Satisfy Your Sweet Tooth With This Easy Mango Cheesecake Recipe

Mango cheesecake is a heavenly, no-bake dessert combining a buttery biscuit base, a silky mango-cream cheese filling, and a luscious mango glaze. The recipe uses fresh mango puree, cream cheese, and whipped cream for a smooth and rich texture. Gelatin or agar-agar helps set the cheesecake perfectly. After refrigerating for a few hours, it develops a firm yet creamy consistency. Topped with fresh mango slices, mint, or nuts, it's an eye-catching and delicious treat. This chilled dessert is perfect for summer gatherings and mango lovers alike.

Ingredients

For the Biscuit Base:

2 cups digestive biscuits or graham crackers (crushed)
cup melted butter
2 tbsp sugar (optional)

For the Cheesecake Filling:

1 cups cream cheese (softened)
1 cup thick mango puree (fresh or canned)
cup powdered sugar
1 cup heavy whipping cream
2 tsp vanilla extract
2 tsp gelatin or agar-agar (vegetarian substitute)
4 tbsp warm water (to dissolve gelatin)

For the Mango Glaze/Topping:

1 cup mango puree
2 tbsp sugar
1 tsp gelatin or agar-agar
2 tbsp warm water

For Garnishing (Optional):

Mango slices or cubes
Mint leaves
Whipped cream
Chopped nuts (like almonds or pistachios)

Step-by-Step Instructions

Step 1: Prepare the Biscuit Base

Crush the digestive biscuits or graham crackers using a rolling pin or food processor until they become fine crumbs.
Add melted butter and sugar (if using) and mix well until the crumbs are well-coated.
Press this mixture firmly into the base of a springform pan or a deep cake pan to form an even layer.
Refrigerate for at least 30 minutes to set while preparing the filling.

Step 2: Prepare the Cheesecake Filling

In a bowl, dissolve gelatin in warm water and let it sit for 5 minutes to bloom. If using agar-agar, boil it with water for 1-2 minutes.
In a large mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
Add vanilla extract and mango puree to the cream cheese mixture and mix well.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mango-cream cheese mixture to maintain the light texture.
Finally, add the dissolved gelatin and mix everything well until fully incorporated.

Step 3: Assemble the Cheesecake

Pour the prepared mango cheesecake filling over the chilled biscuit base and spread it evenly.
Tap the pan gently to remove any air bubbles.
Refrigerate for at least 4-6 hours (or overnight) until the cheesecake is set completely.

Step 4: Prepare the Mango Glaze

In a bowl, dissolve gelatin or agar-agar in warm water and let it sit for 5 minutes.
Heat the mango puree and sugar in a saucepan on low heat. Stir continuously until the sugar dissolves.
Add the dissolved gelatin to the warm mango puree and mix well.
Let the glaze cool slightly before pouring it over the set cheesecake.
Spread evenly and refrigerate again for 2 hours until the glaze firms up.

Step 5: Garnish and Serve

Once fully set, carefully remove the cheesecake from the pan.
Decorate with mango slices, mint leaves, chopped nuts, or whipped cream.
Slice and serve chilled for the best taste.

Tips for the Perfect Mango Cheesecake

Use fresh, ripe mangoes for the best flavor. Alphonso or Kesar mangoes work well.
For a firmer cheesecake, increase the amount of gelatin or agar-agar slightly.
Chill thoroughly to ensure a firm and creamy texture.
Use a springform pan for easy removal. If using a regular pan, line it with parchment paper.
Balance sweetness by adjusting the sugar according to the mango's natural sweetness.

Enjoy your homemade Mango Cheesecake a perfect tropical dessert for any occasion.