Mango Swirl Cheesecake

Mango swirl cheesecake recipe

​The Spruce Eats / Ulyana Verbytska

  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 cheesecake (16 servings)
Nutritional Guidelines (per serving)
383 Calories
28g Fat
28g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cheesecake (16 servings)
Amount per serving
Calories 383
% Daily Value*
Total Fat 28g 35%
Saturated Fat 16g 81%
Cholesterol 122mg 41%
Sodium 333mg 14%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Protein 7g
Calcium 85mg 7%
*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 exotic flavor of this mango cheesecake recipe is hard to beat. It's irresistible and beautiful, even giving you the chance to play with decorative swirls that will impress anyone. This is the perfect dessert for family dinners and small parties, and everyone will love it.

This is a simple recipe that is fun and easy to make, even if it's your first attempt at real cheesecake. You'll find a few tips that will help along the way. It's easy to serve, too. Simply take it out of the refrigerator and slice it up.


  • For the Crust
  • 1/3 cup + 2 tablespoons butter (softened, or coconut oil)
  • 1 3/4 cup graham cracker crumbs (or social tea biscuit crumbs)
  • For the Filling
  • 1 cup mango (or a 14 ounce can mango, sliced)
  • 2 tablespoons water
  • Optional: 1 teaspoon coconut flavoring
  • 4 (8-ounce) packages cream cheese
  • 1 cup sugar
  • 5 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.

    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!


  • Cracks are the most common flaw in cheesecakes, but there are tips to try and prevent them. The best option is to set a pan of water on one of the lower racks of your oven while baking the cheesecake.
  • You can also gently tap the pan on the counter just before baking to release some air.
  • The small amount of flour in this recipe was added for this purpose as well.

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