Mango Thai PB Cheesecake

Mango Thai PB Cheesecake

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When we have to choose between cake and pie, we always choose pie.

Cheesecake is the exception, mostly because it IS a pie!

When we teamed up with Kristine (@PBonaspoon) and she mentioned this idea, we loved it! 

She also delivered - this cheesecake is decadent and luxurious without being too sweet. The fresh mango cuts through the richness of the peanut butter and cream cheese. 

We like topping it with whipped cream but a sprinkle of toasted coconut is great too!

Recipe

Ingredients

  • 1 1/2 cups of graham cracker crumbs

  • 1/4 cup of granulated sugar

  • ¼ cup of melted butter

  • 1 -8 ounce package of cream cheese

  • ½ cup Thai peanut butter

  • 1 egg

  • 2 tbsp granulated sugar

  • 2 small diced mangos 

  • 1 tbsp of granulated  sugar

  • 1 cup whip cream (optional)

Directions

  1. Preheat oven to 350 F

  2. In a medium size bowl add graham cracker crumbs and granulated sugar set aside. 

  3. In a microwaveable dish melt the butter, add it into the graham cracker crumbs mixture and stir until evenly coated.

  4. Press into an 8 inch pie plate. Bake in the oven at 350 Degrees Fahrenheit for  8 minutes. Remove from the oven and let cool while you prepare the filling.

  5. In a stand mixer with a paddle attachment add cream cheese. Beat on medium speed for about 30 seconds, add in the peanut butter,  egg and sugar.  Beat on medium speed for about 2 minutes until fully incorporated and fluffy.

  6. Use a rubber spatula and place the mixture on top of the graham cracker crust and smooth out the top until even. Bake in the oven for 18 minutes.

  7. Remove from the oven and cool completely. Place in the refrigerator for up to 2 hours.

  8. While the cheesecake is cooling, dice up two mangoes and toss with sugar.  Place the sliced mango on top of the cheesecake.  

    Optional- add whip cream topping to the top of the cheesecake when you are ready to enjoy. 

    Cheesecake is best enjoyed the day it is made.  Store leftover cheesecake in the refrigerator for up to 3 days.

    Kristine has this and other awesome peanut butter recipes on her website.

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