Easy Mango Cheesecake
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This Easy Mango Cheesecake combines my favorite Homemade Graham Cracker Crust with a simple no bake mango cheesecake filling and fresh made whipped cream on top. This creamy, dreamy summer dessert is quick and easy with minimal oven time!
If you’re looking for more cheesecake recipes, try some of my other favorites like No Bake Oreo Cheesecake, Fresh Strawberry Cheesecake Bars, or Apricot Cheesecake Tart.
Table of Contents
With summer in full swing, it’s great to have cool dessert recipes that require little oven time! This Easy Mango Cheesecake only requires you to bake the crust, which takes about 5 minutes! While you could also leave the crust unbaked, I really think graham cracker crust tastes so much better if it’s baked just a little bit.
I make a no bake cheesecake for the filling and add in mango purée to give this cheesecake a naturally orange color and an amazing flavor! Using mango purée also makes this simple Mango Cheesecake incredibly quick and easy to make!
Why You’ll Love This Recipe
Quick and Easy: This simple Mango Cheesecake is a quick and easy recipe! I use a no bake cheesecake filling that comes together in about 15 minutes!
Naturally Eggless: Because I use a no bake cheesecake filling, this recipe is naturally eggless. The filling is made up of cream cheese, heavy whipping cream, a little sour cream, lemon juice, and mango purée.
Naturally Colorful: I use organic mango purée which gives this cheesecake a naturally orange color! This beautiful dessert is perfect for any summer party.
Ingredients
- Graham Crackers: I use Annie’s Organic Honey Graham Crackers as they are the best tasting organic option, in my opinion.
- Butter: Organic Valley is my favorite!
- Cane Sugar: You need organic cane sugar for the crust and also for the whipped cream topping. I used Wholesome in this recipe.
- Heavy Whipping Cream: The base of this simple Mango Cheesecake is cream cheese and heavy whipping cream! This makes this a delicious no bake cheesecake that also is naturally eggless. I use Organic Valley Heavy Whipping Cream.
- Vanilla Extract: My favorite is Simply Organic.
- Cream Cheese: I use Organic Valley Cream Cheese.
- Powdered Sugar: Be sure to sift your powdered sugar to remove clumps. I used Wholesome in this recipe.
- Sour Cream: My favorite is Organic Valley.
- Mango Purée: I used organic mango purée, I got this on Azure!
- Lemon Juice: You can use fresh organic lemon juice, or you can use store bought like Santa Cruz, either work!
Tools Needed
- Digital Food Scale: Using a scale is the best way to get the most accurate measurements.
- Stand Mixer: You can use a stand mixer or a hand mixer, either works!
- Springform Pan: Using a springform pan for cheesecake is essential! I use a 9-inch springform pan.
- Piping Bag: I use a piping bag to pipe dollops of whipped cream on top of this simple Mango Cheesecake. This part is totally optional, but it makes it pretty!
- Decorating Tip: I use Ateco Tip #827, but you can use any kind of star decorating tip you have too. This part is also optional.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the crust: Add half the graham crackers, butter, cane sugar, and then the remaining half of graham crackers to a food processor. Doing so in this order helps prevent the butter from sticking to sides so it comes together faster and easier.
Pulse on high until completely uniform, it also helps to shake up the food processor as it’s going!
Step 3
Transfer the crust to a 9-inch springform pan and press evenly. Bake for about 5 minutes or until lightly golden brown and dry. Allow to cool completely before making the filling.
Step 4
To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, then slowly increase the speed as the mixture starts to thicken until you are at full speed. Whisk until stiff peaks form.
Transfer the whipped cream to a separate bowl and set aside. No need to wash your mixing bowl for this next step.
Step 5
Add in the cream cheese, powdered sugar, sour cream, mango purée, and lemon juice into the stand mixing bowl. Using the paddle attachment, mix on low until combined and then speed mixer up to high and whip until it’s smooth and creamy.
Step 6
Fold in the whipped cream into the cream cheese mixture with a spatula and stir to combine completely.
Step 7
Transfer half the cream cheese mixture to the crust and spread evenly. Drizzle a little bit more of mango purée on top and swirl it around. Add the remaining cream cheese mixture and spread evenly. Drizzle a little bit more mango purée on top and smooth it out.
Step 8
Transfer the cheesecake to the fridge and allow to chill for at least 4 hours or overnight.
Step 9
To make the topping: In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low, to avoid splattering, then slowly increase the speed as the mixture begins to thicken. Continue to whisk until stiff peaks form.
Step 10
Transfer the whipped cream to a piping bag with Ateco tip #827. Pipe dollops of whipped cream around the cheesecake.
Baker’s Tips
- Make sure your butter is soft, this is key for making the graham cracker crust easily. If you want more tips for graham cracker crust, read my post The Best Homemade Graham Cracker Crust.
- You can use a stand mixer or hand mixer, either will work. I do prefer a stand mixer for the cream cheese portion because it’s stronger and faster. But if you have more patience than me, a hand mixer is just fine!
- Piping the whipped cream on top is completely optional. You can leave it off completely or you can just dollop it on with a spatula, no need to use a piping bag either.
- Be sure to store in an airtight container in the fridge.
FAQ’s
You can use another fruit purée for a different flavor cheesecake!
Be sure to store in an airtight container in the fridge. This needs to be kept airtight so it doesn’t dry out.
Craving More?
Easy Mango Cheesecake
Equipment
- Stand Mixer (or hand mixer)
Ingredients
Crust
- 204 grams honey graham crackers (crushed)
- 113 grams salted butter (softened)
- 57 grams cane sugar
Filling
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 454 grams cream cheese
- 71 grams powdered sugar (sifted)
- 2 tablespoons sour cream
- 2 tablespoons mango purée (plus extra for swirling)
- 1 tablespoon lemon juice
Topping
- 1 cup heavy whipping cream
- 1 teaspoon cane sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- To make the crust: Add half the graham crackers, butter, cane sugar, and then the remaining half of graham crackers to a food processor. Doing so in this order helps prevent the butter from sticking to sides so it comes together faster and easier.
- Pulse on high until completely uniform, it also helps to shake up the food processor as it’s going!
- Transfer the crust to a 9-inch springform pan and press evenly. Bake for about 5 minutes or until lightly golden brown and dry. Allow to cool completely before making the filling.
- To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, then slowly increase the speed as the mixture starts to thicken until you are at full speed. Whisk until stiff peaks form.
- Transfer the whipped cream to a separate bowl and set aside. No need to wash your mixing bowl for this next step.
- Add in the cream cheese, powdered sugar, sour cream, mango purée, and lemon juice into the stand mixing bowl. Using the paddle attachment, mix on low until combined and then speed mixer up to high and whip until it’s smooth and creamy.
- Fold in the whipped cream into the cream cheese mixture with a spatula and stir to combine completely.
- Transfer half the cream cheese mixture to the crust and spread evenly. Drizzle a little bit more of mango purée on top and swirl it around. Add the remaining cream cheese mixture and spread evenly. Drizzle a little bit more mango purée on top and smooth it out.
- Transfer the cheesecake to the fridge and allow to chill for at least 4 hours or overnight.
- To make the topping: In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low, to avoid splattering, then slowly increase the speed as the mixture begins to thicken. Continue to whisk until stiff peaks form.
- Transfer the whipped cream to a piping bag with Ateco tip #827. Pipe dollops of whipped cream around the cheesecake.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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