Velvety Mango Cheesecake

Growing up, cheesecake was always that fancy dessert we’d get at restaurants because my mom swore it was “too complicated” to make at home. I totally believed her until my college roommate showed me otherwise. Still, I stuck to the classic vanilla version for years.

Then one summer, I had some extra mangoes sitting on my counter getting a bit too ripe, and I thought, “Why not?” Let me tell you – adding mango to cheesecake isn’t just different, it’s downright genius. And the best part? It’s not any harder than making a regular cheesecake. If you can blend mangoes, you can make this.

What Kind of Mango Should I Use?

For a creamy mango cheesecake, you’ll want to pick mangoes that are perfectly ripe and sweet. Alphonso or Ataulfo mangoes are excellent choices since they have a smooth, fiberless texture and intense flavor that works beautifully in desserts. If those aren’t available, regular Tommy Atkins mangoes from your grocery store will work just fine – just make sure they yield slightly when gently pressed and give off a sweet aroma near the stem. For the best results, avoid using mangoes that are too firm or underripe, as they’ll be harder to puree and won’t give you that rich, tropical flavor we’re looking for. If fresh mangoes aren’t in season, you can use store-bought mango puree (often found in the international food aisle) as a backup option.

Options for Substitutions

This no-bake cheesecake is pretty adaptable – here’s what you can swap if needed:

• Digestive biscuits/graham crackers: You can use any plain cookie base like vanilla wafers, Biscoff cookies, or even gingersnaps for a spicier kick. Just make sure to crush them finely.
• Cream cheese: Full-fat cream cheese is really important here for the right texture – low-fat versions won’t set properly. You could use mascarpone cheese instead, though the taste will be slightly different.
• Heavy cream: Double cream or whipping cream (with at least 35% fat content) are the only good substitutes here. Don’t use half-and-half or light cream as your cheesecake won’t set properly.
• Mango puree: Fresh mango is best, but canned mango pulp works too. If mangoes aren’t in season, you can use frozen mango chunks – just thaw and blend them first.
• Vanilla extract: Vanilla bean paste, vanilla powder, or even the seeds from a vanilla pod will work. You can skip it if you don’t have any, the cheesecake will still taste great.
• Cornstarch: For thickening the mango topping, you can use arrowroot powder in the same amount, or use 2 tablespoons of all-purpose flour instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making no-bake cheesecake is achieving the right texture – using cold cream cheese will result in lumps, so make sure it’s properly softened at room temperature for at least 2 hours before starting.

When preparing the crust, over-crushing the biscuits into super-fine crumbs can make it too compact and hard to cut, so aim for a mixture of fine and slightly coarser crumbs for the perfect texture.

Temperature control is crucial – if your kitchen is too warm or you rush to serve the cheesecake before it’s fully set (minimum 6 hours, preferably overnight), you’ll end up with a soft, melty dessert instead of clean, firm slices.

For the smoothest filling possible, beat the cream cheese and sugar first until completely lump-free, then fold in the whipped cream gently to maintain the air bubbles that help give structure to your cheesecake, and always strain your mango puree to remove any fibrous bits that could affect the silky texture.

What to Serve With Mango Cheesecake?

This tropical cheesecake is perfect on its own, but there are some tasty ways to dress it up! A scoop of vanilla ice cream or a dollop of freshly whipped cream adds a nice cool contrast to the sweet mango flavors. For a fruity twist, serve it with extra fresh mango slices or a mix of tropical fruits like pineapple and passion fruit on the side. If you’re making this for a special occasion, try drizzling each slice with a simple passion fruit sauce or adding a sprinkle of toasted coconut flakes on top – it really brings out those island vibes!

Storage Instructions

Keep Cool: This mango cheesecake needs to stay chilled! Pop it in the fridge in an airtight container or covered with plastic wrap, and it’ll stay fresh for up to 5 days. The flavor actually gets even better after a day as the mango and cream cheese have time to blend together.

Freeze: You can freeze this cheesecake for up to 3 months! Just wrap it well in plastic wrap and then aluminum foil. I like to cut it into individual slices before freezing – this way, you can thaw just what you need when the craving hits.

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. The texture will be best if you let it come to just below room temperature before serving – about 20-30 minutes on the counter should do it.

Preparation Time	30-40 minutes
Cooking Time	10-15 minutes
Total Time	8 hours 40 minutes – 9 hours 15 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 30-35 g
• Fat: 250-280 g
• Carbohydrates: 350-400 g

Ingredients

• 250g digestive biscuits or graham crackers
• 125g unsalted butter
• 600g room temperature full-fat cream cheese
• 75g powdered sugar
• 300ml cold heavy cream or double cream
• 100ml mango puree
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 orange
• 2 mangoes
• 40g granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

Step 1: Prepare the Biscuit Base

Start by crushing the biscuits until they’re finely ground.

This can be done using a sealed bag and a rolling pin, or in a food processor.

Transfer the crushed biscuits to a bowl.

Melt the butter either on the stove or in the microwave, and pour it over the crushed biscuits.

Mix until the mixture resembles wet sand.

Transfer this mixture into an 8″/20cm round springform tin, preferably lined with baking paper at the base for easy removal later.

Smooth and compress the biscuit mixture into an even layer with any flat object of choice, then refrigerate for a minimum of 30 minutes to set.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, combine the cream cheese, mango puree, icing sugar, orange zest (from about 1/4 of an orange), and vanilla.

Whisk until the mixture is smooth.

In a separate bowl, whisk the double cream/heavy whipping cream to stiff peaks, being careful not to over whisk.

Fold the whipped cream into the mango cream cheese mixture until it becomes light and fluffy, avoiding further whisking to preserve the airiness from the whipped cream.

Step 3: Assemble the Cheesecake

Transfer the prepared cheesecake filling onto the chilled biscuit base.

Smooth the filling over as evenly as possible.

Place the assembled cheesecake back into the refrigerator for a minimum of 8 hours, or ideally overnight, to allow it to set completely.

Step 4: Make the Mango Compote

Roughly chop the mangoes and add them to a saucepan along with the juice from half an orange and sugar.

Bring the mixture to a gentle simmer and allow it to cook for about 5-7 minutes.

Initially, it will be quite runny but will slowly thicken.

Mix cornflour (corn starch for US readers) with water to form a slurry, then pour this into the simmering compote.

Stir constantly for 1-2 minutes until the compote thickens.

Allow the compote to cool completely before proceeding.

Step 5: Add the Compote and Final Chill

Pour the cooled mango compote over the top of the chilled cheesecake, spreading it evenly.

If you prefer a set compote, return the cheesecake to the fridge for another 1-2 hours to firm up before serving.

Step 6: Serve the Cheesecake

To serve, run a sharp knife around the edge of the springform pan to loosen the cheesecake.

Unclip the latch and carefully lift the tin away.

The baking paper will make it easy to remove the cheesecake from the base and transfer it onto a serving platter of your choice.

Enjoy your delicious mango cheesecake!