This recipe has a long long long process in many steps. But it’s fun work, I think. And you can rest for hours afterward when your cups are chilling in the fridge. So make sure you’re well rested and you are ready, then make them hours before you would like to serve them. Just so they can chill well enough to have the cheesecake and mango flavours settled in properly.

If mangoes are summer’s crown jewel, then this dessert is the sparkling tiara. These Mango Cheesecake Cups are creamy, tangy, and tropical—all the flavors you want when the weather is warm and you’re craving something sweet but not heavy.

I originally created this recipe for my kids’ cookbook, Risk with a Whisk, and it’s become one of those desserts we reach for over and over again. The no-bake format makes it easy for kids to help assemble (or even make from start to finish), and the individual cups feel extra fun and celebratory.

The real magic here is the balance of flavors: silky cream cheese filling, buttery cookie crumbs, and the sunshine-sweet mango topping. The hint of lime ties it all together, cutting through the richness and amplifying the fruitiness of the mango. It’s elegant enough to serve at summer dinner parties but simple enough for weeknight treats.

Serving Ideas

Garnish with fresh mango cubes or slices for an extra pop of color.
Add a sprig of mint for freshness.
For crunch, top with crushed pistachios or toasted coconut.
Serve straight from the fridge on a hot summer evening—it’s cooling, creamy, and so satisfying.

Tips & Variations

Make it ahead: These cups actually get better after a night in the fridge, making them perfect for parties or meal prep.
Lighter option: Swap cream cheese for Greek yogurt to cut richness while keeping it creamy.
Kid-friendly fun: Let kids build their own cups with layers of fruit, crumbs, and filling.
Tropical twist: Try adding passionfruit pulp or pineapple chunks to the mango topping.