Go Back
–+ servings
Baked mango cheesecake with mango puree, chopped fresh mangoes, and whipped cream topping.
Print Recipe
5 from 1 vote

Mango Cheesecake (Eggless)

Creamy, smooth baked mango cheesecake with no water bath! Oh, it’s eggless too! A tropical delight you can enjoy year-round.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: baked mango cheesecake, eggless mango cheesecake
Servings: 12 slices
Calories: 469kcal
Author: Shilpa Joshi

Equipment

  • 9 " springform pan
  • mixing bowls
  • stand mixer or handheld electric mixer

Ingredients

Graham Cracker Crust

  • 12 sheets graham crackers 190g
  • 5 tbsp butter melted
  • 3 tbsp sugar

Cheesecake

  • 32 oz cream cheese brick style, 4 blocks
  • 1 cup sugar
  • ⅔ cup sour cream, full fat or Greek yogurt
  • 1⅓ cup mango puree for batter
  • 4 tbsp cornstarch
  • 2 tbsp milk to make cornstarch slurry, add additional tbsp if needed
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Toppings

  • fresh mango chunks, mango puree for topping - about 1/2 cup puree, about 1 cup fresh mango chunks (adjust to your preference)
  • 1 tbsp pistachios chopped - optional for topping
  • whipped cream optional for topping

Instructions

Graham Cracker Crust

  • Melt butter (20-second intervals in microwave safe bowl)
  • Place graham cracker cookies in a food processor and pulse to get fine crumbs. Add in sugar and melted butter.
    Graham cracker crumble in a food processor jar.
  • Take a 9" Springform pan and pour the crumb mixture into it. Press the mixture firmly onto the bottom.  
    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.
    Graham cracker crust in a springform pan.

Cheesecake

  • Ina 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 :)
  • Make batter: In a stand mixer or a large bowl with a hand mixer, combine cream cheese until smooth and creamy. Be careful not to over beat to avoid incorporating too much air.
    Cream cheese and sugar in a mixer bowl.
  • Add sugar and continue stirring until creamy. Incorporate sour cream,vanilla extract, lemon juice, mango puree, cornstarch slurry, and salt, stirring until well mixed. Scrape down sides of the bowl. A few lumps are ok.
    Mango cheesecake batter in a mixing bowl.
  • Pour the cheesecake batter into the prepared springform pan. Smooth over the top.
    Mango cheesecake batter in a springform pan.
  • Baking: Place the springform pan with the mixture on a baking tray (cookie sheet) to prevent leaks.
    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
    Baked mango cheesecake.
  • Cooling and setting the cake: 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. 
    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.
  • Topping and serving: Top with mango puree, fresh mango pieces, whipped cream, and pistachios. Release from pan, cut, and serve.
    Eggless mango cheesecake with fresh whipped cream, mangoes and mango puree topping.

Nutrition

Calories: 469kcal | Carbohydrates: 43g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 363mg | Potassium: 161mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1473IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 0.2mg