If you love creamy cheesecake, tropical mango, and fluffy meringue, this Baked Mango Meringue Cheesecake is going to be your new favorite dessert. With a buttery crust, silky mango-infused cheesecake filling, and a cloud-like toasted meringue topping, every bite is pure heaven. It’s the perfect showstopper for any occasion—whether you’re impressing guests or treating yourself to something special. Trust me, this one’s worth every bite!
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Why You’ll Love Baked Mango Meringue Cheesecake
This cheesecake isn’t just another dessert—it’s a flavor-packed experience!
Rich & Creamy Texture
A smooth, luscious cheesecake base infused with sweet mango purée makes this irresistible.
Tropical Flavor Twist
Mango brings a refreshing, fruity balance to the richness of the cheesecake.
Fluffy Meringue Topping
A light, airy meringue adds a gorgeous finish and the perfect touch of sweetness.
Perfect for Special Occasions
Whether it’s a birthday, dinner party, or holiday celebration, this cheesecake will steal the show.
Make-Ahead Friendly
You can prepare it in advance, making it ideal for stress-free entertaining.
Ingredients in Baked Mango Meringue Cheesecake
This dessert is made with simple yet luxurious ingredients that come together beautifully.
Graham Cracker Crumbs: Forms the perfect buttery, slightly crunchy base. You can also use digestive biscuits.
Butter: Helps bind the crust and adds rich flavor.
Cream Cheese: The heart of any good cheesecake—smooth, tangy, and creamy.
Sugar: Sweetens both the cheesecake and meringue layers.
Eggs: Give structure to the cheesecake and make it rich and velvety.
Mango Purée: Adds a burst of tropical flavor. Use fresh or canned mango for convenience.
Vanilla Extract: Enhances the overall flavor.
Cornstarch: Helps stabilize the cheesecake filling.
Egg Whites: The key to making a light and airy meringue.
Lemon Juice: Balances the sweetness and helps stabilize the meringue.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these steps to create this stunning cheesecake!
Prepare the Crust
Preheat the oven to 325°F. Mix graham cracker crumbs with melted butter, then press firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in mango purée, vanilla, and cornstarch until fully combined.
Bake the Cheesecake
Pour the filling over the cooled crust and bake for 50-55 minutes, or until the center is just set. Let it cool completely before adding the meringue.
Prepare the Meringue
Whisk egg whites and lemon juice until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Top & Toast the Meringue
Spread the meringue over the cooled cheesecake, creating decorative peaks. Use a kitchen torch to lightly toast the meringue, or place under a broiler for 1-2 minutes until golden.
Chill & Serve
Refrigerate for at least 4 hours before slicing. Enjoy chilled for the best texture and flavor!
How to Serve Baked Mango Meringue Cheesecake
- With Fresh Mango Slices for extra fruitiness.
- A Drizzle of Passionfruit Sauce for a tropical twist.
- A Dusting of Powdered Sugar for a beautiful finish.
- A Side of Whipped Cream for added creaminess.
Additional Tips
- Use Room Temperature Ingredients for a smoother cheesecake filling.
- Avoid Overmixing the Batter to prevent cracks.
- Let the Cheesecake Cool Gradually to prevent sinking.
- Chill Before Slicing for clean, perfect slices.
FAQ
Q1: Can I use frozen mango for the purée?
A1: Yes! Just thaw and blend until smooth.
Q2: How do I prevent cracks in the cheesecake?
A2: Bake in a water bath and don’t overmix the batter.
Q3: Can I make this cheesecake ahead of time?
A3: Yes, it’s best made a day in advance for the flavors to develop.
Q4: How do I store leftovers?
A4: Store in the fridge for up to 3 days in an airtight container.
Q5: Can I freeze this cheesecake?
A5: Freeze without the meringue for up to 2 months. Add the meringue fresh before serving.
Q6: What’s the best way to toast the meringue?
A6: A kitchen torch gives the best control, but a broiler works too—just watch closely!
Q7: Can I make mini cheesecakes with this recipe?
A7: Yes! Bake in a muffin tin for about 20-25 minutes.
Q8: What other fruits pair well with mango?
A8: Passionfruit, coconut, and berries all complement mango beautifully.
Q9: Can I use a different crust?
A9: Absolutely! Try crushed shortbread or coconut cookies for a twist.
Q10: Why is my meringue weeping?
A10: Make sure the sugar is fully dissolved, and don’t refrigerate the cheesecake while it’s still warm.
Final Thoughts
Baked Mango Meringue Cheesecake is the perfect combination of creamy, fruity, and airy textures. Whether you’re making it for a celebration or just because you love a good cheesecake, this recipe is a total winner. Give it a try you won’t regret it!
Print
Baked Mango Meringue Cheesecake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this heavenly Baked Mango Meringue Cheesecake! With a crunchy biscuit base, creamy mango-infused filling, and a fluffy meringue topping, this dessert is rich, refreshing, and perfect for any occasion.
Ingredients
For the Crust:
- 300g digestive biscuits (or graham crackers)
- 150g unsalted butter, melted
For the Mango Cheesecake Filling:
- 450g cream cheese, room temperature
- 1/3 cup (90ml) sour cream, room temperature
- 3/4 cup (187.5ml) mango pulp, pureed
- 1/2 teaspoon vanilla extract
- 1/2 cup (97.5g) caster sugar
- 3/4 tablespoon cornflour (cornstarch)
For the Meringue Topping:
- 1/3–1/2 cup mango pulp (for topping)
- 4 egg whites
- 200g caster sugar
- Pinch of salt
- 1/4 teaspoon cream of tartar (or lemon juice)
- 1/4 teaspoon vanilla extract
Instructions
-
Preheat Oven & Prepare the Crust:
- Preheat oven to 320°F (160°C).
- Blitz digestive biscuits in a food processor until fine.
- Mix crumbs with melted butter until well combined.
- Press the mixture into a springform pan, forming a firm base and sides.
- Chill in the refrigerator for at least 30 minutes.
-
Prepare the Cheesecake Filling:
- In a large bowl, whisk cream cheese and sour cream until smooth.
- Add sugar and vanilla, mixing until combined.
- Blend in mango pulp and cornflour until smooth.
- Pour mixture over the chilled crust.
-
Bake the Cheesecake:
- Bake for 45-50 minutes, or until the center is set and the top is lightly browned.
- Turn off the oven, leaving the door slightly open for 10 minutes.
- Refrigerate for at least 4 hours before serving.
-
Prepare the Meringue Topping:
- In a heatproof bowl, combine egg whites, sugar, salt, vanilla, and cream of tartar.
- Place the bowl over a double boiler and whisk until the sugar dissolves and the mixture reaches 140°F (60°C).
- Transfer to a stand mixer and whisk on high speed for 10 minutes until stiff, glossy peaks form.
-
Assemble & Serve:
- Spread mango pulp over the chilled cheesecake.
- Pipe or spread meringue on top, creating peaks.
- Use a kitchen torch to lightly brown the meringue if desired.
- Slice and enjoy!
Notes
- Ensure all ingredients are at room temperature for a smooth texture.
- Avoid overmixing to prevent air bubbles and cracks.
- If you don’t have a double boiler, place the bowl over a saucepan with steaming water (without touching it) and whisk for 4 minutes before transferring to a mixer.
Nutrition
- Serving Size: 1 slice
- Calories: 442 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg