Mango cheesecake

And another mango recipe: today a mango cheesecake. It is an adaptation of my mom’s cheesecake, which, for the record, it is not your typical NYC cheesecake.

mango cheesecake from above

The first time I was playing around with the recipe, it was a disaster. I did not bake the cookie base, instead I put it in the freezer, and when I baked the cheesecake the butter started to melt, dripped and burnt in the oven. The house smelled terribly, not to mention how my oven looked like at the end (thank God for the self-clean function!). After a few changes I got this nice mango cheesecake I’m bringing today.

view from above of a mango cheesecake with a slice on a separate plate

The Graham cookie and butter base is first baked, and I added cornstarch to the cheesecake filling, like my mom’s original recipe calls for, to give it a bit more consistency. It is not a very sweet cake, exactly how I like it, but if you are someone who likes cakes on the sweet side, feel free to add some more sugar. I finally topped the cake with some mango gelatin (just mango puree with unflavored gelatin) but it can be totally omitted if you’re short on time or you’d rather not do it.

view from the side of a mango cheesecake with a cut out slice

In summary, a nice delicate not too sweet mango cheesecake easy to make if you feel like having a break from your regular cheesecake.

detail of a slice of mango cheesecake from the side
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mango cheesecake from above with one piece cut out

Mango cheesecake

  • Author: Carla
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Diet: Vegetarian


A nice and delicate not too sweet mango cheesecake perfect for any occasion. 



For the base:

  • 4 oz (120 gr) Graham crackers
  • 3.5 tbsp (50 gr) melted butter

For the filling:

  • 10 oz (300 gr) cream cheese
  • 1 cup (300 gr) mango pure
  • 3 eggs
  • 3 tbsp cornstarch
  • 3 tbsp sugar

For the gelatin:

  • 7 tbsp water
  • 1 cup mango pure
  • 2 tbsp unflavored gelatin


  1. Preheat the oven to 350°F
  2. Prepare the base: in a sealed plastic bag crush the Graham crackers with a rolling pin until they are almost powder. Transfer to a bowl and add the melted butter. Mix well.
  3. Transfer into a round mold and firmly press down to get an even cookie layer base. 
  4. Bake for 10 min.
  5. In the meantime, prepare the filling: in a large mixing bowl mix together all the ingredients for the filling (cream cheese, mango pure, eggs, cornstarch and sugar). 
  6. Pour the filling over the baked base. 
  7. Bake for 50 min.
  8. Remove from the oven and let cool completely.
  9. Once the cheesecake is cooled, prepare the gelatin:
    1. Put 2 tbsp of cold water in a small bowl and sprinkle 2 tbsp of gelatin over it. Let rest for a couple of minutes.
    2. Heat the remaining 5 tbsp of water and add them to the bowl. 
    3. Mix the gelatin well until is all dissolved.  
    4. Mix the gelatin with the mango pure and pour over the cheesecake.
  10. Refrigerate the mango cheesecake for at least 2 hours so the gelatin sets. 
  11. Enjoy!




  • This is not a very sweet cheesecake, so if you like your cakes on the sweet side, feel free to add some more sugar to the filling. You can also add a couple of tbsp to the gelatin if you like.

Keywords: mango cheesecake

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