Escape to a tropical paradise with every bite of this creamy, dreamy Mango Cheesecake. Featuring a buttery graham cracker crust, velvety mango-infused filling, and a vibrant mango topping, this dessert is the perfect combination of sweet, tangy, and refreshing. Whether you’re celebrating a special occasion or simply indulging your dessert cravings, this cheesecake promises to bring the tropics to your table.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1½ ripe mangoes, peeled and diced
Topping:
- ½ ripe mango, diced
- 1 tbsp unflavored gelatin
- ¼ cup water
Garnish (Optional):
- Fresh mango slices
- Mint leaves
Instructions
- Prepare the Crust : Preheat the oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to smooth the surface. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
- Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, lemon juice, and heavy cream. Beat until fully incorporated and fluffy. Purée 1½ mangoes in a blender until smooth. Gently fold the mango purée into the cream cheese mixture.
- Prepare the Gelatin : In a small saucepan, combine unflavored gelatin and water. Let it sit for 5 minutes to bloom. Heat over low heat until the gelatin dissolves completely. Allow it to cool slightly, then fold it into the mango cheesecake mixture.
- Assemble and Chill : Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Sprinkle the remaining diced mango over the top of the cheesecake for a vibrant finish. Refrigerate the cheesecake for at least 6 hours, or until fully set (overnight is best).
- Garnish and Serve : Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh mango slices or mint leaves, if desired. Slice and serve chilled, enjoying the tropical flavors in every bite.
Conclusion
This Tropical Paradise Mango Cheesecake is a show-stopping dessert that’s as beautiful as it is delicious. With its silky texture, refreshing mango essence, and buttery crust, it’s a slice of heaven that will transport your taste buds to an island getaway. Serve it at your next gathering, and watch it disappear in no time!
Tropical Paradise Mango Cheesecake: A Slice of Sunshine
A creamy cheesecake infused with ripe mangoes, setatop a graham cracker crust, and topped with a vibrant mango finish.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 1½ ripe mangoes peeled and diced
Topping:
- ½ ripe mango diced
- 1 tbsp unflavored gelatin
- ¼ cup water
Garnish Optional:
- Fresh mango slices
- Mint leaves
Instructions
- Prepare the Crust : Preheat the oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to smooth the surface. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
- Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, lemon juice, and heavy cream. Beat until fully incorporated and fluffy. Purée 1½ mangoes in a blender until smooth. Gently fold the mango purée into the cream cheese mixture.
- Prepare the Gelatin : In a small saucepan, combine unflavored gelatin and water. Let it sit for 5 minutes to bloom. Heat over low heat until the gelatin dissolves completely. Allow it to cool slightly, then fold it into the mango cheesecake mixture.
- Assemble and Chill : Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Sprinkle the remaining diced mango over the top of the cheesecake for a vibrant finish. Refrigerate the cheesecake for at least 6 hours, or until fully set (overnight is best).
- Garnish and Serve : Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh mango slices or mint leaves, if desired. Slice and serve chilled, enjoying the tropical flavors in every bite.
