This mango cheesecake is smooth, creamy, and full of bright tropical flavor. A buttery biscuit base supports a rich cream cheese filling, topped with a silky mango layer that adds just the right balance of sweetness and freshness. It’s an elegant dessert that feels special yet is completely achievable at home.

Why You’ll Love This Recipe

Perfect balance of creamy and fruity flavors
Smooth texture with a refreshing mango topping
Great make-ahead dessert for gatherings and celebrations
Simple ingredients with impressive results
No complicated techniques required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

200 g digestive biscuits or plain tea biscuits, finely crushed
100 g unsalted butter, melted

For the cheesecake filling

450 g cream cheese, softened
1 cup heavy whipping cream (240 ml), cold
3/4 cup powdered sugar (90 g)
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp powdered gelatin
3 tbsp warm water

For the mango layer

1 1/2 cups mango purée (about 2 ripe mangoes)
1/4 cup granulated sugar (50 g)
1 tbsp lemon juice
2 tsp powdered gelatin
3 tbsp warm water

Directions

Prepare the crust: Combine crushed biscuits and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes.
Bloom the gelatin for the filling: Sprinkle 2 tsp gelatin over 3 tbsp warm water. Let it sit for 5 minutes until spongy, then gently warm until fully dissolved. Set aside to cool slightly.
Make the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice. Mix until fully combined.
Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Add gelatin: Slowly pour the dissolved gelatin into the filling while mixing gently to avoid lumps.
Assemble: Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 2 hours, or until set.
Prepare the mango layer: Bloom 2 tsp gelatin in 3 tbsp warm water. Heat gently until dissolved. In a bowl, mix mango purée, sugar, and lemon juice, then stir in the gelatin.
Top the cheesecake: Pour the mango mixture gently over the set cheesecake layer. Refrigerate for at least 4 more hours, preferably overnight.
Serve: Remove from the springform pan, slice, and serve chilled.

Servings and timing

Servings: 10 slices

Timing

Prep time: 30 minutes
Chilling time: 6–8 hours
Total time: about 8 hours 30 minutes

Variations

Baked version: Bake the crust for 10 minutes at 180°C (350°F) for extra firmness before adding the filling.
Coconut twist: Replace 1/4 cup of the heavy cream with coconut cream for a tropical note.
Extra mango flavor: Swirl mango purée directly into the cheesecake filling before chilling.
Individual servings: Assemble in small glasses or jars for easy portioning.

Storage/Reheating

Refrigeration: Store covered in the refrigerator for up to 4 days.
Freezing: Freeze slices wrapped tightly for up to 1 month. Thaw overnight in the refrigerator.
Reheating: Not recommended. This dessert is best served cold.

FAQs

Can I use canned mango purée?

Yes, as long as it is unsweetened. Adjust the sugar to taste.

How do I know when the cheesecake is fully set?

The center should be firm but slightly jiggly when gently shaken.

Can I make this cheesecake without gelatin?

Gelatin is important for structure in a no-bake cheesecake. Without it, the cheesecake may not hold its shape well.

What biscuits work best for the crust?

Digestive biscuits or plain tea biscuits work best for a neutral, buttery base.

Can I use light cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor.

Why is my cheesecake filling lumpy?

This usually happens if the cream cheese is too cold. Always soften it to room temperature first.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, especially if your mangoes are very sweet.

How do I get clean slices?

Use a sharp knife dipped in warm water and wiped clean between cuts.

Can I add fruit pieces inside?

Small diced mango pieces can be folded into the filling, but too much may affect texture.

Is this cheesecake suitable for special occasions?

Absolutely. Its bright color and creamy layers make it ideal for celebrations and gatherings.

Conclusion

Mango cheesecake is a refreshing and elegant dessert that combines creamy richness with tropical sweetness. Whether you’re serving it for a special event or enjoying it as a weekend treat, this cheesecake is sure to impress with its smooth texture, vibrant flavor, and beautiful presentation.