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Tropical mango cheesecake topped with fresh mango cubes and glossy mango glaze on a graham cracker crust

Best Tropical Mango Cheesecake

Emily Wilson
This Best Tropical Mango Cheesecake is rich, smooth, and bursting with fresh mango flavor. A buttery graham cracker crust supports a creamy mango infused filling, finished with a glossy mango glaze for a stunning presentation. Perfect for summer gatherings, holidays, or anytime you want a bright fruit dessert that feels both indulgent and refreshing.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • 9 inch springform pan
  • Large roasting pan
  • Electric mixer
  • Mixing bowls
  • Blender or Food Processor
  • Rubber spatula

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Mango Cheesecake Filling

  • 24 ounces cream cheese, softened full fat
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh mango puree thick and smooth
  • 2 tablespoons cornstarch

Mango Glaze

  • 1 cup mango puree
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease and line a 9 inch springform pan. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the pan and bake for 8 to 10 minutes. Cool completely.
  • 2. Beat softened cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs one at a time, mixing gently after each addition.
  • 3. Stir in thick mango puree and cornstarch just until combined. Pour batter over cooled crust and smooth the top.
  • 4. Wrap the bottom of the pan in foil and place in a roasting pan. Pour hot water halfway up the sides. Bake for 55 to 60 minutes until edges are set and center slightly jiggles.
  • 5. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. Remove and cool to room temperature, then refrigerate at least 6 hours or overnight.
  • 6. For the mango glaze, heat mango puree, sugar, and lemon juice in a saucepan. Stir in cornstarch slurry and cook 2 to 3 minutes until slightly thickened. Cool to room temperature.
  • 7. Spread cooled mango glaze evenly over chilled cheesecake. Refrigerate 30 minutes before slicing. Use a hot knife for clean slices.

Notes

Use thick mango puree for the creamiest texture. If puree is watery, simmer gently to reduce before using. Always use room temperature ingredients and avoid overmixing after adding eggs to prevent cracks. For best results, chill overnight before serving.
Nutrition Facts:
  • Calories: 380 kcal
  • Carbohydrates: 34 g
  • Protein: 6 g
  • Total Fat: 23 g
  • Saturated Fat: 14 g
  • Cholesterol: 110 mg
  • Sodium: 320 mg
  • Potassium: 210 mg
  • Fiber: 1 g
  • Sugar: 25 g
  • Vitamin A: 900 IU
  • Vitamin C: 18 mg
  • Calcium: 120 mg
  • Iron: 1 mg