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Mango Dump Cheesecake

Mango Dump Cheesecake is an easy, layered dessert made with a buttery graham cracker crust, creamy mango cheesecake filling, and a golden cake mix topping. This easy mango cheesecake recipe comes together with simple steps—mix, layer, and bake—making it perfect for beginners and busy days. The texture is rich and smooth with a lightly crisp top, while the mango adds a naturally sweet and fruity flavor. After baking and chilling, it slices beautifully and is ideal for gatherings, parties, or a quick make-ahead treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups graham crackers crushed
  • 1/2 cup butter melted
  • 2 cups cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 15 ounces mango pulp
  • 1 box yellow cake mix
  • 1/2 cup butter sliced

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking dish to prevent sticking.
  2. In a bowl, combine crushed graham crackers and melted butter. Mix until evenly coated and press firmly into the base of the baking dish to form a crust layer.
  3. In a separate bowl, beat cream cheese and sugar until smooth and creamy with no lumps remaining.
  4. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and mix until combined.
  5. Pour mango pulp into the batter and mix until smooth and evenly blended.
  6. Pour the mango cheesecake mixture over the prepared crust and spread evenly using a spatula.
  7. Sprinkle the dry cake mix evenly over the cheesecake layer. Do not mix or stir.
  8. Place thin slices of butter across the entire surface of the cake mix to help create a golden topping.
  9. Bake for 40 to 45 minutes or until the top is golden brown and the center is set.
  10. Remove from oven and allow to cool at room temperature. Then refrigerate for at least 2 hours before slicing and serving.

Notes

  • Make sure the cream cheese is fully softened before mixing to avoid lumps in the batter.
  • Use thick mango pulp or puree. If it is too watery, the cheesecake may not set properly.
  • Do not mix the cake mix into the batter. It should stay as a dry layer on top for the correct texture.
  • Spread the butter slices evenly so the topping bakes into a golden crust.
  • Baking time may vary slightly depending on the oven. The top should be golden and the center just set.
  • Allow the cheesecake to cool completely before refrigerating to prevent excess moisture.
  • Chill for at least 2 hours for clean slices and better texture.
  • Store leftovers in the refrigerator in a covered container for up to 3 days.
  • This dessert can be made a day ahead, which helps improve flavor and texture.