Description
Easy to make, bursting with tropical flavors, and irresistibly creamy—this Tropical Paradise Mango Cheesecake is the perfect dessert for any occasion. Featuring a smooth cheesecake filling with fresh mangoes and a graham cracker crust, this recipe is both simple and show-stopping. Whether you’re a seasoned baker or a beginner, you’ll love how easy it is to create this slice of paradise.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 cup heavy cream
2 large ripe mangoes, peeled and diced (divided)
1 tbsp unflavored gelatin
1/4 cup water
Fresh mango slices or mint leaves for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let cool completely.
- Make the Cheesecake Filling: Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add 1 cup of sugar, continuing to beat until well combined. Add the vanilla extract and lemon juice, mixing well. Pour in the heavy cream and beat on high speed until the mixture is light and fluffy.
- Incorporate the Mango: Puree half of the diced mangoes until smooth. Gently fold the mango puree into the cheesecake mixture. Spread this filling over the cooled crust, smoothing the top. Refrigerate for at least 4 hours or until fully set.
- Prepare the Mango Topping: Puree the remaining mangoes and sweeten to taste with additional sugar if needed. In a small saucepan, dissolve the gelatin in 1/4 cup of water over low heat. Stir the gelatin mixture into the mango puree. Allow the topping to cool slightly, then pour it over the chilled cheesecake, spreading it evenly. Refrigerate for another 2 hours to set the topping.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with fresh mango slices or mint leaves if desired. Slice and serve chilled.
Notes
Make-Ahead Option: This cheesecake can be made a day in advance. Prepare the crust and filling, then refrigerate. Add the mango topping on the day you plan to serve it.
Freezing Instructions: The cheesecake can be frozen (without the topping) for up to 3 months. Thaw in the refrigerator overnight and add the mango topping before serving.
- Prep Time: 20 minutes
- chilling time: 4 hours
- Cook Time: 10 minutes (for the crust)
Nutrition
- Calories: 382 kcal
- Sugar: 21g
- Sodium: 243mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg