Creamy and luscious Mango Cheesecake is a perfect blend of rich cheese and sweet, fresh mangoes. It’s an easy-to-make dessert that promises to be the star of any dining table, offering a delightful taste and irresistible texture.
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Why Mango Cheesecake is Irresistible
When fresh mangos are in season, you have got to make this mango cheesecake. Its texture is smooth, creamy, and rich, with a light sweetness that perfectly balances the tang of fresh mangoes.
The cheesecake sits on a sweet and buttery graham cracker crust, offering a satisfying crunch with every bite. Topped with additional fresh mango, it brings a light, summery flavour that’s hard to resist.
This dessert is perfect for those who love the combination of fruit and cheese, providing a refreshing yet indulgent treat. I provide a few tips on turning into a low-carb mango cheesecake below.
Here is what you need to make this mango cheesecake recipe:
- Graham cracker crumbs: Forms the base of the crust, offering a sweet and crunchy texture.
- Brown sugar: Adds a deep, caramel-like sweetness to the crust.
- Salted butter: Brings richness and binds the crust. Unsalted butter with a pinch of salt can be a substitute.
- Cream cheese: The main component of the cheesecake, providing a smooth and creamy texture.
- Other filling bits: sugar, eggs, heavy cream, sour cream, vanilla, cornstarch and salt.
- Fresh mangoes: The star ingredient, giving the cheesecake its unique, tropical flavour. Use ripe, sweet mangoes for the best flavour.
How To Make Mango Cheesecake
Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.
- Prepare the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a springform pan and bake.
- Make the cheesecake batter: Combine cream cheese and sugar, then add eggs, heavy cream, sour cream (Plain or Greek yogurt may be used instead), vanilla, cornstarch, salt, and fold in chopped mangoes.
- Bake: Use a water bath and bake as per instructions, then allow the cheesecake to cool slowly in the oven. See the recipe card for full instructions.
- Ensure all ingredients are at room temperature for a smooth batter. Remember to scrape down the sides of the mixing bowl as you mix.
- A water bath is essential for preventing cracks and achieving the perfect texture. Don’t skip this part! If you do not have a baking dish or broiler pan large enough to hold your springform pan, you may use a baking sheet with enough of a lip on it to hold a little bit of water. Refill the baking sheet halfway through the cake time or when the water has evaporated.
- It is important to follow the cool down times as instructed. Cooling the cheesecake down at a slow pace is what gives it that wonderfully velvety texture.
- If you don’t have fresh mango, canned could be used although the flavour might be slightly sweeter and not have as much tang as fresh mangos would give.
- You could add other diced fruit like soft peaches or strawberries.
Low-Carb Mango Cheesecake Tips
- Replace graham cracker crumbs with a mixture of almond flour and a small amount of coconut flour. These flours are low in carbs and provide a nutty, delicious base. This is also great for making this gluten-free and grain-free.
- Use a sugar substitute like erythritol or stevia instead of brown sugar to sweeten the crust AND in the mango cream cheese filling.
- Continue using cream cheese as it is already low in carbs (check out more low-carb cream cheese recipes here). Be mindful of the carb content in heavy cream and sour cream, but generally, they can be used in moderate amounts in a low-carb diet.
- Mangoes: Fresh mangoes are a source of natural sugar. To reduce carbs, consider reducing the quantity of mangoes used in the recipe or using a lower-carb fruit alternative like berries. If you do want to stick with mangoes, choose ripe ones for the best natural sweetness, allowing you to add less additional sweetener. Alternatively, consider using a small amount of mango extract for flavor without the carbs.
- Cornstarch Substitute: Instead of cornstarch, use a smaller amount of xanthan gum to help thicken the cheesecake filling. Xanthan gum is a powerful thickener and requires only about 1/4th to 1/8th of the amount compared to cornstarch. However, there isn’t that much cornstarch in the recipe, so you could just leave it as is.
- Remember, while these substitutions can help lower the carb content, the final product might have a slightly different texture and taste than the original recipe. However, it will still be a delicious and healthier alternative for those following a low-carb lifestyle!
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- 1 9-inch springform pan
- 1 piece of parchment paper
- 1 large baking dish that fits the springform pan inside (ideally)
- 2 cups graham cracker crumbs
- ⅓ cup brown sugar
- 1 cup salted butter melted
- 680 g cream cheese 24 oz
- 1 cup sugar 200 g
- 4 eggs
- 1 cup heavy cream 8.2 ounces or 230 grams
- ⅓ cup sour cream 2.7 ounces or 75 grams
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 ½ cups fresh chopped mangoes + more for garnish
Make The Crust
- Preheat the oven to 400°. Line the bottom and sides of a 9” springform pan with parchment paper and set aside.
- In a medium-sized mixing bowl combine graham cracker crumbs and brown sugar. Add in the melted butter and mix until well coated and crumbly in texture.
- Press the mixture evenly into the bottom of the prepared springform pan, then place into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside to cool while you make the cheesecake batter.
Make Mango Cheesecake Filling
- Keep the oven heated to 205 C / 400 F.
- In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together for 2 minutes, until creamy and smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add in the eggs and mix for 30 seconds. Add in heavy cream, sour cream and vanilla and mix to combine.
- Add in the cornstarch and salt and mix until just combined. Remove the bowl from the stand mixer and add in the mangos. Fold in using a rubber spatula.
- Spoon the batter onto the prebaked crust and smooth out.
- Wrap the outside of the springform pan with tin foil to prevent water from seeping in. Place the pan into a large baking dish or broiler pan and fill with 1” of water. Place both pans into the preheated oven on the center rack and bake for 15 minutes.
- After the cheesecake has baked for 15 minutes, reduce the heat to 120 C / 250 F and continue baking for an additional 1 hour.
- Once baked, turn the oven off, while leaving the cheesecake inside for 30 minutes. Open the oven door and let the cheesecake rest inside for another 30 minutes. Once rested, remove the cheesecake from the oven and let it completely cool on the counter. Once completely cool, cover and place into the fridge to chill overnight.
- Once chilled, remove the fridge and top with additional fresh mango pieces if desired. Cut into 8-10 pieces and serve.