Dessert

Strawberry Mango Swirl Cheesecake Recipe

ByLana Polati January 29, 2026January 29, 2026

Introduction

The Strawberry Mango Swirl Cheesecake is a vibrant and creamy dessert perfect for any occasion. Combining the luscious flavors of fresh mango and strawberry purees with a rich cream cheese base, this cheesecake features a beautiful marbled swirl that’s both eye-catching and delicious.

A slice of cheesecake with three distinct layers sits on a white plate against a white marbled texture surface. The bottom layer is dark brown with a crumbly texture, likely a chocolate cookie crust. The middle layer is creamy white and smooth, representing the classic cheesecake filling. The top layer is a bright, glossy mix of red and yellow swirls, creating a vibrant marbled effect. A fresh red strawberry with green leaves rests on top, adding a fresh touch to the dessert. Photo taken with an iphone --ar 4:5 --v 7

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 melted butter. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
Step 2: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until fully combined.
Step 3: Add the eggs one at a time, mixing on low speed to incorporate each before adding the next. Stir in the sour cream until the mixture is smooth and creamy.
Step 4: Divide the fruit purees into two small bowls. Mix the mango puree with 1 teaspoon of cornstarch, and do the same with the strawberry puree.
Step 5: Pour the cheesecake batter over the chilled crust in the springform pan. Drop spoonfuls of mango and strawberry purees on top in an alternating pattern. Use a skewer or knife to gently swirl the purees into the batter, creating a marbled effect.
Step 6: Bake the cheesecake at 325°F (163°C) for 50 to 60 minutes, or until the center is set but still slightly jiggly when you gently shake the pan.
Step 7: Turn off the oven and leave the door slightly ajar. Allow the cheesecake to 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.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
Use gelatin in the purees instead of cornstarch if you want a firmer swirl.
Swap chocolate cookies for graham crackers or digestive biscuits for a different crust texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan wrapped with plastic wrap to maintain moisture. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A slice of cheesecake with three clear layers sits on a white plate over a white marbled texture. The bottom layer is thin and dark brown, crumbly like a chocolate cookie crust. Above it is a thick, creamy white layer of smooth cheesecake. The topmost layer features bright swirls of red and yellow jelly that blend and twist together, creating a glossy, colorful pattern. A fresh red strawberry with green leaves rests on the cheesecake slice, adding a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit puree instead of fresh?

Yes, you can use frozen fruit purees if fresh are unavailable. Make sure to thaw and drain any excess liquid before mixing with cornstarch to prevent the swirl from becoming too runny.

How do I prevent cracks in my cheesecake?

Slow cooling is key to preventing cracks. Allow the cheesecake to cool gradually in the oven with the door slightly ajar, then chill thoroughly in the refrigerator before serving.