Why You’ll Love This Recipe
I love how this mango cheesecake effortlessly combines the indulgence of classic cheesecake with the tropical, refreshing flavor of mangoes. It’s the perfect dessert for those who enjoy a little tanginess with their sweetness. The smooth texture of the cheesecake paired with the vibrant mango topping creates a beautiful balance of flavors. The best part? It’s surprisingly easy to make and doesn’t require baking, making it a go-to treat for any time of the year.
Ingredients
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1 ½ cups graham cracker crumbs
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½ cup unsalted butter, melted
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2 cups cream cheese, softened
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1 cup sour cream
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1 cup mango puree (fresh or canned)
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¾ cup powdered sugar
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2 teaspoons vanilla extract
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1 teaspoon gelatin (optional, for a firmer texture)
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1 tablespoon water (if using gelatin)
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Fresh mango slices for topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by preparing the crust. In a bowl, combine the graham cracker crumbs with melted butter. Stir until the crumbs are evenly coated. Press the mixture into the base of a springform pan to form a uniform layer. Refrigerate while you make the filling.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, mango puree, powdered sugar, and vanilla extract. Mix everything together until smooth and fully incorporated.
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If you’re using gelatin, dissolve it in 1 tablespoon of warm water and let it sit for a few minutes. Then, fold it into the cheesecake mixture to help it set more firmly.
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Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula, then refrigerate for at least 4 hours, or overnight if possible.
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Once the cheesecake is set, remove it from the refrigerator and top it with fresh mango slices. Slice and serve chilled.
Servings and timing
This recipe yields about 8-10 servings. It takes around 30 minutes to prepare, with an additional chilling time of at least 4 hours or overnight to allow the cheesecake to set.
Variations
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Fruit Topping: You can switch up the mango topping for other tropical fruits like passion fruit, pineapple, or berries.
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Crust Alternatives: If you’re not a fan of graham crackers, try using digestive biscuits, Oreo cookies, or even a nut-based crust for a gluten-free option.
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Flavor Twist: Add a little lime zest or coconut to the filling for a more tropical flavor.
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Vegan Version: Swap the cream cheese for a plant-based alternative and use a dairy-free sour cream. The crust can also be made with dairy-free butter.
Storage/Reheating
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. This dessert is best enjoyed cold, so there’s no need to reheat it. Just take it out of the fridge and enjoy!
FAQs
How do I make the cheesecake filling smoother?
To achieve a silky-smooth filling, make sure your cream cheese is softened and room temperature before mixing. Be sure to blend everything well so there are no lumps.
Can I make this cheesecake without gelatin?
Yes! If you prefer a softer cheesecake, you can skip the gelatin. The cheesecake will still set properly with enough chilling time.
Is it possible to make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. Just refrigerate it overnight to allow it to set properly and enjoy the next day.
Can I use frozen mango for the topping?
Frozen mango works fine for the puree in the filling, but fresh mango slices are best for the topping as they retain their texture and color better when chilled.
Can I substitute the graham crackers for something else?
Yes, if you’re looking for an alternative crust, you can use other biscuits, like Digestives or even a cookie-based crust like Oreos for a different flavor.
Conclusion
Velvety Mango Cheesecake Bliss is a wonderfully smooth, tropical dessert that brings a bit of sunshine to any meal. Whether you’re making it for a special occasion or just treating yourself, it’s sure to be a hit. I love how versatile this recipe is, and it’s so simple to make with minimal effort for such impressive results. Enjoy the sweet, creamy goodness!
PrintVelvety Mango Cheesecake Bliss
Velvety Mango Cheesecake Bliss is a no-bake dessert that blends creamy cheesecake with the tropical sweetness of mango. With a buttery graham cracker crust, smooth mango-infused filling, and a vibrant fresh mango topping, this chilled cheesecake is a show-stopping treat perfect for summer gatherings, dinner parties, or just satisfying your mango cravings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (includes chilling)
- Yield: 8–10 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion / Tropical
- Diet: Vegan
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup sour cream
1 cup mango puree (fresh or canned)
¾ cup powdered sugar
2 teaspoons vanilla extract
1 teaspoon gelatin (optional, for firmer texture)
1 tablespoon water (if using gelatin)
Fresh mango slices for topping
Instructions
In a bowl, mix graham cracker crumbs with melted butter until well combined.
Press the mixture into the base of a springform pan to form the crust. Chill in the fridge.
In a large bowl, beat cream cheese until smooth.
Add sour cream, mango puree, powdered sugar, and vanilla extract. Mix until creamy.
(Optional) Dissolve gelatin in warm water, let bloom, then mix into the filling.
Pour the mixture over the crust, smoothing the top.
Refrigerate for at least 4 hours or overnight to set.
Top with fresh mango slices before serving.
Notes
For a tropical twist, add lime zest or shredded coconut to the filling.
To make it vegan, use plant-based cream cheese and sour cream, and a dairy-free crust.
Store in the fridge for up to 3–4 days in an airtight container.
No baking required!
