I love making these Mini Mango Cheesecake Cubes when I want a bright, creamy dessert in perfectly portioned bites. I combine a buttery crust with smooth cheesecake filling and sweet mango flavor to create refreshing little cubes that are both elegant and fun to serve.
Why You’ll Love This Recipe
I appreciate how the tropical mango pairs beautifully with the rich, creamy cheesecake base. The flavor feels light and refreshing while still being indulgent.
I also enjoy how easy they are to serve. Since they are cut into neat cubes, they are perfect for parties, dessert tables, or anytime I want a make-ahead treat that looks impressive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mango puree
1 tablespoon lemon juice
For the topping (optional):
1/2 cup mango puree
fresh mango cubes
whipped cream
Directions
I begin by preheating the oven to 325°F (165°C). I line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
I mix the graham cracker crumbs, sugar, and melted butter until combined. I press the mixture firmly into the bottom of the prepared pan to form an even crust. I bake it for 8–10 minutes, then let it cool slightly.
In a mixing bowl, I beat the softened cream cheese and sugar until smooth and creamy. I add the eggs one at a time, mixing gently after each addition. I stir in the vanilla extract, mango puree, and lemon juice until fully incorporated.
I pour the cheesecake mixture over the cooled crust and smooth the top.
I bake for about 30–35 minutes, until the center is set but still slightly soft. I turn off the oven and let the cheesecake cool gradually inside with the door slightly open.
Once cooled, I refrigerate it for at least 3 hours or until fully set.
When ready to serve, I lift the cheesecake out using the parchment overhang and cut it into small cubes. I top with additional mango puree, fresh mango cubes, or whipped cream if desired.
Servings and Timing
I usually get about 16–20 cubes from this recipe, depending on how small I cut them.
Prep Time: 20 minutes
Bake Time: 35 minutes
Chill Time: 3 hours
Total Time: About 4 hours
Variations
I sometimes swirl extra mango puree into the batter before baking for a marbled effect. When I want extra tropical flavor, I add a touch of coconut extract.
For a no-bake version, I prepare the crust and use a gelatin-stabilized cheesecake filling instead of baking. If I prefer a tangier flavor, I increase the lemon juice slightly.
storage/reheating
I store the cheesecake cubes in an airtight container in the refrigerator for up to 4 days.
Since this is a chilled dessert, I do not reheat it. I serve it directly from the refrigerator for the best texture.
FAQs
Can I use frozen mango?
I can use frozen mango, but I thaw and drain it well before blending into a puree.
How do I prevent cracks in the cheesecake?
I avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking.
Can I freeze mango cheesecake cubes?
I freeze them without toppings for up to 2 months. I thaw them in the refrigerator before serving.
How do I get clean, sharp cuts?
I use a sharp knife and wipe it clean between each cut for neat cubes.
Can I make this recipe ahead of time?
I often prepare it a day in advance since it needs time to chill and set properly.
Conclusion
I love how these Mini Mango Cheesecake Cubes combine creamy richness with bright tropical flavor in perfectly portioned bites. They are refreshing, elegant, and easy to prepare ahead of time. Whenever I serve them, they add a vibrant and delicious touch to the table.
Print
Mini Mango Cheesecake Cubes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 16–20 cubes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, tropical mini mango cheesecake cubes with a buttery graham cracker crust and smooth mango-infused filling, perfectly portioned for parties and make-ahead desserts.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mango puree
- 1 tablespoon lemon juice
- For the topping (optional):
- 1/2 cup mango puree
- Fresh mango cubes
- Whipped cream
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes and let cool slightly.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract, mango puree, and lemon juice until fully incorporated.
- Pour cheesecake mixture over the cooled crust and smooth the top.
- Bake for 30–35 minutes, until the center is set but slightly soft.
- Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open.
- Refrigerate for at least 3 hours or until fully set.
- Lift from pan using parchment, cut into cubes, and top with mango puree, fresh mango cubes, or whipped cream if desired.
Notes
- Swirl extra mango puree into the batter for a marbled effect.
- Add a touch of coconut extract for extra tropical flavor.
- For a no-bake version, use a gelatin-stabilized filling instead of baking.
- Increase lemon juice slightly for a tangier flavor.
- Use a sharp knife and wipe clean between cuts for neat cubes.
- Freeze without toppings for up to 2 months and thaw in the refrigerator.
Nutrition
- Serving Size: 1 cube
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
