If you’re craving a showstopper dessert that feels like a tropical vacation with every bite, you’re in for a treat with this Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe. Imagine layers of moist mango cake hugging a rich, luscious cheesecake center, all wrapped in a cloud of mango cream frosting that’s perfectly balanced between sweet and tangy. This dessert isn’t just a cake; it’s a celebration of tropical flavors and creamy textures that will delight your taste buds and impress everyone at your table.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together beautifully to create a vibrant and indulgent dessert. Each ingredient plays a vital role: the flour and leavening agents build a tender cake base, the mango purée infuses fresh tropical flavor, and the cream cheese layers add that irresistible creaminess.
- All-purpose flour: The structural foundation for your soft and fluffy cake layers.
- Baking powder and baking soda: Essential for that perfect rise, creating a light cake texture.
- Unsalted butter: Adds richness and moisture, helping the cake stay tender.
- Granulated sugar: Sweetens every layer evenly, balancing the tartness of mango.
- Eggs: Bind the ingredients together and contribute to the cake’s rise.
- Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- Mango purée: The star ingredient offering vibrant tropical sweetness and color.
- Plain yogurt or sour cream: Adds tang and moisture, making the cake delectably tender.
- Cream cheese: For that irresistibly creamy cheesecake center and luscious frosting.
- Heavy cream: Whipped to soft peaks, it lightens the mango cream frosting to fluffy perfection.
- Powdered sugar: Sweetens the frosting while maintaining a smooth texture.
- Optional garnishes: Fresh mango slices, mint leaves, and shredded coconut add color and extra tropical flair.
How to Make Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe
Step 1: Prepare the cheesecake layer
Start by preheating your oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides to ensure easy removal. Beat the softened cream cheese and sugar until smooth and creamy. Incorporate the eggs one at a time, making sure each is fully mixed before adding the next. Stir in vanilla and sour cream to enhance flavor and smoothness. Pour this batter into your prepared pan and bake for 35 to 40 minutes. You’re looking for a set but slightly jiggly center – this texture guarantees a perfect creamy cheesecake. Let it cool completely, then refrigerate for at least 2 hours or overnight to firm up beautifully.
Step 2: Bake the mango cake layers
While your cheesecake chills, increase the oven temperature to 350°F. Grease and line two 8-inch round cake pans with parchment paper. Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a medium bowl. In a separate large bowl, beat the butter and sugar until fluffy and pale, a sign that air is incorporated for a light cake. Add the eggs one by one, mixing thoroughly after each. Blend in vanilla, mango purée, and yogurt to infuse tropical flavor and moisture. Carefully fold the dry mixture into the wet ingredients until just combined to avoid dense cake. Divide the batter evenly between your pans and bake for 22 to 26 minutes, until a toothpick comes out clean. Allow your cakes to cool completely.
Step 3: Whip up the mango cream frosting
This frosting is the luscious finale your Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe deserves. Beat the cream cheese until smooth, then mix in mango purée and powdered sugar for balanced sweetness and mango intensity. Separately, whip the heavy cream to stiff peaks to add lightness to the frosting. Gently fold the whipped cream into the mango-cream cheese mixture, creating a fluffy, dreamy frosting that’s delicate yet packed with tropical flavor.
Step 4: Assemble the mango cheesecake cake
On your serving plate, place one mango cake layer as the base. Carefully un-mold your chilled cheesecake layer and place it on top of the cake base – this step requires a gentle hand to keep the layers pristine. Crown the cheesecake with the second mango cake layer, then envelop the entire masterpiece with your mango cream frosting, spreading it evenly over the top and sides. Chill the assembled cake for at least an hour to let all the flavors meld and the frosting to firm up.
How to Serve Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe
Garnishes
To elevate your Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe visually and flavor-wise, fresh mango slices are a natural choice, enhancing the tropical vibe. A sprinkle of shredded coconut adds texture and a subtle nutty touch, while mint leaves bring a fresh pop of green and a cooling contrast.
Side Dishes
This cake pairs beautifully with a light fruit salad or a scoop of coconut vanilla ice cream for an extra tropical experience. A small drizzle of passion fruit sauce or a sprinkle of toasted nuts can also add exciting layers of flavor when serving.
