Mango Cheesecake by Rice N Dine

Mango Cheesecake

Mangoes. I can’t even begin to say it without smiling at the thought of this gorgeous yellow beauty, that tastes so sweet and is bursting with tropical freshness. I know not a soul who doesn’t like mangoes. And if ever there is one, he/she haven’t tried the sweet mangoes here in the Philippines.

Anyway, since I have just confessed my love for mangoes, it’s just natural that we’ll create a mango equivalent for our No-Bake Blueberry Cheesecake. The recipe stays easy and is almost similar, we just used a round spring-form pan this time instead of our rectangular one but the amount of ingredients is still the same. I also adjusted the serving size in relation to our cheesecake appetite. I know we’ve told you about how we already bought an oven in our Chocolate Cupcake post but from time to time, making a no-bake something is so easy that you just can’t say no to it.


So without further mango-worshipping session, let’s get down to the recipe! I hope you’ll love our Mango Cheesecake as much as you love our Blueberry one. Enjoy! 🙂

Mango Cheesecake

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 1 1/4 cups Graham Crackers, crushed
  • 1/3 cup Butter, melted
  • 2 tbsp Confectioner’s Sugar
  • 225 g Cream Cheese, softened
  • 1/4 cup Sugar
  • 1 cup Whipping Cream
  • 1 cup Mangoes, sliced or diced
  • 1 tsp Vanilla Extract


  1. For the crust, mix graham crackers crumbs, confectioner’s sugar, butter and vanilla extract until the mixture becomes sandy. Press this mixture on an 8″ round spring form pan.
  2. For the filling, beat the cream cheese and sugar until light and well-blended.
  3. In a separate bowl, whip cream until stiff and fold this into the cream cheese mixture.
  4. Pour onto crumb-lined pan.
  5. For the toppings, mix 1/2 cup mangoes with 1/4 cup water to create a puree. Pour this into the cheesecake fillings.
  6. Top with the remaining mangoes and refrigerate for 6-8 hours.
  7. Serve and enjoy!



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