Description
Indulge in the tropical flavors of this creamy and luscious No-Bake Mango Swirl Cheesecake. With a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant mango swirl, this dessert is a delightful treat for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 cup mango purée (fresh or canned)
- 1 tablespoon sugar (optional, to taste)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Crust:
For the Filling:
For the Mango Swirl:
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator.
- Make the Filling: Beat cream cheese until smooth. Add sugar, vanilla, and lemon juice. Whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread filling over the chilled crust.
- Create the Mango Swirl: In a saucepan, combine mango purée, sugar, lemon juice, and cornstarch mixture. Cook until thickened. Cool to room temperature. Spoon mango purée over the filling and swirl with a toothpick.
- Chill and Serve: Refrigerate the cheesecake for at least 6 hours or overnight until set. Slice and enjoy!
Notes
- Use ripe fresh mangoes for the best flavor.
- Consider adding a layer of coconut flakes for a tropical twist.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for mango swirl)
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 24g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
