Super creamy and smooth Mango Cheesecake with a shortbread cookie crust, topped with sweet, tangy mango curd and slices of fresh mango. It’s like sunshine on a plate!
The BEST Mango Cheesecake
Mango puree gives a delicate mango flavor and a lighter texture to the cheesecake. Mango curd and sliced fresh mango on top give a sweet and tangy burst of mango.
You’ll love this Mango Cheesecake!
- Super creamy and smooth texture that comes with a baked cheesecake
- Wonderful delicate, sweet mango flavor
- Mango curd topping gives a tangy burst of mango
- Mango puree gives a lighter texture to the cheesecake
- Shortbread cookie crust perfectly complements the mango and never gets soggy
- Kitchen tested recipe with tips for the perfect cheesecake
Ingredients in Mango Cheesecake
- Shortbread cookie crumbs – Shortbread cookies make my favorite crust for cheesecake. They have an amazing sweet flavor that perfectly complements the cheesecake and their texture stays perfect, never soggy.
- Melted butter – salted or unsalted is fine
- Cream Cheese – I always use Philadelphia brand. Make sure it’s at room temperature before starting for the creamiest, lump free cheesecake.
- Sugar – white sugar to let the delicate flavor of the mango shine through
- Eggs
- Cornstarch – I added a little cornstarch to this recipe to counter the extra moisture from the mango puree. Many of my cheesecake recipes don’t call for cornstarch, but in this case it’s necessary.
- Mango puree – 2 cups from about 3 large, fresh mangoes. Use sweet, ripe mangoes for the best flavor. Mango gives the cheesecake a lush, lightened texture. You can also make the puree out of frozen mangoes or use canned puree.
- Lime juice – a spoon of lime juice brightens up the flavor of the mango. You can substitute lemon juice if necessary.
- Mango Curd - try my homemade Mango Curd
How to make Mango Cheesecake
For the shortbread cookie crust:
- Pulse the shortbread cookies in a food processor until they become fine crumbs.
- Add the melted butter and pulse until combined. The mixture should resemble wet sand.
- Press firmly into the bottom of a 9-inch springform pan. The flat bottom of a measuring cup helps.
- Bake the crust until golden and fragrant, about 8 minutes. Remove from oven and let cool.
For the cheesecake filling:
- With a stand mixer fitted with the paddle attachment (or a hand mixer), beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl. Add sugar and cornstarch and beat another 2 minutes, scraping down bowl halfway through.
- Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl. Don’t overmix after adding the eggs or too much air will be incorporated into the batter, causing cracks and sinking in the cheesecake as it puffs up then falls when cooling.
- Add mango puree, lime juice, and salt and mix until combined.
To assemble and bake the cheesecake:
- Wrap the springform pan in 2 sheets of heavy duty aluminum foil. Heavy duty foil won’t rip as easily, letting water seep in.
- Brush the sides of the pan with butter or spray with nonstick spray.
- Pour the cheesecake batter onto the prebaked crust and smooth the surface.
- Put the cheesecake into a larger pan and fill with hot water half way up the sides of the cheesecake pan.
- Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 1 ½ hours.
- Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, about 3 hours.
- Pour Mango Curd on top of the cooled cheesecake and smooth.
- Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
To serve:
- Gently unmold cheesecake and remove the sides of the pan. Slide a thin metal spatula between the crust and pan bottom. Gently slide cheesecake onto a serving platter. If the bottom of your pan has a small lip around it, it may be easier to leave the pan bottom under the cheesecake and place it on the serving plate.
- Decorate with sliced mango, if desired.
Tips for cheesecake success:
- Bring the cream cheese and eggs to room temperature before beginning. This will make your cheesecake velvety smooth with no lumps. Cold cream cheese doesn’t fully incorporate into the batter and can leave lumps. If you’re short on time, take the cream cheese out of its foil wrapper and put in the microwave on its lowest setting (mine has a thaw setting) until it’s soft but not warm.
- Use cornstarch or flour in the batter to prevent cracks. Cornstarch or flour in the batter helps prevent cracks. It also makes for neater, cleaner slices. There is a slight difference in the texture of the cheesecake when it contains starch. It becomes sturdier and firmer, while a cheesecake without starch is softer and creamier.
Most of my cheesecakes don’t contain starch because I prefer a softer, creamier texture. However, this cheesecake, with its higher moisture content from the mango puree, needs a little starch to provide firmness.Don’t overmix. Over mixing incorporates too much air into the batter. This leads to the cheesecake puffing up too much as it bakes then falling as it cools. This can causes cracks and sinking in the middle of the cake.
3. Scrape down the bowl frequently. This will prevent any lumps in the cheesecake batter.
4. Use a water bath. A water bath allows the cheesecake to cook and cool more slowly, preventing cracks and resulting in the ultimate creaminess. Wrap your pan very well in two layers of heavy duty aluminum foil, being careful that it goes all the way up to the top on all sides so no water can leak in.
