Description
A luscious no-bake mango swirl cheesecake combining a crunchy graham cracker crust with a creamy, smooth cheesecake filling infused with fresh mango puree for a refreshing and easy summer dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream, cold
- 1 cup mango puree (fresh or canned)
- 1 teaspoon unflavored gelatin (optional)
- 2 tablespoons warm water (for dissolving gelatin, if using)
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 30 minutes.
- Dissolve gelatin (optional): In a small bowl, dissolve the gelatin in warm water and let it bloom for 5 minutes to ensure it activates properly.
- Make the cheesecake batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, mixing until fully combined. If using gelatin, incorporate it into this cream cheese mixture.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated and smooth.
- Assemble the cheesecake: Pour two-thirds of the filling over the chilled crust and smooth the top evenly.
- Create the mango swirl: Gently fold half of the mango puree into the remaining cheesecake batter to create a marbled effect, then spoon this mixture over the top of the cheesecake layer in the pan.
- Finish with mango swirl topping: Dollop the remaining mango puree onto the cheesecake and use a toothpick or knife to swirl it gently for an attractive marbled finish.
- Chill and set: Cover the cheesecake and refrigerate for at least 6 hours or overnight until firm and set.
- Serve: Remove from the springform pan carefully before slicing and serving.
Notes
- Gelatin is optional but recommended for a firmer texture, especially in warm environments.
- Fresh mango puree provides the best flavor; canned mango puree is a convenient substitute.
- Digestive biscuits can be used instead of graham crackers for the crust if preferred.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
