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Tropical Paradise Mango Cheesecake – A Creamy Island Escape

Escape to a tropical paradise with this MangoCheesecake! Featuring a creamy mango-infused filling and a golden grahamcracker crust, it’s a dessert that’s perfect for summer gatherings and specialoccasions.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Tropical-Inspired
Calories 350 kcal

Ingredients
  

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar

Cheesecake Filling:

  • 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)

Mango Gel Layer:

  • 1 tbsp unflavored gelatin
  • 1/4 cup water

Optional Garnish:

  • Fresh mango slices or mint leaves

Instructions
 

Prepare the Crust:

  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar.
  • Press the crust mixture evenly into the bottom of a 9-inch springform pan, pressing down firmly to form an even layer.

Make the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy, about 2-3 minutes.
  • Add the vanilla extract and lemon juice, and mix until well combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Reserve about 1/4 cup of the diced mangoes for garnish. Gently fold the remaining diced mango into the cheesecake filling, mixing just enough to distribute the mango pieces evenly.

Assemble the Cheesecake:

  • Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the cheesecake in the refrigerator to chill while you prepare the mango gel layer.

Prepare the Mango Gel Layer:

  • In a small saucepan, combine the unflavored gelatin with 1/4 cup water. Let it sit for 5 minutes to bloom, then gently heat over low heat, stirring until the gelatin dissolves.
  • Remove from heat and allow the mixture to cool slightly. Add it to a blender with half of the remaining diced mango and blend until smooth.
  • Gently pour the mango gel layer over the cheesecake, spreading evenly to cover the surface.

Chill the Cheesecake:

  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the layers to set.

Garnish and Serve:

  • Before serving, garnish the cheesecake with fresh mango slices or a few mint leaves for a tropical flair. Slice and enjoy your tropical paradise!

Nutrition

Calories: 350kcal
Keyword Mango cheesecake
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