I make these mini mango cheesecake cubes when I want a bite-sized dessert that’s fresh, creamy, and fruity. I love how the smooth cheesecake layer pairs perfectly with a sweet mango topping and a crisp, buttery base. They’re simple to make, fun to serve, and always a crowd-pleaser.
Why You’ll Love This Recipe
I love this recipe because it’s easy to portion and looks beautiful on a dessert platter. I enjoy the balance of textures—the creamy cheesecake, the crunchy crust, and the soft, juicy mango on top. It’s a refreshing dessert that’s perfect for summer gatherings or anytime I want a light, fruity treat.
Ingredients
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1 cup graham cracker crumbs
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3 tablespoons melted butter
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8 ounces cream cheese, softened
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1/4 cup granulated sugar
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1/2 teaspoon vanilla extract
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1/2 cup heavy cream
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1 cup fresh mango puree or finely chopped mango
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1 tablespoon sugar (for mango topping, optional)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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I preheat the oven to 350°F (175°C) and line a square 8×8-inch baking pan with parchment paper.
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I mix the graham cracker crumbs with melted butter and press the mixture evenly into the bottom of the prepared pan to form the crust. I bake for 8–10 minutes, then let it cool.
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While the crust cools, I beat the cream cheese with granulated sugar and vanilla extract until smooth and creamy.
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I whip the heavy cream until soft peaks form and fold it gently into the cream cheese mixture.
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I spread the cheesecake mixture evenly over the cooled crust.
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I prepare the mango topping by either using fresh mango puree or finely chopped mango mixed with a little sugar if needed. I spread it evenly over the cheesecake layer.
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I refrigerate the cheesecake for at least 3–4 hours, or until fully set.
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Once chilled, I cut it into small cubes and serve.
Servings and timing
I usually get about 16 mini cheesecake cubes from this recipe.
Prep time: 20 minutes
Chill time: 3–4 hours
Total time: about 3 hours 20–40 minutes
Variations
I sometimes add a layer of passion fruit puree or raspberry coulis for extra tartness. I also like sprinkling toasted coconut flakes or chopped nuts on top for added texture. When I want a slightly lighter dessert, I substitute Greek yogurt for part of the cream cheese. For a chocolate twist, I mix cocoa powder into the crust or drizzle chocolate over the cubes.
storage/reheating
I store leftover cheesecake cubes in an airtight container in the refrigerator for up to 3 days. I keep them chilled until serving to maintain their creamy texture. I don’t recommend freezing them, as the mango topping may become watery upon thawing.
FAQs
Can I use canned mango?
I can use canned mango, but I make sure it’s drained and pureed or chopped before using.
Can I make these dairy-free?
I can substitute cream cheese and heavy cream with plant-based alternatives like vegan cream cheese and coconut cream.
How do I prevent the cubes from sticking together?
I separate the cubes with parchment paper layers if stacking them in a container.
Can I make these ahead of time?
Yes, I often prepare them a day in advance and refrigerate until serving. The flavors actually improve as they chill.
Can I use a different crust?
I sometimes use digestive biscuits, shortbread crumbs, or crushed nuts for a different flavor and texture.
Conclusion
I love making these mini mango cheesecake cubes because they’re easy to serve, refreshing, and delightfully creamy. I enjoy how the tart mango complements the sweet, smooth cheesecake and crunchy crust. They’re a perfect dessert for parties, gatherings, or just a sweet treat for myself.
