Close this search box.

Mango cheesecake

Crisp cookie base, creamy cheesecake filling with hints of mango, topped with a set mango purée and more chopped mangoes and mint leaves!


  • Cream cheese – 200g
  • Cream – 170 gm
  • Sugar – Half a cup
  • Mango puree – ¾ of a cup
  • Gelatine – 1 Tbsp
  • Hot Water – ¼ cup
  • Graham cracker crumbs – 1.5 to 2 cups (Depending on how thick you want the base to be)
  • Unsalted butter, melted – 75 gm (about ⅓ of a cup)


  1. Whiz the graham crackers in a food processor.
  2. Add melted butter and whiz again until the mixture comes together.
  3. Press into the bottom of an springform pan that is lined with aluminium foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.
  4. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use an electric mixer.
  5. Add the gelatine or to the hot water and stir till it completely dissolves.
  6. Add the mango puree and stir well.
  7. Keep half of this mixture aside and add the rest to the cream cheese mixture and stir to combine.
  8. Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 mins depending on how much time you have
  9. Pour the mango mixture as the third layer. Do this gently so that the layers don’t combine. If you use a springform pan, the top layer will be much thinner, as it should be.
  10. Refrigerate overnight and serve chilled.

share this recipe

Want more GOODIEs?
Sign up to my newsletter