Mango Swirl Cheesecake (Light) Recipe

Name: Mango Swirl Cheesecake (Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ripe mango, peeled and pitted; 1 ¾ cups graham cracker crumbs; 2 tablespoons granulated sugar; 3 tablespoons water; 1 tablespoon liquid honey; 1 tablespoon vegetable oil; 2 cups 2% fat cottage cheese; 4 ounces light cream cheese, softened; 1 cup granulated sugar; ¾ cup low-fat sour cream; 1 large egg; 2 large egg whites; ¼ cup all-purpose flour; 2 teaspoons finely grated orange rind; 1 ½ teaspoons vanilla

Servings: persons

12 ripe mango, peeled and pitted
1 ¾ cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons water
1 tablespoon liquid honey
1 tablespoon vegetable oil
2 cups 2% fat cottage cheese
4 ounces light cream cheese, softened
1 cup granulated sugar
¾ cup low-fat sour cream
1 large egg
2 large egg whites
¼ cup all-purpose flour
2 teaspoons finely grated orange rind
1 ½ teaspoons vanilla

1
Preheat the over to 350F Spray a 9 inch springform pan with vegetable spray.
2
Make puree: in a food processor or blender, puree mango.
3
Set it aside.
4
Make crust: in a bowl, stir together graham crumbs, sugar, water, honey and oil until well mixed.
5
Pat mixture onto the bottom and the side of the prepared pan.
6
Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sugar, sour cream, egg, egg whites, flour, orange rind and vanilla; puree until smooth.
7
Pour the mixture into the crust.
8
Dollop the pureed mango over top of the batter and use knife to swirl it around.
9
Place a pan of hot water on the bottom rack of the over.
10
Bake the cheesecake in the centre of the over for 55 to 60 minutes or until it is slightly loose at the centre.
11
Run a knife around the edge of the cake.
12
Let the pan cool on a wire rack until it is room temperature.
13
Chill.

1170

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ripe mango, peeled and pitted, 1 ¾ cups graham cracker crumbs, 2 tablespoons granulated sugar, 3 tablespoons water, and more.

Yes, Mango Swirl Cheesecake (Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango Swirl Cheesecake (Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions