We love mango season in my house. Having a tree in my backyard doesn’t hurt either:). Too bad that we get plenty of fruit for 2-3 weeks and then nothing for almost a year. So those 2-3 weeks I make so many mango desserts and one of our favorites is this Mango Cheesecake with Oreo Crust!
Sugar or No Sugar?
I don’t add sugar to my mango cheesecake and I want to explain that you might have to add some. Here’s why:).
The mangoes I use have just fallen off the tree, they’re basically ripe to use that same day. That’s like the best time to use a fruit, when it falls off a tree and before it goes bad. The fruit is ripe and it’s at its maximum for sweetness.
If you use store bought mangoes or frozen mangoes you’ll need to add some sugar to this cheesecake. I had to actually test it with store bought mangoes to figure out how much sugar:). However, since there are different varieties of mangoes you might want to test the batter a little bit before pouring to bake just to make sure it’s perfect for you.
My rule of thumb is as follows: no sugar added for tree ripe mangoes, 0.5 cup sugar for store bought mangoes and 1 cup sugar for frozen mangoes as they tend to be a little tart and not so sweet.
How Many Mangoes for the Cheesecake?
I used to always answer about 6 or so mangoes when my friends used to ask me this question. However, mangoes come in different sizes. Also, not everyone cuts them the same way allowing for some of the fruit flesh to go unused (if you want to know how to cut a mango see my short video in my Youtube channel).
Last time I made the cheesecake I actually measured how much mango puree I used. It turns out you need 3.5 cups of pureed mango to make this cheesecake. For me it averages out to about 6 mangoes.
I usually make this cheesecake with Graham crackers crust. However, the day I got like 10 mangoes in my backyard all at once, I had no crackers at home and no plans to go buy that day. But we had plenty of oreos!!
I didn’t know how to make an oreo crust for the cheesecake so I looked it up online and found the perfect recipe. I’ll give you the basics in the recipe card, but please check out Lindsay’s post for best tips on how to get this oreo crust perfect every time.
Mango Cheesecake with Oreo Crust
- Springform Round Pan 9 Inch
- Handheld mixer or Food Processor
- 35 regular oreos
- 5 tbsps butter
- 32 ozs Cream Cheese 4 packages of 8 ozs
- 6 eggs we'll use 3 whole eggs and 3 egg yolks
- 1 tbsp vanilla extract
- 3.5 cups mango puree about 6 large ripe mangoes
- 0.5 cup sour cream
- 0.5 cup sugar varies on how sweet the mangoes are
- 1 tbsp fresh lemon juice
- Add the oreos to a blender and process until you get fine crumbs. See the type of blender I have in the notes. I use the pulse feature few times to grind the oreos. I don't remove the white part from the oreos.
- Melt the butter then add to oreo crumbs, mix well.
- Grease the springform pan slightly. Add the oreo/butter mix and press on all sides to make it even and you can give it the shape your want. I love adding a little edge to the sides and make the bottom not so thick, however I am not very good in making the sides even. Bake at 350 degrees for about 10 minutes then let cool while you prepare the cheesecake filling.
- Make sure both cream cheese and eggs are room temperature before you get started, otherwise cheesecake will be lumpy.
- Slightly beat 3 whole eggs and 3 egg yolks. Add sugar and continue mixing until the mix looks creamy and light.
- Slowly add the cream cheese and continue mixing until you get a homogenous mix and no lumps. Then add sour cream and vanilla while you are mixing. Finally add the lemon juice.
- Once the filling is ready, then you add the mango pulp into the filling and continue mixing on low speed until everything is incorporated.
- Wrap the springform pan with heavy duty oversize aluminum foil. If you don't have oversize, cut 2 large rectangular pieces and place them on top of each other in a cross shape. Then wrap the springform pan. This is done so the water from the water bath doesn't go in.
- Pre-heat over to 325 degrees F. Pour filling over the oreo crust. Use a spatula is needed to smooth the top. Get a large roasting pan, place the cheesecake springform pan in the middle and fill the roasting pan with boiling water until about 1 inch from the top edge of the cheesecake pan. Place in the middle rack of the oven and bake for about 1 hr and a half. Usually I check often towards the end so the top of the cheesecake is golden and center is still a little wobbly but edges are firm.
- Remove from oven and let cool outside for half an hour or so. Then remove from roasting pan and place on a cooling rack and let rest for another cooling rack. Finally place in the refrigerator to chill for about 8 hrs or so. Usually I let the cheesecake stay in refrigerator overnight and next day cheesecake can be served as needed.
- Remove the springform pan carefully. Serve the cheesecake with freshly cut mango or any topping of your choice.
- This is my blender that I used for the crust – Ninja Blender.
- My springform pan looks like this one, not sure it’s the same brand – Springform Pan.
- Sugar – I use no sugar for very ripe mangoes, 0.5 cup sugar on store bought mangoes and 1 cup of sugar for frozen mangoes.
- Mangoes tend to vary in texture and flavor across varieties, feel free to adjust the quantity. I feel that 3.5 cups puree of the mangoes I have it’s the perfect balance for the cheesecake to really highlight the mango flavor.
- This cheesecake is usually cut in 10 slices (restaurant portions) but in my house we cut smaller slices so it’s more like 14 portions hence less calories than the nutrition label shows.
If you would like to save this recipe for later, please save the below image to your boards in Pinterest. Feel free to tag me with pictures of your creations in social media, or if you have any questions just scroll down to comments and let me know. Thank you:).
It’s All About Mangoes:))
If you love mangoes like we do, please feel free to check out some of my other mango recipes.
- Mango Mousse
- Mango Passion Fruit Cocktail
- Chicken with Mango Salsa
- Mango Popsicles
- Mango Dragon Fruit Smoothie