Slow Cooker Mango Cheesecake recipe

This slow cooker mango cheesecake features a buttery graham cracker crust topped with a silky cream cheese filling infused with fresh mango puree, cooked gently to creamy perfection. The result is a tropical twist on classic cheesecake—smooth, tangy-sweet, and effortlessly made without turning on the oven.

Why You’ll Love This recipe

You’ll adore this slow cooker mango cheesecake because it delivers all the rich, velvety texture of traditional baked cheesecake but with minimal effort and no risk of cracks or overbaking. The gentle, even heat from the slow cooker creates an ultra-creamy consistency that’s almost custard-like, while the bright, natural sweetness of mango puree infuses every bite with refreshing tropical vibes.

It’s perfect for hot days when you want a cool, fruity dessert without heating up the kitchen. Plus, it’s make-ahead friendly, freeing up your time, and the mango adds a stunning golden hue and summery flavor that makes it feel special yet simple—ideal for impressing guests or treating yourself.

Yield: 8 servings

Slow Cooker Mango Cheesecake recipe

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Creamy slow cooker mango cheesecake with tropical flavor, easy no-oven method, and buttery crust—perfect fruity dessert!

Prep Time 20 minutes

Cook Time 3 hours

Additional Time 6 hours

Total Time 9 hours 20 minutes

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Filling:

• 16 oz (2 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 cup mango puree (fresh or canned)
• ½ cup sour cream, room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp all-purpose flour or cornstarch (for stability)
• Pinch of salt

Topping (optional):

• Fresh mango slices
• Whipped cream

Instructions

1. Get excited—this tropical treat is about to make your kitchen smell amazing! Start by prepping your 7-inch springform pan: lightly grease it and wrap the outside tightly with aluminum foil to keep water out.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand and holds together when squeezed.
3. Press this crumbly goodness firmly into the bottom (and slightly up the sides if you like) of your prepared pan. Use a glass bottom to really pack it down for a solid crust. Pop it in the freezer for 10-15 minutes to set while you make the filling.
4. In a large bowl or stand mixer, beat the softened cream cheese until super smooth and fluffy—no lumps allowed for that dreamy texture!
5. Gradually add the sugar, beating until it's fully incorporated and the mixture looks light and creamy.
6. Crack in the eggs one at a time, mixing gently on low speed just until combined—overmixing can cause cracks, so take it easy and be gentle!
7. Now the fun part: stir in the mango puree, sour cream, vanilla, lemon juice, flour (or cornstarch), and salt. Mix until everything is silky and beautifully golden from the mango—taste it here (it's safe!) and adjust sweetness if needed.
8. Pour this luscious mango filling over your chilled crust, smoothing the top with a spatula for an even, inviting surface.
9. Place a trivet or foil balls in your slow cooker, add 1 cup hot water to the bottom (for steam), then carefully set the pan on top. Cover and cook on low for 2-3 hours—the edges should be set but the center still slightly jiggly like Jell-O.
10. Turn off the slow cooker, crack the lid, and let it cool inside for 1 hour. Then refrigerate for at least 6 hours (overnight is best) to firm up. Release from the pan, slice, and top with fresh mango—get ready for compliments!

Notes

Use a 6- or 7-inch springform pan that fits your slow cooker. If no springform, a heat-safe dish works but slicing is trickier. For extra mango intensity, swirl in extra puree on top before cooking. Always use low setting to prevent curdling.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 492Total Fat 32gSaturated Fat 19gUnsaturated Fat 14gCholesterol 135mgSodium 218mgCarbohydrates 46gFiber 1gSugar 39gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use room-temperature cream cheese and eggs for smooth blending without lumps. Wrap the springform pan in foil to prevent water seepage during cooking. Place a trivet or crumpled foil balls in the slow cooker bottom to elevate the pan above water for even cooking.

Cook on low to avoid curdling; check doneness by gentle jiggle—the center should have slight wobble. Cool slowly in the cooker with lid ajar to prevent cracking. For best flavor, use ripe, sweet mangoes or high-quality canned puree. Chill at least 4-6 hours (overnight ideal) for clean slices.

Ingredients Notes

Full-fat cream cheese provides the richest, creamiest texture—avoid low-fat versions as they can make the cheesecake watery or grainy. Graham cracker crumbs form a classic buttery base; digestives work as a substitute for a similar crunch. Mango puree is the star—fresh from ripe mangoes gives authentic tropical taste and natural sweetness, but canned Alphonso puree offers consistent flavor year-round.

Eggs bind and add silkiness; use large ones at room temp. Sour cream introduces subtle tang to balance sweetness. Sugar sweetens without overpowering mango; adjust slightly if mangoes are very sweet. Vanilla enhances overall flavor, while a pinch of salt cuts richness. Lemon juice brightens the mango notes.

Variations and Substitutions

For a vegan version, swap cream cheese with plant-based blocks, use coconut yogurt instead of sour cream, and agar or cornstarch for setting. Add passion fruit puree for extra tang or swirl in raspberry for a marbled effect. Use digestive biscuits or gingersnaps for the crust to add spice. Substitute mango with pineapple or peach puree for different tropical twists.

For lower sugar, reduce to ½ cup and rely on ripe mango sweetness, or use a sugar substitute like erythritol (adjust to taste). Top with fresh mango slices, whipped cream, or a mango glaze for elegance. Make mini versions in jars for individual servings—adjust cook time down to 1-1.5 hours.

Storage Options

Store covered in the refrigerator for up to 5 days; the flavors deepen over time. Freeze whole or sliced (wrap tightly in plastic and foil) for up to 2 months—thaw overnight in fridge. Avoid room temperature storage beyond 2 hours to prevent spoilage.

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