5. Don’t overbake. Overbaking leads to cracks in the cheesecake and gives a drier, less creamy texture. The edges of the cheesecake should be puffy and set, while the center 3-4 inches should still be somewhat jiggly when you remove it from the oven. (Or when you turn off the oven and crack the door open to begin a slow cooling._
6. Cool the cheesecake slowly to prevent cracks. If you don’t mind heating your kitchen, baking the cheesecake in a 325° F oven for an hour (until it reaches 150 degrees), then turning off the heat and cracking the oven door open for another hour, lets the cheesecake cool off slowly to further ensure cracks don’t form and to prevent sinking.
I like to use this method in the cooler months when the ac isn’t on. However, this recipe was baked in the summer so I baked the cheesecake for 1 ½ hours then removed it from the oven to cool, without leaving the oven door open. In this case, try to find an area of the kitchen that is less cool so the cheesecake doesn’t have such a drastic temperature difference.
7. After removing the cheesecake from the oven, run a knife around the edge of the cake, between the cake and the pan. The cheesecake sticking to the side of the pan, while its interior shrinks as it cools, causes cracks.
8. Chill the cheesecake thoroughly. If you cut into a cheesecake before it’s totally chilled, it will have a custardy texture. A cheesecake needs to come to room temperature and then chill in the fridge for at least 4-6 hours and preferably overnight.
If you really hate using a water bath…
A water bath isn’t absolutely necessary and there are methods of baking the cheesecake without one, such as cooking low and slow on a very low temperature. A water bath does make the cheesecake extra creamy and helps to prevent cracks. However if you really hate using one, at least put a baking pan of water on the shelf under the cheesecake when baking to provide some moisture in the oven.
More Cheesecake recipes you might love:
- White Chocolate Raspberry Cheesecake Bars
- Classic New York Cheesecake
- Chocolate Espresso Cheesecake
- Mini Key Lime Cheesecakes
- Lemon Blueberry Cheesecake Bars
- Swirled Caramel Cheesecake Bars
- Chocolate Raspberry Cheesecake Bars
- White Chocolate Raspberry Cheesecake
- Lemon Blueberry Cheesecake
- Pumpkin Cheesecake with Pecan Praline Sauce
- New York Cheesecake with Roasted Cherries and a Chocolate Cookie Crust
The BEST Mango Cheesecake
- Total Time: 1 hour 50 minutes
Description
Super creamy and smooth Mango Cheesecake with a shortbread cookie crust, topped with sweet, tangy mango curd and slices of fresh mango. It’s like sunshine on a plate!
Ingredients
FOR THE CHEESECAKE BASE:
- 200g shortbread cookies to make 1 ½ cups crumbs *see note
- 3 tablespoons (43g) butter, melted
FOR THE FILLING:
- 1 ½ pounds (680g) cream cheese
- 1 cup (200g) sugar (use 1 ¼ cups if your mangoes aren’t very sweet)
- 3 tablespoons (21g) cornstarch
- 4 large eggs
- 1 tablespoon lime juice
- 2 cups (15oz) mango purée (from about 3 large mangoes)
- ⅛ teaspoon salt
FOR THE TOPPING:
- ¾ cup mango curd
- Sliced mangoes and mini sugar pearl sprinkles to decorate *see note
Instructions
Adjust the oven rack to the lower middle position and preheat the oven to 325° F
FOR THE CHEESECAKE BASE:
- Pulse the shortbread cookies in a food processor until they become fine crumbs. Add the melted butter and pulse until combined. The mixture should resemble wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust until golden and fragrant, about 8 minutes. Remove from oven and let cool.
FOR THE CHEESECAKE FILLING:
- With a stand mixer fitted with the paddle attachment or a hand mixer, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl. Add sugar and cornstarch and beat another 2 minutes, scraping down bowl halfway through.
- Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
- Add mango puree, lime juice, and salt and mix until combined.
- To assemble and bake the cheesecake:
- Wrap the springform pan in 2 sheets of heavy duty aluminum foil.
- Brush the sides of the pan with butter or spray with nonstick spray.
- Pour the cheesecake batter onto the prebaked crust and smooth the surface. Tap bowl on the counter several times so that any large air bubbles come up.
- Put the cheesecake into a larger pan and fill with hot water half way up the sides of the cheesecake pan.
- Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 1 ½ hours.
- Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, about 3 hours.
- Pour Mango Curd on top of cooled cheesecake and smooth.
- Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
TO SERVE:
- Gently unmold cheesecake and remove the sides of the pan. Slide a thin metal spatula between the crust and pan bottom. Gently slide cheesecake onto a serving platter. If the bottom of your pan has a small lip around it, it may be easier to leave the pan bottom under the cheesecake and place it on the serving plate.
- Decorate with sliced mango, if desired.
Notes
For a graham cracker crust, use 1 ½ cups graham cracker crumbs, 3 tablespoons brown sugar, and 6 tablespoons of melted butter.
I sliced the mangoes into long slices, then used a small cookie cutter to cut out flower shapes. I used mini sugar pearl sprinkles to decorate the flowers.
If you don’t mind heating your kitchen, baking the cheesecake in a 325° F oven for an hour (until it reaches 150 degrees), then turning off the heat and cracking the oven door open for another hour, lets the cheesecake cool off slowly to further ensure cracks don’t form. I like to use this method in the cooler months.
