Mango Cheesecake Cookies Recipe
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Mango Cheesecake Cookies Recipe

5 Mins read

Mango Cheesecake cookies are the PERFECT weeknight treat for cheesecake cookie lovers who want to try something new! Each soft graham cracker cookie is frosted with a fluffy mango-flavored cheesecake filling and drizzled with a generous fresh mango compote. This cookie wraps all of the delicious components of mango cheesecake into a cookie! If you are craving a bite of summer, even when it’s not summer, you can whip these up using frozen mango and LorAnn Oils’ fabulous mango flavoring.

This post is proudly sponsored by LorAnn Oils, but all thoughts and opinions expressed here ( as always) are entirely my own. Thank you for supporting the brands that make Almonds and Apricots possible.

Interested in Other Recipes? Try These:

  • Summery Flavors: Mango reminds me of summer! These are pure sunshine even when it is cloudy or cold
  • Easy Baking: Simple ingredients and instructions make baking these cookies a breeze.
  • Crowd Pleaser: EVERYONE will want this recipe when you show up with a tray full of these cuties.
  • Customizable: Add your twist by experimenting with different flavorings from LorAnn oils, fruit choices, and toppings.

Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Digital Scale
  • Baking sheets or Parchment paper
  • Wire racks
  • Large spoon or spatula
  • Rolling pin
  • Cooking spray
  • Piping bag with star or round tip (for frosting)
  • Saucepan for making mango compote
  • Jar or airtight container for storing compote

Shopping List

For the Graham Cracker Cookie Base:

  • Salted butter
  • Granulated sugar
  • Powdered sugar
  • Eggs
  • Vanilla extract
  • Graham crackers
  • All-purpose flour
  • Baking powder
  • Salt

For the Mango Cheesecake Frosting:

  • Salted butter
  • Powdered sugar
  • Cream cheese
  • Vanilla extract
  • LorAnn Oils mango flavoring
  • Yellow food coloring (optional)

For the Simple Mango Compote:

  • Ripe mango chunks (fresh or frozen)
  • Lime
  • Granulated sugar

Now, let’s dive into how to make Mango Cheesecake Cookies with a Graham Cracker Base!

Step 1: Gather Your Ingredients

First, gather all your ingredients to ensure a smooth baking process.

Step 2: Preheat and Prepare

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Weigh all ingredients and set them aside for easy access.

Step 3: Mix the Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the graham cracker crumbs, all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.

Step 5: Shape and Bake

Roll the dough into balls and flatten them slightly on the prepared baking sheets. Sprinkle additional graham cracker crumbs. Bake for 10-12 minutes, until lightly golden around the edges. Allow the cookies to cool completely on wire racks.

Step 6: Prepare the Frosting

In a mixing bowl, beat together the softened butter, powdered sugar, cream cheese, vanilla extract, mango flavoring, and heavy cream until smooth and creamy.

Step 7: Decorate and Serve

Once the cookies have cooled, pipe the mango cheesecake frosting onto each cookie. Top with a drizzle of homemade mango compote for a delicious finishing touch.

Step 8: Enjoy!


  • Vanilla Bean Coconut Cream Doughnuts- QUICK RISE: These doughnuts are so soft and pillowy and bursting with creamy coconut vanilla flavor. In this recipe, we’ll combine simple ingredients like flour, yeast, eggs, and butter to create the perfect chewy doughnut dough base. Then, we’ll fill them with a dreamy vanilla bean coconut cream filling. You’ll want to save this recipe and make it over and over!

I also have a wonderful Carrot Cake Cinnamon roll recipe If you’re as crazy about Carrot Cake as I am, these cinnamon rolls with a carrot cake twist are gonna steal your heart. It’s like bringing together two unexpected friends – classic carrot cake and beloved cinnamon rolls – for a dessert and brunch mashup that’s pure bliss.+

Recipe Card


Mango Cheesecake Cookies


Mango Cheesecake Cookies

( 5 STARS ) | 1 REVIEW



Mango Cheesecake Cookies are the perfect treat for cheesecake cookie lovers! Soft graham cracker cookies with fluffy mango cheesecake filling and fresh mango compote. Enjoy a taste of summer anytime with this delightful recipe!


Graham Cracker Cookie Base Ingredients:

  • 200g (2 sticks) salted butter, softened
  • 160g (1 1/3 cup) powdered sugar
  • 88g (1/2 cup) granulated sugar
  • 2 large eggs
  • 15g (about 3 teaspoons) vanilla extract
  • 9g (about 2 teaspoons) baking powder
  • Pinch of salt
  • 320g (about 2.5 cups) all-purpose flour
  • 120g (about 1 cup) crushed graham crackers (about 2 full packets of graham cracker cookies)

Mango Cheesecake Frosting Ingredients:

  • 100g (one stick) salted butter, softened
  • 2 cups (256g) powdered sugar
  • 4oz cream cheese
  • 1 tablespoon LorAnn Oils vanilla extract
  • ½ teaspoon LorAnn Oils mango flavoring (optional)

Simple Mango Compote Ingredients:

  • 2 cups (about 300g) ripe mango chunks (fresh or frozen)
  • Zest and juice of 1 lemon (optional)
  • ¼ cup (50g) granulated sugar, or to taste


  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, crushed graham crackers, baking powder, and salt until well combined.
  3. In a separate mixing bowl, use a hand mixer to cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Roll the dough into 15 dough balls.
  7. Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Flatten each dough ball slightly with the back of a spoon or cookie scoop.
  9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Try not to leave them in longer than 12 minutes; you want them to be slightly underdone.
  10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Mango Cheesecake Frosting Instructions:

  1. In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar, vanilla extract, and mango flavoring, beating until smooth and fluffy.
  3. Set aside covered until ready to use.

Simple Mango Compote Instructions:

  1. In a saucepan, combine the mango chunks, lemon zest and juice, and granulated sugar.
  2. Cook over medium heat, stirring occasionally, until the mango is soft and the mixture has thickened slightly, about 10-15 minutes.
  3. Allow the mango compote to cool completely before using it as a topping for the cookies. Wrap it in plastic and store in the fridge until ready to use.


  1. Once the mango cheesecake frosting and mango compote are ready, top each cooled cookie with a dollop of frosting, followed by a spoonful of mango compote.
  2. Serve and enjoy these delicious mango cheesecake cookies!

Did You Make This Recipe?

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