
Lainey, I cannot wait to try this! This looks amazing!! Can I use any kind of biscuits?
Football prediction software says
This Mango Cheesecake sounds like a tropical dream come true – and it looks incredibly easy to make! I especially love the part about avoiding overmixing the cream cheese, because lets be real, nobody wants a runny cheesecake. The suggestion to use peaches as a substitute for mangoes is also a clever lifesaver for those fruit-phobic moments. Though, honestly, the history of Philly cheesecake bars is more interesting than the dessert itself. And while Im here, can we talk about the serving size? Only one slice per person? Thats just cruel! But hey, if its this delicious, maybe we can all just agree to share... politely. 😉
Sweet says
Oooooh yey! This is perfect. I've been looking for a delicious cake to try preparing for my party. Thanks for this!
Julius says
Just looking at it makes my mouth water. 😋
Sheeeenyy says
This Mango Cheesecake looks incredibly fresh and creamy—such a perfect blend of tropical flavor and comfort. Absolutely love this! 💛
Kian Cablinda says
This is delicious! Would love this for my birthday cake 🙂
Anika says
Amazing recipe!
Cherry says
Wow. It looks so creamy, delicious, and easy to make! Thanks for sharing another easy dessert recipe! 🙂
Clara says
My sweet tooth is tingling hahah
Dimple says
This is addicting!
Kian Cablinda says
Cheesecake and mangoes? Two of my favorite things. Can't wait to taste this!