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No-Bake Mango Swirl Cheesecake


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

This No-Bake Mango Swirl Cheesecake is a refreshing and creamy dessert made with soft cream cheese, whipped cream, and a luscious mango puree. Perfect for any occasion, this cheesecake requires no baking and is an ideal way to enjoy tropical flavors.


Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar

For the 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

For the 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

For Garnish:

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

Instructions

  • Prepare the crust:
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
    • Press the mixture firmly into the bottom of a springform pan or mini cheesecake molds. Chill in the fridge while preparing the filling.
  • Prepare the cheesecake filling:
    • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    • Gently fold in the whipped heavy cream and Greek yogurt or sour cream until fully combined.
    • Pour the cheesecake mixture over the chilled crust, smoothing it out with a spatula.
  • Make the mango swirl:
    • If your mango puree is too thick, you can thin it out with a bit of water.
    • (Optional) If you prefer a firmer mango layer, dissolve 2 teaspoons of gelatin in 2 tablespoons of hot water and mix into the mango puree.
    • Gently pour or spoon the mango puree over the cheesecake filling.
    • Use a toothpick or a knife to create swirls by dragging it through the cheesecake and mango layers to create a marbled effect.
  • Chill the cheesecake:
    • Place the cheesecake in the refrigerator and let it chill for at least 4-6 hours, or until fully set.
  • Garnish and serve:
    • Before serving, top the cheesecake with whipped cream and fresh mango slices or chunks.
    • Sprinkle some graham cracker crumbs on top for added texture.

Notes

This cheesecake is best enjoyed cold and can be made a day in advance.

  • Prep Time: 20 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg