If you are looking for a delightful and fruity dessert that combines creamy cheesecake with the tropical flavor of mango, look no further than this Baked Mango Cheesecake. This delicious treat is perfect for special occasions or simply to satisfy your sweet tooth. The smooth, rich cheesecake filling made from cream cheese and mango puree is set on a crunchy biscuit base that adds a lovely contrast to the soft texture. Whether you use fresh mangoes or a convenient canned option, this dessert promises an explosion of flavors in every bite. It’s easy to prepare and requires only a handful of ingredients, making it accessible for bakers of all skill levels. With each slice, you’ll experience the perfect balance of sweetness and tartness, making it an enjoyable treat for any dessert lover. Serve this cheesecake at your next gathering, and watch as it disappears quickly, leaving everyone wanting more!
Why make this recipe
Making Baked Mango Cheesecake at home is a great choice for several reasons. First, it’s simple and doesn’t require advanced baking skills. You can easily impress your friends and family with a beautiful, homemade dessert. Additionally, the combination of mango and cream cheese brings a tropical twist that’s refreshing and satisfying. This cheesecake is versatile and can be served for various occasions, from birthday parties to casual family dinners. Plus, it’s a delightful way to enjoy seasonal mangoes when they’re at their best.
How to make Baked Mango Cheesecake
Ingredients
- 20 parle G biscuits (or 7-8 graham cracker sheets)
- 2 tablespoons butter
- 16 oz (~400g) cream cheese
- 2 large eggs
- 3 tablespoons (~30g) sour cream
- 2 tablespoons corn starch
- Pinch salt
- 1/2 cup (~114g) granulated sugar
- 3/4 cup (~190g) mango puree (canned or fresh, plus extra 2-3 tablespoons for decorating)
- 1/4 teaspoon vanilla extract (or pinch of cardamom or saffron)
Directions
- Make The Cheesecake Base: Start by crushing the biscuits into fine crumbs. Melt the butter and mix it with the biscuit crumbs. Press this mixture firmly into the bottom of a greased springform pan to form the base. Set aside to set.
- Make The Mango Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add in the eggs one by one, mixing well after each addition. Then, add the sour cream, corn starch, salt, sugar, mango puree, and vanilla extract. Mix until everything is combined and smooth.
- Assemble: Pour the mango cheesecake filling over the prepared base. Smooth the surface with a spatula.
- Bake & Chill the Mango Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for about 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour. After cooling, refrigerate for at least 4 hours, preferably overnight.
How to serve Baked Mango Cheesecake
To serve Baked Mango Cheesecake, carefully remove it from the springform pan. You can garnish with additional mango puree, fresh mango slices, or whipped cream for a beautiful presentation. Slice into wedges and enjoy this delicious treat after a meal or as a sweet snack!
How to store Baked Mango Cheesecake
Store any leftover Baked Mango Cheesecake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, consider freezing individual slices. Wrap them tightly with plastic wrap and foil before storing in the freezer. Thaw the cheesecake in the refrigerator before serving.
Tips to make Baked Mango Cheesecake
To enhance the flavor of your Baked Mango Cheesecake, consider using fresh mangoes when they are in season for a richer taste. Make sure the cream cheese is at room temperature for easier mixing and a smooth filling. Avoid overmixing the batter once you add the eggs to prevent cracks in the cheesecake. Finally, ensure your oven temperature is accurate to prevent undercooking or overcooking.
Variation
You can try different fruit purees if you want to experiment with flavors. For instance, you can substitute mango with passion fruit, strawberry, or raspberry to create unique cheesecakes. You can also add a layer of fruit compote on top for an extra burst of flavor.
FAQs
- Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese for a lighter version of this cheesecake.
- Can I make this cheesecake gluten-free? Absolutely! Substitute the biscuits with gluten-free cookies or graham crackers.
- How can I tell if the cheesecake is done? The edges should be set, and the center should slightly jiggle when you gently shake the pan.
- Can I use frozen mango puree? Yes, frozen mango puree works well; just thaw and drain any excess water before using it.
- Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day or two in advance, making it perfect for meal prepping or entertaining.
Baked Mango Cheesecake
A delicious dessert combining creamy cheesecake with the tropical flavor of mango, set on a crunchy biscuit base.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
- 20 Parle G biscuits (or 7–8 graham cracker sheets)
- 2 tablespoons butter
- 16 oz (approx. 400g) cream cheese
- 2 large eggs
- 3 tablespoons (approx. 30g) sour cream
- 2 tablespoons corn starch
- Pinch salt
- 1/2 cup (approx. 114g) granulated sugar
- 3/4 cup (approx. 190g) mango puree (canned or fresh, plus extra 2–3 tablespoons for decorating)
- 1/4 teaspoon vanilla extract (or pinch of cardamom or saffron)
Instructions
- Preheat the oven to 325°F (163°C).
- Crush the biscuits into fine crumbs and melt the butter. Mix and press into a greased springform pan to form the base.
- In a large bowl, beat the cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Add sour cream, corn starch, salt, sugar, mango puree, and vanilla extract, mixing until smooth.
- Pour the filling over the biscuit base and smooth the surface with a spatula.
- Bake for 50-60 minutes until edges are set and the center is slightly jiggly. Turn off the oven and let cool inside for an hour with the door ajar.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Garnish with additional mango puree, fresh mango slices, or whipped cream. Store leftovers in an airtight container in the refrigerator for 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
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