Description
A tropical twist on a classic favorite, this Mango Cheesecake Delight features a buttery graham cracker crust, a creamy cheesecake filling, and a vibrant mango topping. The perfect dessert to impress guests or satisfy your own sweet cravings!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- 2 ripe mangoes, peeled and diced (or mango puree)
- 2 tablespoons sugar (or honey)
- 1 tablespoon lime juice
- Optional: Fresh mint leaves or extra mango slices for garnish
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan. Bake for 8-10 minutes and set aside to cool.
- Beat cream cheese and sugar until smooth. Add vanilla and lemon juice. Whip heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake mixture into the cooled crust and refrigerate for at least 4 hours or overnight.
- For the topping, cook diced mangoes with sugar and lime juice for 5-7 minutes. Puree until smooth. Let cool, then spread over the cheesecake.
- Garnish with fresh mint or extra mango slices before serving.
Notes
- For a more tropical flavor, add shredded coconut to the crust.
- Refrigerate leftovers for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for crust)
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical, American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg