prep time: 30 min | bake time: 30 min | rest time: 2-3 hrs
If cheesecakes are your thing – you need to try this one! It’s eggless and baked to perfection. Imagine juicy and delicious mango that’s been pureed and mixed with cream cheese and topped with whipped cream! This eggless cheesecake recipe is vegan-friendly and super easy to make. You don’t have to be a baking professional to make cakes that are exceptionally beautiful and delicious. You don’t have to be a mango lover to enjoy this cheesecake – the sweetness is just enough and the ingredients are perfectly balanced so that everyone can enjoy! Topped with light whipped cream and garnished with fresh mango cubes, this cheesecake is not only refreshing but also a showstopper for special occasions. Whether you’re a seasoned baker or just starting out, this easy mango cheesecake recipe is designed to impress!
Pureeing your mango is as easy as counting to three! You just need a handful of ingredients and a blender. If you are not making the puree yourself you can skip this step and grab canned mango purée. A few places to check for it would be an Indian grocery store, ethnic markets, or online. Often pureed mango has added sugar so be mindful as it may alter the sweetness of your cheesecake but it is fine to use.
For a mango cheesecake, choose mangoes with a sweet, rich flavor and smooth texture. Here are the best options:
Making this baked mango cheesecake is a breeze when you follow these simple steps. I’ve provided a bunch of helpful tips to ensure your cheesecake turns out beautifully!
To start, mix your graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crust into an 8-inch springform pan, creating an even layer at the base. Bake it for 10 minutes to set the crust, then let it cool while you prepare the filling.
For the filling, combine room-temperature cream cheese, yogurt, whipping cream, mango puree, sugar, vanilla, flour, and cornstarch in a bowl. Use a food processor or handheld electric whisk to ensure a smooth, lump-free mixture.
Preheating an oven for baking a cheesecake is important to ensure that it is even baking and has the right texture. Depending on the type of oven you have, here’s how you can preheat for each:
These temperature settings ensure a slow, gentle bake for cheesecakes, preventing cracks and ensuring a smooth texture.
Pour the cream cheese mixture into the cooled crust. At this point you have two options for baking – either go with a water bath or a steam tray. Here are the instructions for both options. I opted to use the water bath method but the choice is yours.
Place the wrapped springform pan into a larger roasting pan or baking tray. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Place the setup in the oven and bake. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Let the cheesecake cool in the water bath to avoid sudden temperature changes that could cause cracking.
Place a large, oven-safe baking dish or roasting pan on the lower rack of your oven. This will be your steam tray. Fill the steam tray with hot water, making sure it’s deep enough to create steam. Place the cheesecake pan on a middle rack in the oven above the steam tray. Once the cheesecake is baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracking due to sudden temperature changes.
Whether you use the steam tray or water bath method you will want to bake the cheesecake for 25-30 minutes until the edges are set but the center still has a slight jiggle. Once done, turn off the oven and leave the cheesecake inside with the door open for an hour, then cool it completely before refrigerating for at least 5-6 hours. Once completely set and cooled it’s time to decorate your cheesecake however your heart desires! I used whipped cream and a few mango cubes on mine!
Yes, and it’s super easy! All you need to do is use dairy-free ingredients for the cream cheese, yogurt, and whipping cream. The rest of the ingredients remain the same, making it a simple swap without compromising flavor or texture. Ensure any other ingredients such as sweeteners and crackers are vegan-friendly.
Yes, canned mango puree can be used – opt for one that does not have added sugar if possible.
Yes, mango cheesecake can be made up to 2 days in advance and well it’s best to bake it at least one day ahead of when you anticipate enjoying it as it requires quite a few hours to set. Keep it covered in the refrigerator to maintain freshness. It often tastes better after a day or two as the flavors have more time to meld.
To avoid cracks, bake the cheesecake in a water bath or use a steam tray to ensure even cooking and moisture. Also, avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly ajar.
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
Yes, you can freeze mango cheesecake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
If the cheesecake sticks to the pan, run a thin knife around the edges to loosen it. If you use a springform pan, gently release the sides. If using a different pan, carefully invert it onto a plate or use a warm damp cloth around the outside of the pan to loosen it.
Yes, you can top your mango cheesecake with fresh mango slices, whipped cream, or a mango glaze for added flavor and decoration.
Store leftover cheesecake in an airtight container in the refrigerator. It should be eaten within 4-5 days for the best quality.
If you love this mango cheesecake recipe make sure you leave a review below and try these other cheesecakes!
