There’s something magical about the combination of red velvet, creamy cheesecake, and the tropical zing of mango. This Mango Red Velvet Cheesecake is a show-stopping dessert that’s as gorgeous as it is delicious. Whether you’re preparing for a special celebration or simply craving an indulgent treat, this recipe will steal the spotlight on any table. Ready to dive in? Let’s make this masterpiece together!
Ingredients for Mango Red Velvet Cheesecake
Here’s everything you’ll need to create this dessert, along with some tips to make it even easier:
- All-purpose flour – 2 cups
The base of our red velvet cake layers. Be sure to sift the flour for a lighter, fluffier cake. - Cocoa powder – 2 tablespoons
Adds that subtle chocolate flavor that makes red velvet so distinct. Use unsweetened cocoa for the best results. - Granulated sugar – 1 ½ cups
Sweetens the red velvet cake and helps with its tender texture. - Vegetable oil – 1 cup
Keeps the cake moist and soft, even after refrigeration. - Eggs – 3 large
Acts as the binding agent for the cake layers. Let them come to room temperature for easier mixing. - Buttermilk – 1 cup
Adds tanginess to balance the sweetness and helps create a velvety crumb. - Red food coloring – 2 teaspoons
Gives that signature red velvet look. Gel food coloring works best for a vibrant hue. - Cream cheese – 2 blocks (16 oz)
The star of the cheesecake layer, delivering that creamy, tangy flavor. - Heavy cream – 1 cup
Ensures the cheesecake layer is smooth and luscious. Chill it for easier whipping. - Mango puree – 1 cup
Adds a tropical twist to the top layer. Use fresh or frozen mango for the brightest flavor. - Gelatin – 1 tablespoon
Helps the mango layer set beautifully on top. - Vanilla extract – 1 teaspoon
Adds warmth and rounds out all the flavors.
How to Make Mango Red Velvet Cheesecake
Follow these step-by-step instructions to assemble your stunning dessert:
Step 1: Prepare the red velvet cake layers
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, sift together the flour, cocoa powder, and a pinch of salt.
- In a separate large bowl, whisk the sugar and vegetable oil until smooth. Add the eggs one at a time, then mix in the buttermilk, vanilla, and red food coloring.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between the pans and bake for 25-30 minutes. Cool completely on a wire rack.
Step 2: Make the cheesecake layer
- In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Pour the mixture into a springform pan lined with parchment paper. Smooth the top and chill in the refrigerator for 3-4 hours, or until firm.
Step 3: Prepare the mango layer
- In a small saucepan, heat the mango puree over medium heat. Dissolve the gelatin in 2 tablespoons of warm water, then stir it into the puree until completely combined.
- Let the mixture cool slightly, then pour it gently over the set cheesecake layer. Chill for another 2 hours.
Step 4: Assemble the cake
- Place one red velvet cake layer on a serving plate.
- Carefully transfer the cheesecake layer on top.
- Add the second red velvet cake layer. Spread a thin layer of mango puree or whipped cream on top as desired. Decorate with fresh mango slices or piping for an elegant finish.
Equipment Needed for This Recipe
- Two 8-inch round cake pans
- Springform pan
- Mixing bowls (at least 2)
- Electric mixer or whisk
- Spatula
- Saucepan
- Wire rack for cooling
Frequently Asked Questions
Can I make this cheesecake without gelatin?
Yes, you can use agar-agar as a vegetarian substitute for gelatin. Just follow the package instructions for equivalent measurements.
Can I use frozen mango instead of fresh?
Absolutely! Thaw the frozen mango and blend it into a puree. It works just as well as fresh mango.
How long does this cake stay fresh?
This Mango Red Velvet Cheesecake can stay fresh in the refrigerator for up to 4 days. Store it in an airtight container to prevent it from drying out.
Can I skip the mango layer?
Yes! The cake is delicious even without the mango layer. If you prefer, you can replace it with a fruit of your choice, such as strawberry or passionfruit.
What’s the best way to transport this cake?
Use a sturdy cake carrier or keep it chilled during transport to ensure the layers stay firm.
Can I make the components in advance?
Yes, you can bake the cake layers and prepare the cheesecake layer a day ahead. Assemble everything the next day for best results.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
I hope you’ve enjoyed this recipe as much as I did creating it! This Mango Red Velvet Cheesecake is a true labor of love, but the payoff is absolutely worth it—every bite is a delightful mix of tangy, creamy, and tropical flavors. If you try this recipe, don’t forget to share it with your friends on Facebook using the share buttons below or save it on Pinterest for later. Happy baking!
