This Mango Cheesecake is rich and creamy, with a burst of sweet mango flavor in every bite. Made with a buttery gluten-free graham cracker crust and topped with homemade mango curd, it’s a delicious tropical treat for any special occasion!

Jump to:

• ❤️ Why You'll Love This Mango Cheesecake Recipe
• 🛒 Ingredients for Mango Cheesecake
• 🔪 How to Make Gluten-Free Mango Cheesecake
• 💡 Tips for Making the Best Cheesecake
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• Do I Need to Use a Water Bath for this Cheesecake?
• How Can I Tell When the Cheesecake is Done Baking?
• Why Do I Need to Cool the Cheesecake in the Oven After Baking?
• Can I Use Frozen Mangoes for the Curd?
• Why Does My Cheesecake Have a Dense Texture?
• Can I Make This Cheesecake Without a Crust?
• 🍽️ More Mango Recipes

❤️ Why You'll Love This Mango Cheesecake Recipe

• Rich creamy texture
• Sweet mango flavor
• Gluten-free graham cracker crust
• Topped with homemade Mango Curd
• Perfect for special occasions

This Mango Cheesecake perfectly balances creamy richness with the sweet, tropical flavor of mango. The velvety filling rests on a buttery gluten-free graham cracker crust, adding a wonderful contrast of flavors and textures. The highlight, though, is a gorgeous homemade mango curd topping that adds a bright, tangy finishing touch.

Whether you’re celebrating a special occasion or simply craving a little something indulgent, this cheesecake is sure to hit the spot. Its vibrant tropical flavors and gorgeous presentation make it a very impressive dessert, yet it’s surprisingly easy to prepare. Serve it as is or with a dollop of whipped cream for an extra touch.

This cheesecake recipe is a healthier version than many versions because it uses a sugar substitute. It's just as delicious and no one would ever know the difference. For other tasty options, you may want to check out this Keto Cheesecake with Strawberry Sauce or my White Chocolate and Raspberry Cheesecake.

🛒 Ingredients for Mango Cheesecake

• Cream cheese
• Sour cream
• Mango Curd
• Gluten-free graham cracker crumbs
• Eggs
• Butter
• Allulose
• Vanilla extract

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 9" Springform pan
• Mixing bowl
• Hand mixer
• Roasting pan

🔪 How to Make Gluten-Free Mango Cheesecake

Preheat oven to 325°F.

To Make the Crust

Add the graham cracker crumbs, allulose and melted butter to a mixing bowl.

Mix to combine, then pour into a 9” nonstick springform pan that’s lined with parchment paper on the bottom.

Using a spoon or cup, press out the crumbs over the bottom and halfway up the sides of the pan.

Bake for 10 minutes, then set aside.  Once cool enough to handle, wrap 2 pieces of aluminum foil covering the bottom and set inside a large baking pan.  Boil a few cups of water that will be used to cook the cheesecake in a water bath.

To Make the Cheesecake Filling

Add the cream cheese and sour cream to the bowl of a stand mixer fitted with a paddle attachment or large mixing bowl. Whip until combined and fluffy.

Pour in ½ cup of Mango Curd, vanilla extract and allulose. Continue mixing until combined.

Add in the eggs, one at a time. Mix just until combined, but don’t over mix.

Pour the filling over the graham cracker crust.  Smooth the top using a spatula, then pour the hot water up the sides of the pan, about halfway up the springform pan.

Bake for 1 hour and 15 minutes or until it still has a jiggle in the center.

Turn the oven off, crack the door open and leave the cheesecake in the oven for 1 hour. Remove from the oven and allow the cheesecake to cool for 30 minutes, then cover and chill in the fridge for at least 4-6 hours or overnight.

When you’re ready to serve, pour the remaining ½ cup Mango Curd over the top and spread in an even layer. 

You can also pipe on some whip cream or just serve as is.

💡 Tips for Making the Best Cheesecake

• Full fat cream cheese: When you’re making a no-bake cheesecake, you must use full-fat cream cheese. Low fat cream cheese will not firm up enough to give the dessert a firm cheesecake texture.

• Room temp cream cheese: To create a smooth, clump free filling, make sure you use room temperature cream cheese.

• Don’t overmix the filling: Once the filling is nice and smooth, stop mixing. If you overmix ingredients like the sour cream, they can begin to break down.

• Use the right pan: using a springform pan allows the cheesecake to turn loose easily, preventing your crust from breaking.

• Don’t rush the chill time: because you start out with room temperature cream cheese, you have to leave the cheesecake in the fridge long enough for it to firm up. For best results, allow at least 4-6 hours for it to reach firm cheesecake texture.

☑️ Storage Instructions

Cover your cheesecake tightly with plastic wrap and store in the fridge for up to 4-5 days.

If you need to store it longer, consider freezing it. Just place the cheesecake into the freezer, uncovered, on a lined sheet pan for about an hour or until it’s very firm. Then wrap tightly in plastic wrap, followed by a layer of aluminum foil, and into the freezer. You can freeze individual slices instead, using the same method.

🔄 Substitutions and Additions

• Sweetener: Replace with coconut sugar for a slightly caramelized sweetness. You can also use maple syrup or agave nectar if you’re not concerned about carbs.

• Sour cream: Substitute with plain Greek yogurt for a similar tangy flavor and creamy texture.

• Curd: Swap with a passion fruit curd or apricot puree for a different tropical vibe. You can use sugar-free mango jam if making curd isn’t an option.

• Toppings: Add fresh mango chunks, raspberries, or sliced strawberries for fruity goodness. Sprinkle granola or crushed pistachios on top for a bit of crunch.

• Garnishes: Top with thin lime or orange slices for a bright citrusy garnish. Sprinkle a little finely grated lime zest over the top for a citrusy pop of color.

Do I Need to Use a Water Bath for this Cheesecake?

I strongly recommend it because the water bath helps create a moist environment, preventing cracks. Skipping it may result in a drier or cracked cheesecake.

How Can I Tell When the Cheesecake is Done Baking?

Typically, the cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools and chills in the refrigerator.

Why Do I Need to Cool the Cheesecake in the Oven After Baking?

Gradual cooling in the oven helps prevent sudden temperature changes, which can cause the cheesecake to crack.

Can I Use Frozen Mangoes for the Curd?

Yes, frozen mangoes work great! Just thaw them completely and puree until smooth before making the curd.

Why Does My Cheesecake Have a Dense Texture?

This can happen if the cream cheese isn’t softened or if the ingredients aren’t well combined. Ensure everything is at room temperature before mixing.

Can I Make This Cheesecake Without a Crust?

Yes, you can skip the crust entirely for a crustless version. Just grease the springform pan well and pour the filling directly into it. You will have to run a knife around the edges before releasing the springform pan.

🍽️ More Mango Recipes

• Mango Mousse
• Mango Smoothie Bowl
• Mango Salsa
• Mango Sorbet
• Mango Blueberry Popsicles
• Mango Coconut Chia Seed Pudding