Mango Cheesecake

Creamy, smooth mango cheesecake that is easy to make! This eggless, baked mango cheesecake is bursting with natural flavor and sweetness from mango.

It’s the perfect make-ahead dessert.  It only requires 20-25 minutes of active time and then it needs time to set in the fridge.

It can be enjoyed all year round, not just during mango season!

This recipe is:

• Eggless, Vegetarian, No Gelatin
• No water bath required
• Flexible recipe, adjust to your preference
• Perfect sweet for parties and holidays

If you are a fan of cheesecakes and Indian fusion recipes, you’ll want to check out Mango Shrikhand Cheesecake, Gulab Jamun Cheesecake, and Chikoo Cheesecake.

About This Mango Cheesecake

Active time: 25 minutes

Bake time: 50 minutes

Set time: 6-8 hours or overnight

Ever since I tested and tweaked a ton to make a baked Gulab Jamun Cheesecake I knew my next baked cheesecake had to be a mango one.  

While I have a few cheesecake recipes up, Mango Shrikhand Cheesecake and Chikoo Cheesecake, they are both no-bake. I do love no-bake cheesecakes, but there is no doubt a difference in texture to baked cheesecakes.

A baked eggless cheesecake took some time for me to develop! The creamy texture of cheesecake always keeps you wanting to come back for more.

This baked cheesecake is layered with mango flavor! A creamy mango cheesecake layer, topped with a tart, tangy mango puree, and finished with sweet, fresh mango pieces. 

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Graham Cracker Crust Ingredients

Graham crackers: While I used graham crackers feel free to substitute with Parle-G or Marie Biscuits.

Butter: Melted, salted butter is what provides bind to the crust and a delicious flavor.

If you only have unsalted butter, add a little salt and you’ll be fine.

Cheesecake Ingredients

Cream cheese: Make sure this is at room temperature!! Otherwise, you won’t get a smooth batter.

Sour cream: This provides the tang.  You can alternatively use full-fat Greek yogurt.

Lemon juice: This brightens up cheesecake, don’t skip it!

Whipped cream: The easiest option is to use whipped cream out of a can (seriously). You can use it to make dollops around the cake.

Canned mango purée: I always use canned mango pulp.  It provides the best, consistent flavor. 

Alphonso or Kesar mango varieties are what you will usually find.  I used ones by either the brands Deep or Swad.  They are sweetened. 

You can use your mango pulp freshly made.  However, ensure it is ripe and juicy.  Opt for varieties that are not fibrous, such as Champagne mangoes (also known as Ataulfo).

Note, if you opt to go the fresh mango pulp route, the taste of the cheesecake is dependent on the flavor of the mango you choose.

Fresh mangoes:  During the mango season, I like to top the cheesecake with fresh mango.  It adds a different texture and flavor.

Top your delicious dessert with fresh mango slices or chunks.

Preparation  

1. Springform pan: I used an 8 inch springform pan

Spray or grease the sides of the springform pan with butter or oil.  Place a cutout circle of parchment paper on the bottom of the springform pan.

• Oven

Preheat your oven to 325F (160C) for the perfect baking temperature.

Making the Graham Cracker Crust

a.Melt butter (20-second intervals in microwave safe bowl)

b.Place graham cracker cookies in a food processor and pulse to get fine crumbs.

Get your Graham Cracker crust ready by mixing graham cracker crumbs, sugar, and brown sugar. Stir everything thoroughly. Then, add melted butter and use a fork to blend the ingredients until well combined.

c.Take a 9″ Springform pan and pour the crumb mixture into it. Press the mixture firmly onto the bottom.  

d. Bake in the oven for 10 minutes.  Take out and let cool for a few minutes and then transfer to the fridge while you continue to make the batter.

Making The Cheesecake

1. In a stand mixer or a large bowl with a hand mixer, combine cream cheese until smooth and creamy. Be careful not to overbeat to avoid incorporating too much air.

Add sugar and continue stirring until creamy.

In a small bowl, mix cornstarch with two tablespoons of milk. Add a tablespoon if needed.  If you have a little patience it should mix just fine 😊

Incorporate sour cream, vanilla extract, lemon juice, cornstarch slurry, and salt, stirring until well mixed. If using a stand mixer, remember to scrape the sides and bottom of the bowl with a spatula occasionally to ensure even mixing.

Mix to combine until the cream cheese mixture is smooth.  A few lumps are ok.

Pour the cheesecake batter into the prepared springform pan.

Smooth the top layer of batter.

Place the springform pan with the mixture on a baking tray (cookie sheet) to prevent leaks.  Place cookie sheet with pan in the preheated oven to bake in the center rack of the oven.

Bake the cheesecake for 50-55 minutes.

You will notice the cake slightly puffs up once baked. There is a very little bit of jiggle when done. The edges should slightly puff up and may turn a light golden brown, while the center should be springy to the touch but still jiggly like Jello. Avoid over-baking to maintain a desirable texture.

Prop the oven door slightly open with a rolling pin for an hour.

Take out of the oven and run a flat, thin knife around the edges of the cheesecake, inside of the pan. 

This will help release the crust from the cheesecake pan later. Afterward, gently loosen the crust from the inside of the springform pan using a knife (this helps prevent cracks as the cheesecake cools and shrinks). Keep the ring of the springform pan intact.

Running a knife along the edges and cooling the cheesecake gradually helps to prevent cracks.

Place on the countertop to continue to cool for at least 4-5 hours until it reaches room temperature. 

Once at room temperature transfer to the fridge for 8 hours/overnight in the fridge. Cover it loosely with aluminum foil.

Once set, release the chilled cheesecake from the pan, slice, and serve. See section on topping it below.

Pro Tips:

Use room temperature ingredients.

Let it come to room temperature in the oven – crack it open by putting a velan (rolling pin) or towel. This helps prevent cracks.

After about 15 minutes of it done being baking, take it out of the oven.  Use a flat, thin knife to run around the inside edge of the springform pan.  This will help release the crust from the edge and prevent cracking later.

Topping The Cheesecake

 The top of the cheesecake has fresh mango puree, mango pieces, whipped cream, and pistachios.

I think sprinkling some mini white chocolate chips would be a delicious addition.

 Used heavy whipping cream to whip up your own whipped cream or make your life easy and use some from a can 😉

Mango is known as the king of fruits in India and it’s my favorite fruit. So, I have a ton of mango recipes up from Mango Cake, Eggless Mango Cookies, and Easy to No Churn Mango Ice Cream.

Storing

 Store it in the fridge for 3-4 days.

Have you tried this baked mango cheesecake recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!