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  • Writer's pictureV Blackmoore

Tropical Mango Cheesecake

Updated: Aug 7, 2021

July 30 is National Cheesecake Day and in order to help you celebrate, here's my simply divine Tropical Mango Cheesecake Recipe! A slice of cheesecake can be pretty pricey but they're so easy to make that it's worth making a whole cake yourself.

Cheesecake is my all time favorite dessert, particularly cheesecakes topped with fruit. Since I'm West Indian, I'm partial to tropical fruits. My Mango Cheesecake recipe is amazing! I'm tooting my own horn because it is THAT GOOD! It's the perfect dessert for me. It's not too sweet, it's creamy and rich and brings out emotions in me that... err ok back on topic... 😊

I'm sharing this with you because I know you're going to make... right? Right!

Try it out and tag @cookingwithval with your pics on instagram.


1 cups graham cracker crumbs

1 tbsp sugar

6 tbsp butter, melted

4 (8oz) packs of cream cheese

1 1/4 cup granulated sugar

2 tsp vanilla extract

1 cup plain greek yogurt

2 cups puréed mangoes

5 eggs 4 tsp cold water 1/2 tsp unflavored gelatin 4 tbsp granulated sugar 1 tsp lemon juice *preheat oven to 350ºF * butter 9" springform baking pan Preparation For Crust

  1. Combine graham crackers crumbs, sugar and butter in a bowl

  2. Pour into your prepared cake pan and spread. Press into bottom of baking pan forming an even layer

  3. Bake at 350º for 8 minutes, remove from oven and set aside.

For Cake Batter:

  1. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla with an electric mixer. Mix on medium speed until until fluffy.

  2. Pour in yogurt, mix well.

  3. Pour in 1 cup of mango purée and continue mixing

  4. Beat in eggs 1 at a time until completely incorporated and mixture is silky

  5. Pour batter into pan with prepared crust and bake at 350º for 10 minutes then lower to 325º for 50 minutes.

Cool in pan for 1 hour then chill in the refrigerator

For Glaze:

  1. Sprinkle unflavored gelatin over the cold water and let sit for 10 minutes to soften.

  2. Combine 1 cup puréed mango with sugar in a small saucepan

  3. Heat until bubbling, then stir in softened gelatin.

  4. Boil for 2 more minutes or until gelatin is dissolved

  5. Remove from heat and let cool

  6. Pour the glaze over the cheesecake. Spread and smooth with a flat shaped spatula

  7. Cover and place in refrigerator and allow to chill for 4 to 6 hours, or overnight.

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