Mango Cheesecake

Instructions

1. Preheat the oven to 350°F (175°C). In a medium bowl, mix crushed vanilla cookies with melted butter until combined. Press mixture into the base of a 9-inch cheesecake pan and bake for 10 minutes. Let cool completely.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and soft. Add sugar, flour, eggs, mango puree, vanilla extract, and a pinch of salt. Mix until the batter is homogeneous and creamy.
3. Pour the cream cheese mixture over the cooled cookie crust, spreading evenly. Bake 50–60 minutes or until the center is set but slightly wobbly. Remove from oven and let cool 15 minutes at room temperature.
4. Prepare the mango topping: in a medium bowl, combine mango puree, sugar, and lemon juice. Sprinkle the tasteless jelly over the mixture and let sit for 5 minutes. Heat in the microwave 20–30 seconds until the jelly fully dissolves.
5. Pour the mango topping evenly over the slightly cooled cheesecake. Spread gently to cover the surface. Refrigerate for at least 4 hours, or until fully chilled and firm.
6. Slice the cheesecake into portions and serve cold. Garnish with fresh mango slices or mint if desired.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 50–60 minutes
• Total Time: 5 hours (including chilling)
• Servings: 8–10
• Difficulty: Medium

Variations & Substitutions

• Substitute mango puree with passion fruit or peach puree for a different tropical twist.
• For a gluten-free crust, use almond flour or gluten-free cookies.
• Add a layer of whipped cream between filling and topping for extra richness.
• For extra mango flavor, fold 2 tablespoons of mango puree into the cream cheese filling.

Serving Suggestions