Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Mango Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 34 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Tropical, American
  • Diet: Vegetarian

Description

This No-Bake Mango Swirl Cheesecake is a luscious tropical dessert featuring a crisp graham cracker crust, creamy vanilla cheesecake filling, and a vibrant mango swirl. Perfect for warm-weather gatherings, this easy, fridge-set cheesecake combines smooth cream cheese and whipped cream with fresh mango puree, delivering a refreshing burst of flavor without the need for baking.

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1½ cups heavy whipping cream

For the Mango Swirl:

  • 1 cup fresh or thawed frozen mango chunks
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the Mango Swirl: In a blender or food processor, combine the mango chunks, sugar, and lemon juice. Blend until smooth and set aside for swirling late.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, and lemon juice, continuing to beat until everything is well combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, preserving the light and airy texture.
  4. Assemble the Cheesecake: Pour the cheesecake filling evenly over the chilled crust and smooth the top with a spatula. Drop spoonfuls of the mango puree across the surface. Using a skewer or knife, gently swirl the mango puree into the filling to create a marble effect.
  5. Chill to Set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavors. Once firm, remove the sides of the springform pan, slice into 12 servings, and serve chilled.

Notes

  • For an extra mango layer, spread a thin layer of mango puree over the crust before adding the filling, then swirl the remaining puree on top as usual.
  • Canned mango pulp can be used as a substitute for fresh mango; adjust sugar levels to maintain sweetness.
  • Ensure cream cheese is well softened for a smooth filling and easier mixing.
  • Use a clean knife dipped in hot water to cut cleaner slices.

Find it online: https://slsrecipes.com/no-bake-mango-swirl-cheesecake-recipe/