No-Bake Mango Swirl Cheesecake

This no-bake mango swirl cheesecake is the perfect summer dessert. It's light, refreshing, and easy to make. The gluten-free graham cracker crust is topped with a creamy dairy-free cheesecake filling and a vibrant mango puree swirl. The cheesecake is then chilled until firm and set.

The inspiration for this recipe came to me on a hot summer day. I was craving something sweet and refreshing, but I didn't want to turn on the oven. I decided to make a no-bake cheesecake, and I started experimenting with different flavors. I finally settled on a mango swirl cheesecake, and it was a huge hit with my family and friends.

Prep time: 15 | Cook time: 10 | Serves: 8

Ingredients

• 1 cup gluten-free graham cracker crumbs
• 1/4 cup melted coconut oil
• 2 cups dairy-free cream cheese, softened
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup mango puree
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Press graham cracker crumbs into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes.
4. Let cool completely.
5. In a large bowl, beat cream cheese and honey until smooth.
6. Stir in vanilla and cinnamon.
7. Spread half of the cheesecake mixture onto the cooled crust.
8. Top with mango puree.
9. Swirl the remaining cheesecake mixture into the mango puree.
10. Refrigerate for at least 4 hours before serving.

Why It Works

• The gluten-free graham cracker crust is a great alternative to the traditional graham cracker crust. It's just as delicious, but it's also gluten-free.
• The dairy-free cream cheese filling is smooth and creamy. It's made with honey instead of sugar, so it's also refined sugar-free.
• The mango puree swirl adds a vibrant color and flavor to the cheesecake. It's the perfect way to cool down on a hot summer day.