Mango Swirl Cheesecake

Mango swirl cheesecake recipe

​The Spruce Eats / Ulyana Verbytska

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
206 Calories
11g Fat
23g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16
Amount per serving
Calories 206
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 29%
Cholesterol 83mg 28%
Sodium 143mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Total Sugars 17g
Protein 4g
Vitamin C 4mg 19%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you're looking for the smoothest, most scrumptious cheesecake, the sweet and tangy flavor of this mango cheesecake recipe is hard to beat. Irresistible and beautiful, it will give you the chance to play with decorative swirls. This is the perfect dessert for family dinners and small parties.

This simple recipe is fun and easy to make. You'll find a few tips to help you along the way.

Ingredients

For the Crust

  • 2 tablespoons cup + 2 tablespoons butter (softened, or coconut oil)
  • 1 3/4 cups graham cracker crumbs (or social tea biscuit crumbs)

For the Filling

  • 1 cup mango (or a 14 ounce can mango, sliced)
  • 2 tablespoons water
  • 1 teaspoon Optional: 1 teaspoon coconut flavoring
  • 4 packages (8-ounce) packages cream cheese
  • 1 cup sugar
  • 5 large eggs
  • 1 tablespoon flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mango swirl cheesecake
    ​The Spruce Eats / Ulyana Verbytska
  2. Preheat oven to 350 F. Prepare a springform pan by lining it with tin foil or parchment paper. You can also use a standard cake pan or several ramekins. Grease either with butter or coconut oil.

    Prepare a springform pan
    ​The Spruce Eats / Ulyana Verbytska
  3. In a large bowl, stir room-temperature or microwave-warmed butter into cracker crumbs (or pulse in the processor to combine).

    Stir butter and cracker
    ​The Spruce Eats / Ulyana Verbytska
  4. Press into the bottom of the prepared pan to make a bottom crust. Set in refrigerator.

    Make a bottom crust
    ​The Spruce Eats / Ulyana Verbytska
  5. Place fresh mango slices in a food processor or blender. Add 2 tablespoons water and the coconut flavoring (if using). Blend well to make a thick puree. If using fresh mango, you may want to add 2 teaspoons sugar to sweeten it. Set aside.

    Place mango in food processor
    ​The Spruce Eats / Ulyana Verbytska
  6. Place the cream cheese in a large mixing bowl. If it's cold, cover with a plate and microwave for 1 to 2 minutes until soft. Add sugar and beat at low speed until smooth.

    Place cream cheese in mixing bowl
    ​The Spruce Eats / Ulyana Verbytska
  7. Begin adding eggs, one at a time, beating at low speed. This can also be done by hand with a whisk to avoid over-beating.

    Begin adding eggs
    ​The Spruce Eats / Ulyana Verbytska
  8. Add half the mango puree into the cream cheese mixture and sprinkle with flour. Mix on low speed or by hand just until incorporated. The small amount of flour in this recipe was added to avoid cracks in the baked cheesecake.

    Add mango
    ​The Spruce Eats / Ulyana Verbytska
  9. Pour batter into the prepared pan(s) and smooth out the top.

    Pour batter in pan
    ​The Spruce Eats / Ulyana Verbytska
  10. Now the fun part: drizzle the remaining puree onto the surface of the cake in 3 horizontal lines or dots all over the surface.

    Drizzle cake
    ​The Spruce Eats / Ulyana Verbytska
  11. With a cake tester, skewer, or thin-bladed knife, swirl the batter and puree together using wide circular movements.

    Swirl batter
    ​The Spruce Eats / Ulyana Verbytska
  12. Bake for 1 hour, or 10 minutes longer if the cake appears undercooked. Keep in mind that the top of cheesecake will always be a little jiggly, but it will firm up later.

    Let set
    ​The Spruce Eats / Ulyana Verbytska
  13. Allow the cheesecake to cool in the pan before removing. Refrigerate until ready to serve.

    Allow to cool
    ​The Spruce Eats / Ulyana Verbytska
  14. Slice, serve, and enjoy.

Avoid Cracks

Cracks are the most common flaw in cheesecakes, but there are tips to try and prevent them:

  • Set a pan of water on one of the lower racks of your oven while baking the cheesecake.
  • Gently tap the pan on the counter just before baking to release some air.

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