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Updated: May 8, 2023

The summer flavors of limoncello and mango come together in this delicious cheesecake! The creamy and velvety cheesecake filling is enriched with a dash of limoncello for a touch of lemony freshness. The mango provides a sweet and fruity counterpart. Whether you want to serve a special dessert for a special occasion, or just feel like something delicious on a summer day, this limoncello mango cheesecake is sure to surprise you!


  • 200 g of cookies (of your choice)

  • 100 g of butter

  • 2 sheets of gelatin

  • 1 mango

  • 200 g whipped cream

  • 100 g powdered sugar

  • 1 sachet vanilla sugar

  • 200 g cream cheese

  • 2 sprigs of mint

  • 50 ml Koreman's Limoncello


  1. Puree the mango. Squeeze out the gelatin and dissolve in 2 tablespoons of hot water. Whisk this well into the mango puree. Beat the cream stiff with 100 grams of powdered sugar. Then beat the cream cheese well with the rest of the powdered sugar and vanilla sugar. Then whisk the mango puree into the mixture until it forms a smooth mixture.

  2. Then add the Koreman's Limoncello, and mix again with the mixture.

  3. Fold the whipped cream into the mango cream. Pour this filling onto the cookie base. Shake well to prevent possible air bubbles. Let set covered for at least 4 hours in the refrigerator.

  4. Remove the cake from the springform pan and place on a flat dish. Garnish with mint leaves.

Tip: Dust lightly with powdered sugar or other garnish if desired.

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