Imagine a creamy, dreamy cheesecake infused with the vibrant sweetness of ripe mangoes, sitting on a perfectly crisp graham cracker crust. With every bite, you’re transported to a tropical paradise—a beachside retreat where warm breezes and golden sunsets are the backdrop to your dessert. That’s what this Mango Cheesecake is all about: the perfect blend of indulgence and sunshine.

This dessert holds a special place in my heart. Growing up, mangoes were always a sign that summer had truly arrived. My family would gather around a fruit-laden table, peeling the fragrant fruit with sticky fingers and savoring its juicy goodness. This cheesecake takes me back to those sunny afternoons while adding a luxurious twist. Whether you’re celebrating a special occasion or simply craving a tropical escape, this cheesecake is here to whisk you away to your happy place.

Why You’ll Love This Recipe:

• Tropical Delight: The fresh mangoes in the filling and topping bring a burst of sunshine to every bite.
• Velvety Smooth Texture: With cream cheese and heavy cream, this cheesecake is luxuriously smooth.
• Make-Ahead Friendly: Perfect for entertaining! You can prepare this cheesecake a day in advance, making it stress-free for gatherings.
• Beautiful Presentation: Topped with vibrant mango slices, it’s as stunning as it is delicious.

Ingredients You’ll Need:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 3 cups cream cheese, softened
• 1 cup granulated sugar
• 1 ½ cups ripe mango puree (from fresh mangoes)
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 cup mango puree
• 1 tablespoon cornstarch
• Fresh mango slices, for garnish

How to Make Tropical Paradise Mango Cheesecake

Step-by-Step Instructions:

1. Prepare the Crust
   Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and the texture resembles wet sand.
   Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Blend the Mango Puree
   Peel and dice ripe mangoes, then blend them into a smooth puree. Set aside 1 ½ cups for the filling and 1 cup for the topping. Pro tip: Choose mangoes that are slightly soft to the touch and richly fragrant for the best flavor.
3. Make the Cheesecake Filling
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the mango puree and vanilla extract, mixing until well combined.
   Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Fold in the heavy cream for a luxurious, airy texture.
4. Assemble and Bake
   Pour the filling over the cooled crust, spreading it evenly. Wrap the outside of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
   Bake for 55-65 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.
5. Prepare the Mango Topping
   In a small saucepan, combine the reserved mango puree and cornstarch. Cook over medium heat, stirring continuously, until the mixture thickens slightly. Allow it to cool completely before spreading it over the chilled cheesecake.
6. Garnish and Serve
   Once the cheesecake is fully chilled (at least 4 hours or overnight), gently release it from the springform pan. Top with the mango puree and decorate with fresh mango slices for a picture-perfect finish. Serve and watch it disappear!

Helpful Tips:

• Room-Temperature Ingredients: Let your cream cheese, eggs, and heavy cream come to room temperature before mixing. This ensures a smooth and lump-free batter.
• Avoid Overmixing: Once you add the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks.
• Perfect Crust: Use the bottom of a glass or measuring cup to press the crust mixture evenly into the pan.
• Chilling is Key: For the best texture and flavor, let the cheesecake chill overnight.

Recipe Details:

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6-8 hours (including chilling time)
• Yield: 12 slices
• Category: Desserts
• Method: Baking
• Cuisine: Tropical-Inspired
• Diet: Vegetarian

Notes:

• If mangoes aren’t in season, frozen mango chunks work just as well. Thaw them completely before blending.
• Customize the topping with other tropical fruits like passionfruit or kiwi for added flair.

Nutritional Information (Per Slice):

• Calories: 350
• Carbohydrates: 28g
• Protein: 5g
• Fat: 24g
• Fiber: 1g

Frequently Asked Questions:

1. Can I make this cheesecake without a water bath?
Yes, but the water bath helps prevent cracks and ensures an even, creamy texture. If skipping, be sure to cool the cheesecake slowly in the oven.

2. How long does it last in the fridge?
This cheesecake stays fresh for up to 5 days when stored in an airtight container in the refrigerator.

3. Can I freeze this cheesecake?
Absolutely! Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Related Recipes:

If you liked this Tropical Paradise Mango Cheesecake, you’ll definitely enjoy these other tropical-inspired treats:

• Strawberry Whipped Cream Cake: A Timeless Dessert for Every Occasion

Conclusion:

With its rich, creamy filling and tropical mango flair, this cheesecake is the perfect way to bring a taste of summer to your table any time of year. Whether you’re reminiscing about a tropical getaway or creating sweet memories at home, this recipe is sure to become a favorite. Don’t wait—grab those mangoes and get baking!

Print