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Tropical Mango Cheesecake

A creamy cheesecake infused with ripe mango puree, resting on a crunchy graham cracker crust, perfect for summer gatherings and bringing tropical vibes to your dessert table.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 16 oz cream cheese (softened) Ensure it's at room temperature for a smooth filling.
  • 1 cup sugar
  • 3 large eggs Add one at a time while mixing.
  • 1 teaspoon vanilla extract
  • 1 cup ripe mango puree (fresh or canned) Fresh is best for flavor.
For topping
  • 1 cup fresh mango slices For decoration.
  • toasted coconut flakes Optional.

Method
 

Preparation of Crust
  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  2. Press this mixture firmly into the bottom of a greased 9-inch springform pan.
  3. Bake at 350°F (175°C) for 10 minutes. Remove and let it cool.
Making the Filling
  1. In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy.
  2. Add eggs one at a time, mixing thoroughly after each addition.
  3. Stir in the vanilla extract and mango puree until well blended.
Combining and Baking
  1. Pour the filling over the cooled crust, smoothing the top with a spatula.
  2. Bake at 325°F (160°C) for about 50 to 60 minutes, or until the center is set but still has a slight jiggle.
  3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for another hour.
  4. Refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set.
Decoration and Serving
  1. Once chilled, top with fresh mango slices and toasted coconut flakes if desired.
  2. Slice, serve, and watch everyone’s faces light up with joy!

Notes

Store leftovers covered in plastic wrap in the refrigerator for 4 to 5 days. You can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. Thaw in the fridge overnight when ready to enjoy.