Creative Ways to Present
Cut your mango cheesecake cake into neat slices to showcase its striking layered interior. For gatherings, consider serving mini versions in clear glasses with layers of cake, cheesecake, and frosting for a fun and elegant presentation. You could also adorn the top with edible flowers or tropical-themed cake toppers for a festive look.
Make Ahead and Storage
Storing Leftovers
Once assembled, your Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe should be stored in the refrigerator, covered loosely with plastic wrap or a cake dome. This keeps the frosting fresh and the cake moist for up to 3 days, ensuring every bite is as delightful as the first.
Freezing
If you’d like to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the creamy texture and vibrant flavor.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. Instead, allow frozen cake to thaw properly in the fridge. If you prefer, let individual slices sit at room temperature for 15 to 20 minutes before serving to enhance the creaminess and release the mango aroma.
FAQs
Can I use frozen mango for this recipe?
Absolutely! Frozen mango chunks work wonderfully. Just thaw them completely and blend to a smooth purée before using. This is a great way to enjoy tropical flavors year-round.
Is it necessary to use a springform pan for the cheesecake layer?
While a springform pan makes removing the cheesecake layer easier without damage, you can also use a regular cake pan lined with parchment paper. Just take extra care when unmolding the cheesecake layer to keep it intact.
Can I substitute sour cream with yogurt in the cheesecake layer?
Yes, plain yogurt is a great substitute for sour cream and adds a slight tang while keeping the cheesecake moist and creamy. Choose full-fat yogurt for the best texture.
How long can I keep the assembled cake in the fridge?
The Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe stays fresh in the fridge for up to three days. Be sure to cover it to protect the frosting’s delicate texture.
Can this cake be made vegan or dairy-free?
Modifying this recipe for vegan or dairy-free diets would require careful ingredient swaps like using vegan cream cheese and non-dairy yogurt, along with egg replacements. The textures and flavors may vary, but with some experimentation, a delicious version is achievable.
Final Thoughts
I can’t recommend this Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe enough for anyone wanting to bring a fresh, tropical touch to their dessert table. It’s truly a labor of love that rewards you with luscious layers of bright mango sweetness married to silky cheesecake and fluffy frosting. Whether it’s for a special occasion or an everyday treat, this cake is sure to become a beloved favorite that you’ll want to make again and again.
Print
Mango Cheesecake Cake – Tropical Layered Dessert with Creamy Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 3 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Tropical-Inspired
- Diet: Vegetarian
Description
This Mango Cheesecake Cake is a decadent tropical layered dessert featuring moist mango cake layers paired with a creamy cheesecake center and finished with a luscious mango cream cheese frosting. Perfectly balanced with bright mango flavors and rich textures, this cake is a refreshing treat ideal for warm weather or any special occasion.
Ingredients
For the mango cake layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mango purée (fresh or canned)
- ½ cup plain yogurt or sour cream
For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the mango cream frosting:
- 1 cup heavy cream
- ½ cup mango purée
- ½ cup powdered sugar
- 8 oz cream cheese, softened
Optional garnish:
- Fresh mango slices
- Mint leaves
- Shredded coconut
Instructions
- Make the cheesecake layer: Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream. Pour into the prepared pan and bake for 35–40 minutes, or until just set and slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours or overnight.
- Make the mango cake layers: Preheat oven to 350°F. Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, mango purée, and yogurt. Gradually mix in dry ingredients until just combined. Divide batter between the pans and bake for 22–26 minutes, or until a toothpick comes out clean. Cool completely.
- Make the mango cream frosting: In a large bowl, beat cream cheese until smooth. Add mango purée and powdered sugar and mix well. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream into the mango-cream cheese mixture until light and fluffy.
- Assemble the cake: Place one mango cake layer on a serving plate. Top with the cheesecake layer (carefully remove from pan and peel off parchment). Add the second mango cake layer on top. Spread mango cream frosting evenly over the top and sides of the cake. Chill for 1 hour before serving. Garnish with mango slices, coconut, or mint if desired.
Notes
- You can use frozen mango chunks for the purée—just thaw and blend until smooth.
- This cake is best chilled and served slightly cold for a refreshing tropical flavor.
- Ensure the cheesecake layer is fully cooled and chilled before assembling to avoid melting the frosting.
- For best results, use ripe mangoes for the purée to enhance the natural sweetness.
