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Mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust. Refrigerate for 30 minutes.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well.
In a small saucepan, dissolve the gelatin in 1/4 cup of warm water. Let it cool slightly.
Add the gelatin to the cream cheese mixture and blend until well incorporated.
Gently fold in the whipped cream until the mixture is light and fluffy.
Divide the cream cheese mixture into two parts. Add the mango puree to one part and mix until well blended.
Pour the plain cream cheese mixture over the crust in the springform pan. Swirl the mango cream cheese mixture on top using a knife or skewer to create a marbled effect.
Refrigerate for at least 4 hours or until set.
Before serving, garnish with whipped cream, mango slices, and a dusting of ground cinnamon.Serve:
Enjoy this Luscious No Bake Mango Swirl Cheesecake chilled, and relish the perfect blend of creamy and tropical flavors!Prep Time: 20 minutes | Cooking Time: 0 minutes (no-bake) | Total Time: 4 hours 20 minutes (including chilling time) | Calories: 350 kcal per serving | Servings: 8 servings
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