Description

This No-Bake Mango Swirl Cheesecake is a refreshing, creamy dessert that perfectly blends tangy cream cheese with sweet mango puree. With a buttery graham cracker crust and a luscious mango swirl on top, it’s an easy-to-make treat that requires no baking and is ideal for warm days or when you want a simple yet elegant dessert. The smooth texture and vibrant tropical flavor make it a crowd-pleaser for any occasion.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar

Cheesecake Filling

16 oz (2 packages) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
1/2 cup plain Greek yogurt or sour cream

Mango Swirl

1 1/2 cups mango puree (fresh or canned)
2 tablespoons sugar (optional, depending on sweetness of mango)
2 teaspoons unflavored gelatin (optional, for a firmer texture)
2 tablespoons hot water

Garnish

Fresh mango slices or chunks
Whipped cream
Graham cracker crumbs (for sprinkling)

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Instructions

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand in texture. This will form a flavorful and sturdy base for your cheesecake.
Press crust into pan: Firmly press the crust mixture into the bottom of a springform pan or individual mini cheesecake molds. Make sure it is evenly distributed and compact. Place it in the refrigerator to chill while you prepare the filling.
Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This step is key for a silky filling texture.
Fold in cream and yogurt: Gently fold the whipped heavy cream and the Greek yogurt or sour cream into the cream cheese mixture until everything is fully incorporated without deflating the whipped cream.
Assemble cheesecake base: Pour the creamy cheesecake filling evenly over the chilled crust and smooth the surface with a spatula for an even layer.
Prepare mango swirl: If your mango puree is thick, thin it with a small amount of water to reach a swirl-able consistency. Optionally, dissolve the gelatin in hot water and stir it into the mango puree if you want a firmer mango layer for better structure.
Add mango puree: Gently spoon or pour the mango puree over the cheesecake layer, spreading lightly if needed.
Create swirl effect: Use a toothpick or knife to drag through the mango puree and cheesecake layer, creating a beautiful marbled swirl pattern.
Chill the cheesecake: Transfer the entire cheesecake to the refrigerator and chill for at least 4 to 6 hours, or until it is fully set and firm enough to slice cleanly.
Garnish before serving: Before serving, decorate the top with whipped cream, fresh mango slices or chunks, and a light sprinkle of graham cracker crumbs for added texture and visual appeal.

Notes

Use ripe, sweet mangoes or quality canned mango puree for the best flavor.
The gelatin in the mango swirl is optional but helps the puree hold its shape better.
If you do not have a springform pan, use any round pan with removable sides or mini molds for individual servings.
For a dairy-free version, substitute cream cheese and cream with vegan alternatives and yogurt with coconut yogurt.
Adjust sugar in the mango puree based on the natural sweetness of your mangoes.