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Easy Mango Cheesecake

Last Updated: Jan, 30, 2026 by Mimi Council | This post may contain affiliate links.

This Easy Mango Cheesecake combines my favorite Homemade Graham Cracker Crust with a simple no bake mango cheesecake filling with homemade organic whipped cream on top. This creamy, dreamy summer dessert is quick and easy with minimal oven time!

If you’re looking for more summer recipes, try some of my other favorites like Eggless Snickers Cheesecake, Healthy Homemade Cherry Frozen Yogurt, Olive Oil Brownie Ice Cream Sandwiches or Apricot Cheesecake Tart.

easy mango cheesecake cut into slices on a white marble serving board on a marble table with fresh flowers.

A Quick Look At The Recipe

Recipe Name: Easy Mango Cheesecake
Ready In: 4 hours 25 minutes
Makes: 9-inch cake
Main Ingredients: graham crackers, salted butter, cream cheese, mango puree
Flavor Profile: sweet and tangy with buttery notes
Dietary Info: eggless
Difficulty: Medium
Why You’ll Love It: ultimate summer dessert

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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.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips for Easy Mango Cheesecake
How to Make Easy Mango Cheesecake
Recipe FAQ’s
More Cheesecake Recipes
Easy Mango Cheesecake
The Bake Shop

Ingredients

Graham Crackers: I use Annie’s Organic Honey Graham Crackers as they are the best tasting organic option, in my opinion.
Butter: You'll need organic butter for the graham cracker crust, I use salted, but you can use unsalted if you prefer. Just add a pinch of salt.
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.
Powdered Sugar: Be sure to sift your powdered sugar to remove clumps.
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, either works!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips for Easy Mango Cheesecake

Always weigh ingredients for the best results.
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, check out 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!
If you don't have mango puree, you can use another fruit puree. Or, you can also use a jam like Small Batch Organic Apricot Jam Without Pectin, Organic Strawberry Jam With Fresh or Frozen Berries, or Homemade Blueberry Preserves (No Pectin).
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.
Try this with a chocolate crust and use my recipe How to Make Chocolate Graham Cracker Crust from Scratch!

How to Make Easy Mango Cheesecake

graham crackers in a food processor on a white marble counter.

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.

graham cracker crust in a food processor on a white marble counter.

Pulse on high until completely uniform, it also helps to shake up the food processor as it’s going!

graham cracker crust in a springform pan on a white marble counter.

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.

homemade whipped cream in a glass mixing bowl on a white marble counter.

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.

whipped cream in a glass mixing bowl on a white marble counter.

Transfer the whipped cream to a separate bowl and set aside. No need to wash your mixing bowl for this next step.

ingredients for mango cheesecake in a glass mixing bowl on a white marble counter.

Add in the cream cheese, powdered sugar, sour cream, mango purée, and lemon juice into the stand mixing bowl.

mango cheesecake filling in a glass mixing bowl on a white marble counter.

Using the paddle attachment, mix on low until combined and then speed mixer up to high and whip until it’s smooth and creamy.

whipped cream being mixed into mango cheesecake filling in a glass mixing bowl on a white marble counter.

Fold in the whipped cream into the cream cheese mixture with a spatula and stir to combine completely.

mango cheesecake with mango puree being swirled into it in a springform pan on a white marble counter.

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.

easy mango cheesecake with whipped cream dollops around the edges on a white marble counter.

Transfer the whipped cream to a piping bag with Ateco tip #827. Pipe dollops of whipped cream around the cheesecake.

easy mango cheesecake cut into slices on a white marble serving board on a marble table with fresh flowers and lemons.

Recipe FAQ’s

What if I don’t have mango purée?

You can use another fruit purée for a different flavor cheesecake! You could also use a jam like strawberry, blueberry, or raspberry jam.

How do you store cheesecake?

Be sure to store in an airtight container in the fridge. This needs to be kept airtight so it doesn’t dry out.

slice mango cheesecake on a plate on a white marble table with fresh lemons and flowers.

More Cheesecake Recipes

Eggless Snickers Cheesecake

Apricot Cheesecake Tart

Mini Blueberry Cheesecakes for Dogs

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