Introduction

This Strawberry Mango Swirl Cheesecake combines creamy richness with bright, fruity flavors for a delightful dessert. Featuring a chocolate cookie crust and vibrant mango and strawberry purees swirled throughout, it’s sure to impress at any gathering.

Strawberry Mango Swirl Cheesecake Recipe - Recipe Image

Ingredients

180g chocolate cookies
90g unsalted butter, melted
680g cream cheese, softened
200g granulated sugar
2 teaspoons vanilla extract
3 large eggs
180g sour cream
100g fresh mango puree
100g fresh strawberry puree
2 teaspoons cornstarch

Instructions

Step 1: Crush the chocolate cookies into fine crumbs and mix with the melted butter. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator to set the crust.
Step 2: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until fully combined.
Step 3: Add the eggs one at a time, mixing on low speed after each addition. Stir in the sour cream until the batter is smooth and creamy.
Step 4: Divide the mango and strawberry purees into two small bowls. Mix each puree separately with 1 teaspoon of cornstarch to help thicken them.
Step 5: Pour the cheesecake batter evenly over the chilled crust. Drop spoonfuls of mango and strawberry purees on top of the batter. Use a skewer or knife to swirl the purees into a marble pattern gently.
Step 6: Bake the cheesecake at 325°F (163°C) for 50–60 minutes, until the center is set but still slightly jiggly when gently shaken.
Step 7: Turn off the oven and leave the door slightly open. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
Step 8: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight before serving to allow it to fully set.

Tips & Variations

Use ripe, fresh mangoes and strawberries for the purees to maximize natural sweetness and flavor.
Swirl the fruit purees gently to avoid overmixing and keep a beautiful marbled effect.
If you don’t have fresh fruit, frozen purees can work—just thaw and strain excess liquid before using.
Add a pinch of lemon zest to the batter for a subtle citrus brightness that complements the fruit.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow to come to room temperature for about 15 minutes for the best texture before serving. This cheesecake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully develop flavors and set the texture, making it an ideal make-ahead dessert.

How do I prevent cracks on the cheesecake surface?

Cooling the cheesecake slowly inside the oven with the door ajar helps prevent cracks by reducing sudden temperature changes that can cause the surface to split.

Strawberry Mango Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This Strawberry Mango Swirl Cheesecake combines a rich, creamy cheesecake base with vibrant swirls of fresh mango and strawberry puree, creating a visually stunning and delicious dessert. The chocolate cookie crust adds a delightful crunch, while the slow cooling process ensures a smooth, velvety texture. Perfect for special occasions or a refreshing summer treat.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

180g chocolate cookies
90g unsalted butter, melted

Cheesecake Filling

680g cream cheese, softened
200g granulated sugar
2 teaspoons vanilla extract
3 large eggs
180g sour cream

Fruit Swirls

100g fresh mango puree
100g fresh strawberry puree
2 teaspoons cornstarch (divided: 1 tsp each for mango and strawberry puree)

Instructions

Prepare the crust: Crush the chocolate cookies into fine crumbs and mix thoroughly with the melted butter. Press the resulting mixture evenly into the bottom of a springform pan. Place the crust in the refrigerator to chill and set.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, continuing to mix until fully incorporated and the mixture is silky.
Add eggs and sour cream: Add the eggs one at a time to the cream cheese mixture, mixing on low speed to prevent overbeating. Once combined, stir in the sour cream until the batter is smooth and creamy.
Prepare fruit purees: Divide the cornstarch into two separate small bowls. Mix 1 teaspoon of cornstarch into the mango puree and the remaining teaspoon into the strawberry puree, stirring each until well combined.
Assemble the cheesecake: Pour the cheesecake batter evenly over the chilled crust in the springform pan. Drop spoonfuls of the mango and strawberry purees over the surface of the batter. Using a skewer or a knife, gently swirl the purees into the batter to create a marbled, artistic pattern.
Bake the cheesecake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 50 to 60 minutes, until the center is set but still slightly jiggly when gently shaken.
Cool gradually: Turn off the oven, slightly open the oven door, and leave the cheesecake inside for 1 hour. This slow cooling helps prevent cracking and ensures a creamy texture.
Chill before serving: Remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours or preferably overnight before serving to allow the flavors to settle and the texture to firm up.

Notes

Ensure the cream cheese and sour cream are at room temperature for a smooth batter without lumps.
Using a springform pan makes it easier to remove the cheesecake without damaging its sides.
The slow cooling in the oven helps prevent cracking and produces a silky cheesecake texture.
For extra flavor, fresh mango and strawberry purees are recommended, but frozen purees can be used if fresh are unavailable.
Store leftover cheesecake in the refrigerator and consume within 3-4 days for best quality.

Keywords: cheesecake, strawberry mango cheesecake, fruit swirl cheesecake, chocolate cookie crust, baked cheesecake, dessert, summer dessert, creamy cheesecake