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Simple Mango Cheesecake

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Tropical, creamy, and irresistibly smooth—this Simple Mango Cheesecake brings sunshine to your dessert plate with every slice.

Lush mango puree swirled into a velvety cheesecake filling creates a bright, fruity flavor that’s both refreshing and indulgent.

Whether served chilled on a warm day or as a vibrant finale to any meal, this no-fuss treat is pure mango magic.

this recipe ⇨

Ingredients You’ll Need

For the Crust:

  • 1 ½ cups digestive biscuits crushed into crumbles 
  • 1/3 cup melted unsalted butter

For the Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups mango puree
  • 1 tablespoon lemon juice
  • 1 ½ cups whipped cream

For the Topping:

  • 1 cup diced mango
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
McVitie's Digestive Biscuits 360g
McVitie’s Digestive Biscuits 360g
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How to Make Mango Cheesecake

For the Crust:

  1. In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.
  2. Press the mixture into the base of a springform pan to create an even crust.
  3. Place it in the refrigerator to set while preparing the filling.

For the Filling:

  1. In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth.
  2. Add the powdered sugar and vanilla extract, beating until well combined.
  3. Mix in mango puree and lemon juice until the mixture is smooth.
  4. Gently fold in the whipped cream until the filling is light and airy.
  5. Pour the filling over the crust, spreading it evenly.
  6. Refrigerate for at least 4 hours or until set.

For the Topping:

  1. In a saucepan, combine the diced mango, sugar, and lemon juice.
  2. Cook over medium heat until the mango is softened, and the sugar is dissolved.
  3. Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
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Simple Mango Cheesecake

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This tropical no-bake mango cheesecake is light, creamy, and bursting with fresh mango flavor. With a buttery biscuit crust, smooth mango-infused cream cheese filling, and juicy mango topping, it’s a dreamy dessert perfect for warm weather and summer gatherings.

  • Total Time: 40 minutes
  • Yield: 12–14 servings

Ingredients

Scale
For the Crust:
  • 1 ½ cups digestive biscuits crushed into crumbles
  • 1/3 cup melted unsalted butter
For the Filling:
  • 24 oz (680g) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups mango puree
  • 1 tablespoon lemon juice
  • 1 ½ cups whipped cream
For the Topping:
  • 1 cup diced mango
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

For the Crust:
  1. In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.
  2. Press the mixture into the base of a springform pan to create an even crust.
  3. Place it in the refrigerator to set while preparing the filling.
For the Filling:
  1. In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth.
  2. Add the powdered sugar and vanilla extract, beating until well combined.
  3. Mix in mango puree and lemon juice until the mixture is smooth.
  4. Gently fold in the whipped cream until the filling is light and airy.
  5. Pour the filling over the crust, spreading it evenly.
  6. Refrigerate for at least 4 hours or until set.
For the Topping:
  1. In a saucepan, combine the diced mango, sugar, and lemon juice.
  2. Cook over medium heat until the mango is softened, and the sugar is dissolved.
  3. Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
  • Author: Jordan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

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