Mango Cheesecake Filling

Why You’ll Love This Recipe

Mango Cheesecake Filling is a tropical twist on the classic cheesecake. This filling brings together the creamy richness of traditional cheesecake with the sweet, tangy flavor of ripe mangoes. The smooth, velvety texture of the filling pairs beautifully with the slight tartness of mango, creating a refreshing and indulgent treat. Whether you’re topping a cheesecake crust, using it as a filling for tarts, or even incorporating it into cupcakes, this Mango Cheesecake Filling is the perfect way to bring a little tropical sunshine to your dessert table.

Ingredients

• 2 ripe mangoes, peeled, pitted, and pureed

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1/2 cup heavy cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 2 tablespoons gelatin powder

• 1/4 cup water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mango puree:

   • Peel and pit the mangoes, then blend the flesh in a food processor or blender until smooth. You should have about 1 1/2 cups of mango puree. If you prefer a smoother filling, you can strain the puree to remove any fibrous pieces.

2. Dissolve the gelatin:

   • In a small bowl, combine the gelatin powder with the water and let it sit for about 5 minutes to bloom. After blooming, gently heat the gelatin in the microwave for 10-15 seconds or over a double boiler until it fully dissolves. Set it aside to cool slightly.

3. Make the cheesecake filling:

   • In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

   • Add the mango puree, vanilla extract, and lemon juice to the cream cheese mixture and beat until fully combined.

   • In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

   • Gently fold the whipped cream into the mango-cream cheese mixture, being careful not to deflate the whipped cream.

4. Incorporate the gelatin:

   • Once the gelatin has cooled slightly but is still liquid, fold it gently into the mango cheesecake mixture. This will help the filling set firmly once it’s chilled.

5. Chill the filling:

   • Pour the mango cheesecake filling into your prepared cheesecake crust or tart shell. Smooth the top with a spatula.

   • Refrigerate the filling for at least 4 hours, or until it’s set. For the best texture, let it chill overnight.

6. Serve:

   • Once set, the Mango Cheesecake Filling is ready to serve. You can garnish with fresh mango slices, a drizzle of mango puree, or a few mint leaves for an extra tropical touch.

Servings and Timing

• Servings: 8-10 slices (depending on the crust and serving size)

• Prep time: 15 minutes

• Chilling time: 4 hours to overnight

• Total time: 4 hours 15 minutes to overnight

Variations

• Add coconut: For a tropical twist, fold in shredded coconut or top the cheesecake with toasted coconut flakes.

• Lime zest: Add some lime zest to the filling for a refreshing citrus kick that pairs well with the mango.

• Mango topping: You can top the cheesecake with fresh diced mango or a layer of mango jelly for extra flavor and color.

• No gelatin version: If you prefer a completely smooth filling, you can skip the gelatin and use a thicker layer of whipped cream or add a bit of cornstarch to help it set.

Storage/Reheating

Store any leftover Mango Cheesecake Filling in an airtight container in the refrigerator for up to 3 days. If you’ve already assembled it in a crust, cover the cheesecake with plastic wrap and refrigerate. Avoid freezing this filling as the texture may be affected when thawed.

FAQs

Can I make this filling without gelatin?

Yes, you can make a no-bake version by omitting the gelatin. Just ensure the cream cheese is well-beaten and the whipped cream is firm to help the filling set on its own. It may be a bit softer without the gelatin but will still be delicious.

Can I use frozen mangoes for the puree?

Yes, frozen mangoes can be used. Just make sure to thaw them and drain any excess water before pureeing.

How do I make this filling less sweet?

You can adjust the sweetness by reducing the sugar or using a sugar substitute like honey or maple syrup to taste. You can also increase the lemon juice slightly to balance the sweetness.

Can I make this a vegan version?

Yes! You can use plant-based cream cheese and whipped coconut cream as substitutes for the dairy ingredients. Make sure to use agar-agar or a vegan gelatin substitute instead of gelatin.

Can I use this filling for cupcakes?

Absolutely! This Mango Cheesecake Filling works wonderfully as a cupcake filling. Just pipe it into baked and cooled cupcakes or use it as a topping for a more casual presentation.

Can I freeze the Mango Cheesecake Filling?

It’s best to enjoy this filling fresh, but if you have leftovers, you can freeze it. Be aware that the texture may change slightly when thawed, so it’s best to use it within a month.

How do I prevent the mango filling from being too runny?

Make sure the gelatin is properly dissolved and incorporated. If you skip the gelatin, use extra whipped cream to ensure a thicker consistency.

Can I use this filling for a no-bake cheesecake?

Yes, this Mango Cheesecake Filling is perfect for a no-bake cheesecake. Just make sure your crust is firm and chilled before adding the filling, and refrigerate the cheesecake long enough for the filling to set.

Conclusion

Mango Cheesecake Filling is a perfect tropical treat that brings the richness of cheesecake and the bright, fruity flavor of mango together in a refreshing way. Whether you’re making a full cheesecake, tarts, or cupcakes, this filling is sure to impress with its creamy texture and vibrant color. With the addition of gelatin for structure and the balance of sweetness from the mango and cream, this filling will quickly become a favorite for any summer gathering or dessert table.