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Mango Cheesecake

A creamy delight combining vibrant mango flavor with rich cheesecake texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 14-16 pieces Graham crackers Substitute with any plain cookie of your choice.
  • 50 grams butter (melted) Consider coconut oil for a tropical twist.
For the filling
  • 400 grams cream cheese (room temperature) Ensure it’s well softened for a smoother filling.
  • 2 tablespoons cornstarch Use flour as an alternative if you’re out.
  • ½ cup sugar Swap coconut sugar for a unique twist.
  • 1 pinch sea salt or kosher salt Enhances flavor; don't omit it!
  • 2 ripe mangoes (peeled and chopped) Add bright, tropical flavor; substitute with 1 cup of store-bought mango pulp or puree for ease.
  • 2 pieces eggs (room temperature) Lends structure to the cheesecake; egg replacers or flaxseed eggs can work for a vegan option.
  • 1 pinch cardamom powder (optional) Offers a warm, aromatic touch to the sweetness.

Method
 

For the cheesecake crust
  1. Crush the Graham crackers (or selected cookies) until finely ground.
  2. Mix the crushed cookies with melted butter and press into the bottom of a springform pan to form an even layer.
For the filling
  1. In a mixing bowl, combine the softened cream cheese, sugar, and cornstarch until smooth.
  2. Add the eggs one by one, mixing until just combined.
  3. Incorporate the mangoes and cardamom powder if using, blending until fully combined.

Notes

Your Mango Cheesecake is best enjoyed chilled. Wrap the cheesecake tightly and store in the fridge or freeze for up to three months.