A bright and fruity mango peach cheesecake made with fresh fruit, and with a macadamia nut and shortbread crust!
Do I post too many cheesecake recipes? Is there such a thing? NO. There is not. I think I only know one person who doesn’t like cheesecake. Last I checked, that person is my brother. I think he hates cream cheese, but then he recently said that he likes carrot cake which usually has cream cheese frosting. Maybe he likes cream cheese if it’s mixed with lots of sugar. Therefore, he might like cheesecake now. I don’t know. Jeff, if you’re reading, what’s the latest?
He also doesn’t like coffee. Isn’t he weiiiird?
I don’t have to tell you that we are cheesecake people in this house because I’ve told you many, many, MANY times before. Nothing’s changed! We are still cheesecake people and always will be.
This Mango Peach version is in keeping with the tropical kick I’ve been on lately! The cheesecake is rich, smooth, and creamy, with fresh mango and peach puree baked right into the batter. It’s fresh and fruity and actually makes this cheesecake feel light and bright, where cheesecake can sometimes feel too heavy. The crust…. it’s heavenly. You can’t skip on adding the macadamia nuts. They cost are fortune, but they truly enhance the tropical boost to this cheesecake and add a toasty and nutty flavor to the shortbread crust.
I’ve been pretty MIA this week, and I’d apologize for that, but maybe you found it to be sort of a relief? Either way, if you need me, I’ll be at Sephora for the fourth time this week shopping the VIB sale. Happy Friday!!!
Mango Peach Cheesecake with Macadamia Crust
Ingredients
Macadamia Shortbread crust:
- 1 - 11 oz. package shortbread cookies
- 1/2 c. macadamia nuts
- 1 tbsp. sugar
- 3 tbsp. butter melted
Mango Peach Cheesecake:
- 3 - 8 oz. packages cream cheese softened
- 1 c. sugar
- 3 eggs
- 1 tsp. vanilla
- zest of 1 orange or 1/2 tsp. orange extract
- 2 peaches or nectarines peeled and sliced
- 1 1/2 mangos peeled and sliced
Mango Peach topping:
- 1 peach or nectarine peeled and chopped
- 1/2 of a mango peeled and chopped
- 2 tbsp. sugar
- optional garnish: whipped topping
Instructions
For crust:
-
Using a food processor, pulse the shortbread cookies until crumbly. Pour them into a large bowl.
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Using the food processor, pulse the macadamia nuts until they are finely chopped. Add them to the cookie crumbs.
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Add the sugar and melted butter to the cookie crumbs and mix until butter is incorporated.
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Press into the bottom of a 9-inch springform pan.
For cheesecake:
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In a large mixing bowl, beat cream cheese until smooth.
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Beat in sugar.
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Beat in eggs, one at a time, mixing well after each addition.
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Beat in vanilla and orange zest.
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In a food processor, puree the fruit until smooth.
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Fold the fruit puree into the cream cheese mixture.
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Pour into the prepared crust.
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Bake at 325 degrees for 50-60 minutes, or until the edges are set, and the center is still slightly jiggly.
-
Cool completely.
For topping:
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Combine the chopped fruit and sugar in a small bowl. Toss to coat. Spoon over cheesecake. EAT!
Blair @ The Seasoned Mom says
April 17, 2015 at 8:54 pmHe doesn’t like coffee?!?! Or cheesecake?! Totally weird. 🙂
I’m loving all of your fruity desserts these days. We’re into mangoes in a major way right now, so this is calling my name. And that crust? I could eat it alone…cheesecake or not!
Have a great weekend, Sarah!
Sarah says
April 21, 2015 at 9:50 pmI know!!!! Can you believe we’re related? I have a brother who doesn’t like cheesecake or coffee?? It’s so bizarre!! Haha. 🙂
Manali @ CookWithManali says
April 17, 2015 at 11:52 pmLoving all your fruity desserts Sarah! Keep them coming! This looks gorgeous! I have one friend who doesn’t like cheesecake too, like HOW on earth! Totally weird!
Sarah says
April 21, 2015 at 9:50 pmTOTALLY weird! Haha! It’s crazy, right? Thanks, girl! 🙂
Ashley | The Recipe Rebel says
April 18, 2015 at 3:17 pmI’m feeling kind of sad that I’ve never posted a real cheesecake recipe right now. We are so cheesecake people too! Must go on the to-do list, just like this gorgeous one 🙂
Sarah says
April 21, 2015 at 9:51 pmWHAT!! I’m so surprised by that! You post such fabulous and decadent desserts. I’m surprised you don’t have a cheesecake yet! You’ll have to get on it, asap! 🙂
Amanda says
April 18, 2015 at 3:47 pmThis cheescake looks totally amazing!!!
