Luscious No-Bake Mango Swirl Cheesecake
Savor the tropical bliss of this Luscious No-Bake Mango Swirl Cheesecake! Creamy, fruity, and utterly irresistible, this dessert is perfect for any occasion.
Equipment
- 9-inch springform pan
- Blender or food processor
- Mixing bowls
- Hand or stand mixer
- Offset spatula or knife
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mango puree fresh or canned
- For the Mango Swirl:
- 1/2 cup mango puree
- 1 tablespoon powdered sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Place in the refrigerator to chill while preparing the filling.
- Prepare the Mango Swirl:
- In a small bowl, mix the mango puree, powdered sugar, and lemon juice. Set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Layer and Swirl:
- Pour half of the cheesecake filling over the prepared crust and smooth the surface.
- Add dollops of mango puree on top of the filling, then use a knife or skewer to create swirls.
- Add the remaining cheesecake filling and smooth the top.
- Add more dollops of mango puree on top and swirl again for a beautiful pattern.
- Chill:
- Cover the pan and refrigerate for at least 6 hours or overnight to set.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Garnish with fresh mango slices or mint leaves for an extra touch of elegance.