Mango Cheesecake with Chocolate Graham Cracker Crust

5 from 10 votes

Mango Cheesecake with Chocolate Graham Cracker Crust

There's nothing like a bite of this velvety and creamy Mango Cheesecake + Chocolate Graham Cracker Crust. Unlike the traditional cheesecake, these bites are the perfect spin on flavor meets bite-sized goodness!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: baked, bites, cheesecake, classic, dessert, homemade, mango, vegetarian

Servings: servings

Calories: 392kcal

Author: Shanika

Ingredients

CHOCOLATE GRAHAM CRACKER CRUST:

2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
2 Tbsps organic cocoa powder
3 Tbsps organic brown sugar
¼ teaspoon ground cinnamon
4 Tbsps unsalted butter, melted + more, if needed

MANGO PUREE:

2 cups mangos, fresh or frozen (See Notes!)
¼ cup organic cane sugar
2 Tbsps freshly-squeezed lemon juice
½ cup water (Reduce amount if using fresh mangoes)

MANGO FILLING:

16 oz. organic cream cheese, softened at room temp. (That's 2 packs!)
¾ cup organic cane sugar
4 Tbsps organic all-purpose flour
¾ cup mango puree
2 tsps vanilla extract
2 large organic eggs, at room temp.
3 Tbsps low-fat or full-fat sour cream
Pinch of ground cinnamon
¼ teaspoon finely-ground sea salt

TOPPINGS:

Fresh mint leaves
Sliced strawberries

US Customary - Metric

Instructions

FOR THE CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, cocoa powder, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

FOR THE CHEESECAKE FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the mango puree and sour cream, pinch of cinnamon, and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife) and not as jiggly in the center, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once cheesecake has fully chilled, top with mango puree (which acts as glaze), sliced strawberries, and mint leaves. Slice and enjoy.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
MANGO PUREE: If using frozen mangos, be sure to blend with ½ cup of cold water, adding an additional 1 tablespoon of water until consistency is met; continue to follow remaining steps in recipe. If using fresh mangoes, begin with ¼ cup of water instead.

Nutrition