Description

This No-Bake Mango Swirl Cheesecake is a creamy, refreshing dessert combining a buttery graham cracker crust with a smooth cream cheese filling and a luscious mango puree swirl. Perfect for warm days or when you want an elegant dessert without turning on the oven, this cheesecake features tropical mango flavor beautifully marbled throughout and topped with fresh mango and whipped cream for an irresistible finish.

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

Garnishes

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

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand, ensuring the crumbs are evenly coated.
Press the crust: Firmly press the crumb mixture into the bottom of a springform pan or mini cheesecake molds. Chill in the refrigerator while you prepare the filling to allow it to set.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
Fold in dairy components: Gently fold the whipped heavy cream and Greek yogurt or sour cream into the cream cheese mixture until fully combined, maintaining a light and airy texture.
Assemble the base layer: Pour the cheesecake filling over the chilled crust, smoothing the surface evenly with a spatula.
Prepare the mango puree: If the mango puree is too thick, thin it out with a little water to achieve a pourable consistency.
Optional gelatin step: For a firmer mango layer, dissolve 2 teaspoons of unflavored gelatin into 2 tablespoons of hot water and mix it thoroughly into the mango puree.
Add the mango swirl: Gently pour or spoon the mango puree over the cheesecake filling layer.
Create the swirl effect: Use a toothpick or a knife to drag through both the cheesecake and mango layers to produce a marbled, swirled pattern on top.
Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 to 6 hours, or until it is fully set and firm to the touch.
Garnish before serving: Just before serving, top the cheesecake with fresh mango slices or chunks and a generous dollop of whipped cream.
Add final touches: Sprinkle additional graham cracker crumbs over the top to add texture and enhance presentation.

Notes

The optional gelatin ensures the mango layer holds its shape better but can be omitted for a softer texture.
You can substitute sour cream for Greek yogurt based on your preference or availability.
Use ripe, sweet mangoes or canned mango puree for best flavor.
Make sure the cream cheese is fully softened at room temperature for a smoother filling.
Chilling time is important for the cheesecake to set properly; do not rush this step.
For individual servings, use mini cheesecake molds with the same process.