Cooking time does not include cooling and chilling time.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 30 minutes (plus cooling time)
- Cuisine: American
Keywords: cheesecake, mango, dessert
(This post contains affiliate links. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you.)
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Kelly, this mango cheesecake looks incredibly smooth and creamy. This recipe is for sure a keeper!
Thanks so much, Angie!
I can’t comprehend how good this mango cheesecake looks. It must taste great as well.
★★★★★
Thanks so much, Cookie Monster!
Kelly, this is definitely one of the most beautiful and elegant cheesecakes I've ever seen - excellent job! I love that you incorporated mango three different ways, for the variety of flavours and textures. It does indeed look like sunshine on a plate!
★★★★★
Thanks so much, Ben!
This is a thing of beauty, Kelly! I love mango and what a way to showcase it!
Thanks so much, David!
Can I replace sugar with honey. Because my mom is diabetic so he can't have it.
Hi Shiku, I haven't tried replacing the sugar with honey. I'm concerned that it would add more liquid, making the cheesecake too loose. A granulated sugar replacement like erythritol can be substituted one for one in place of sugar. My favorite is Lakanto which also has monk fruit.
Wow, Kelly, this is one gorgeous cheesecake!! I wish you were my neighbor and I'd be over with a fork!!! Love it!
★★★★★
I wish we were tooooo! Thanks so much, Liz!
What a beautiful cheesecake! I think you’re the only blogger who doesn’t advertise herself as a professional food stylist and photographer, who actually is! Just gorgeous.
Aw, thanks so much, Mimi!
Beautiful! Love cheesecake, and mango may be my favorite fruit. This is such a terrific recipe -- truly good stuff. Thanks!
It's a wonderful dessert for mango lovers! Thanks so much, John!
We are HUGE mango fans, Kelly! We almost always have them in the house, year round. I just love the way you've decorated this! So beautiful!
★★★★★
We're totally obsessed with mangoes, Katherine! Thanks so much!
Oh my< Kelly! I'm drooling over this mango cheesecake. Those petite flowers look gorgeous on top, I use the similar cookie cutter to make middle eastern chickpea flour cookies.
I'm not much of a decorator, but these were fun to make! Thanks so much, Balvinder!
Delicious and easy! I made two over the Christmas period for both sides of the family and everyone loved it! Used granita biscuits instead of short bread
★★★★★
So happy you liked it, Kaila! Thanks so much!
Oh my gosh. This cheesecake AMAZING. This is the first cheesecake I’ve made and it is perfect. I don’t have a springform so I used a 9x13 with a water bath and it worked great. My tree has been fruiting twice the last couple years so I’m so happy to have found this recipe. My neighbors and aunties love it.
★★★★★
So happy you liked it! It's great to know that it works well in a 9 by 13 pan. Thanks, Janele!
Just wanted to update about how much I LOVE this recipe. I share it with everyone. It is so so good. Thank you!
★★★★★
So happy to hear that, Janele! Thanks so much!
This looks gorgeous. Could the cake be frozen?
Hi AJ. Yes, cheesecakes freeze well. Put the fresh fruit topping on after thawing though. Thank you!
Hi! I really want to try this recipe but I don’t have a springform pan. Is there any way I can make this in a regular baking pan?
Hi Tas! While a springform pan helps removing the cheesecake from the pan and makes for pretty slices, it's not absolutely necessary for baking the cheesecake.
You could try using a regular 9 by 3 inch cake pan and lining the sides and bottom with parchment paper. You could also bake in in a 9 by 13 inch rectangular baking dish, or any pan that would have the same volume as the springform pan (such as a 9-10 inch tube pan). When changing the shape of the pan, the baking time may change, so keep an eye on the visible signs that the cake is done: the sides are puffy and golden, and the center is still slightly jiggly. A wider, shallower pan would bake a little faster.
You could also use smaller pans and divide the batter between them, such as two regular 9 inch cake pans, two 9 inch pie dishes, or even some 9 by 5 loaf pans. You may want to make extra crust to have enough to cover the bottoms.
Another alternative is to make mini cheesecakes using a muffin tin.
Hope this helps!
I made this for my son's birthday today. He loves mango and a mango cheesecake seemed like a worthy challenge. Everything about this is fantastic. Mine was done around an hour and definitely over baked a bit on the edges, thankfully it was sitll very good, even the edges. My son loved it, and my sister in law raved about it.
★★★★★
So happy you liked it! Thanks so much for taking the time to comment, and Happy Birthday to your son!
It looks beautiful! I can't wait to make this for my best friend's birthday. She loves cheesecake and loves mangos 🙂
Was wondering about the mango curd. Did you make it?
Hi Trish! Yes, the recipe for mango curd is here. Thanks so much!
Very good! I was worried when my cheesecake batter turned out very soupy and ended up adding a bit more cream cheese, and they turned out great! I also didn't use a mango puree, I just blended extra mango to account for what the recipe called for, so the filling and topping werent as smooth as I'd hoped, but thats on me, not the recipe. Will definitely be making this again!
★★★★★
So happy you liked it, Kenzie! Thanks so much!