Tropical Mango Cheesecake
A creamy and dreamy cheesecake infused with the refreshing sweetness of ripe mangoes, perfect for any occasion.
Ingredients
For the cheesecake
- 16 oz cream cheese, room temperature for that rich and creamy texture
- 3/4 cup white sugar, divided to enhance the sweetness
- 2 large eggs for binding the cheesecake together
- 2 tsp vanilla extract to add warmth and depth
- 1 ready-made graham cracker crust for a deliciously crunchy base
- 1 cup mango nectar, divided bringing tropical vibes into the dessert
For the topping
- 2 tbsp cornstarch to help the topping thicken
- 2 cups fresh ripe mango, diced adding a fresh pop of flavor
- 1/3 cup white sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese until fluffy.
- Gradually add ¾ cup of sugar, eggs, and vanilla, mixing until smooth.
- Blend in ½ cup of mango nectar.
- Pour the mixture into the graham cracker crust.
Baking
- Bake for 45-50 minutes until the center jiggles slightly.
Topping
- Meanwhile, combine remaining mango nectar, ⅓ cup sugar, and cornstarch in a saucepan, cooking until it thickens.
- Fold in diced mango.
- Spread the topping over the cooled cheesecake.
Chilling
- Refrigerate for at least 4 hours, preferably overnight.
Notes
For a more intense mango flavor, use fresh mango puree instead of mango nectar in the filling. A sprinkle of shredded coconut on top can add a delightful crunch. Try adding a hint of lime zest for extra zing!