Jeff says
April 19, 2015 at 3:49 pmNope, I still don’t like cheesecake . . .sorry! My thing with carrot cake is that that I love it when the frosting is sugary, but not so much if it tastes too much like cream cheese. You pretty much nailed it 🙂
Sarah says
April 21, 2015 at 9:52 pmHaha! I wondered!!!
Erin @ The Spiffy Cookie says
April 20, 2015 at 12:06 pmI am not objecting to more cheesecake recipes, especially when this is awesome!
Sarah says
April 21, 2015 at 9:53 pmLol!! Okay, good. So glad to hear that feedback, thank you!!! 🙂
Debi @ Surroundings by Debi says
April 23, 2015 at 11:19 pmAll had to see was the word macadamia and you had me. My favorite nut ever! Thanks for sharing at the Thursday Favorite Things Blog Hop!
Sarah says
April 26, 2015 at 9:53 pmHaha! I love them too. Too bad they cost a fortune, but they are worth it!
Lara says
April 24, 2015 at 1:07 amMy husband has weird food rules too! haha makes no sense! This looks awesome and I happened to also see that Key Lime with pretzel crust. Are you freaking kidding me?!?
Sarah says
April 26, 2015 at 9:54 pmLol!! We are cheesecake fiends over here! I just made another one today, so stay tuned if you are a cheesecake fan! Thanks, Lara! 🙂
Sinea says
April 24, 2015 at 8:48 pmOoooh this looks good. Pinned it 🙂
Sarah says
April 26, 2015 at 9:55 pmThank you!
Ashley says
April 25, 2015 at 3:16 pmHi there! Visiting from the 36th Avenue link party. This looks absolutely delicious! I love mango. Thanks so much for sharing this recipe! I pinned it for future use. Your photos are beautiful!
Sarah says
April 26, 2015 at 9:56 pmThanks so much, AShley!! Thank you for your kind comment! 🙂
Carrie @ Curly Crafty Mom says
April 25, 2015 at 4:31 pmEvery single layer of this looks divine! I bet it is delicious! I need to make this!
Sarah says
April 26, 2015 at 9:57 pmIt’s sooo good! We love cheesecake!
Lou Lou Girls says
April 26, 2015 at 4:10 pmThis looks so incredible! I’m always so amazed by your talent. Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls
Sarah says
April 26, 2015 at 9:58 pmThanks so much for the party! I always appreciate it! 🙂
Diane says
April 30, 2015 at 2:00 amMango and peaches are an intriguing combination. Cheesecake goes so well with everything! Thanks so much for linking up at #Purebloglove link party!
Sarah says
May 4, 2015 at 9:08 pmThanks so much for the party!
Marlene says
May 5, 2015 at 1:14 amSarah, what would be the equivalent in cups of 1 1/2 mangos and 1/2 a mango? I generally have frozen mango on habd but not fresh ones. Thanks, this looks deliciously refreshing.
Sarah says
May 10, 2015 at 7:37 pmHi Marlene! Ya know, I don’t know exactly, but I think you could probably use about 2-3 cups and divide that proportionally, and it will work just fine. I’ve made this cheesecake with so many variations, and it always holds up really well and is very versatile. I think you could be flexible with the amount of mango, and it should still turn out okay! Thanks!
Gordy says
June 21, 2015 at 10:39 pmI used the 2 whole mangos in the puree. I think the cake just came incredibly creamier. And shortbread cookie in the crust is to die for.
Sarah says
June 29, 2015 at 9:25 amThis cheesecake is so adaptable and it always turns out – I think it’s easy to add extra fruit and flavors, and it always turns out for me! So glad you like the crust too. I think shortbread is so much tastier than regular graham cracker crusts. I’m thrilled to hear you liked this!
Gordy says
June 21, 2015 at 6:04 pmI am a cheesecake guy. I made this and it is heavenly. I have an excellent key lime cheesecake already but I am looking forward to trying yours. That would be today by the way. Thanks for your site.
Sarah says
June 29, 2015 at 9:24 amAwesome! I’m so glad you liked it! Thank you so much for your kind comment and feedback!! 🙂
Claire says
July 21, 2020 at 3:25 pmHi Sarah! Oh my goodness, this looks incredible! Is there a way to make this a no bake recipe? Could I just eliminate the eggs and skip the oven part?
Sarah says
July 21, 2020 at 8:13 pmOh, that’s an interesting idea. You know, I think you could! Use the same amount of cream cheese, 3 bricks, but instead of granulated sugar, use powdered sugar. That will be much smoother in a no-bake version. Leave out the eggs, obviously! As you said! And then the only other change I’d make, based on other no-bake cheesecake recipes, is to add Cool Whip or whipped topping. Try folding in 1 cup to start. With a no-bake cheesecake, I feel like you’ll need something to give it a little fluff and lift. That’s what I’d do! Let me know if you try it, and how it turns out. I think it’d do well in a no-bake version!