Tropical Mango Cheesecake

Recipe Collection: Dessert

Tropical Mango Cheesecake Bliss brings the refreshing taste of a Caribbean-inspired dessert to your table, combining a smooth filling with a vibrant mango topping. This vegetarian recipe is perfect for those seeking a sweet treat without dairy or eggs. The luscious flavors of ripe mangoes and a ready-made graham cracker crust make it an effortless addition to any gathering.

Ideal for summer parties or family gatherings, this cheesecake pairs beautifully with fresh fruit or a scoop of sorbet. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Start your culinary journey today and create this tropical masterpiece!

Overview

This Tropical Mango Cheesecake Delight is a Caribbean twist on the classic cheesecake. With a creamy filling and a luscious mango topping, this dessert is both refreshing and indulgent. The use of a ready-made graham cracker crust makes preparation quick and easy, perfect for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

Caribbean

Serving Size: 8

Cooking Time: 35 minutes

Ingredients

• 2 8 Ounces (oz) packages cream cheese
• 0.75 Cups white sugar
• 2 Large eggs
• 2 Teaspoons (tsp) vanilla extract
• 1 Whole graham cracker crust
• 1 Cup mango nectar, divided
• 0.33 Cups white sugar
• 2 Tablespoons (tbsp) cornstarch
• 2 Cups ripe mangoes, peeled

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix 0.75 cups of sugar with the softened cream cheese. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the mixture into the graham cracker crust and smooth the top.
3. Bake in the preheated oven until the edges are puffed but the center still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, approximately 3 hours.
4. While the cheesecake is baking, combine 1 cup of mango nectar and 0.33 cups of sugar in a saucepan. Bring to a boil over medium-high heat to dissolve the sugar.
5. Dissolve the cornstarch in the remaining 0.25 cup of mango nectar and stir into the boiling mixture until thickened and clear, about 30 seconds.
6. Place the diced mango into a heatproof bowl and toss with the thickened sauce. Allow to cool to room temperature.
7. Once the cheesecake is chilled, pour the mango topping over it. Serve cold and enjoy your Tropical Mango Cheesecake Delight!

Enjoy your homemade Tropical Mango Cheesecake Bliss!