Description
Indulge in the tropical flavors of this No-Bake Mango Swirl Cheesecake. Creamy and luscious, with a vibrant mango swirl, this dessert is perfect for summer gatherings or a sweet treat any time of year.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/4 cups heavy whipping cream, cold
For the mango swirl:
- 3/4 cup mango puree (fresh or canned)
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Mix graham cracker crumbs and sugar, then stir in melted butter. Press firmly into a 9-inch springform pan and chill.
- Make the filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Whip cold heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Add the mango swirl: Mix mango puree with lemon juice and sugar. Drop spoonfuls over the cheesecake and swirl gently.
- Chill and serve: Refrigerate for at least 6 hours, preferably overnight. Remove from pan before serving.
Notes
- Use ripe, sweet mangoes or quality canned puree for best results.
- Mini versions can be made in jars or muffin tins for individual servings.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 23g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
