Mango Tango Cheesecake Bites

1. Line a 24-cup mini muffin tin with paper liners.

2. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press about 1 tablespoon of the mixture into each muffin cup. Refrigerate while preparing the filling.

3. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.

4. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

5. Spoon the cheesecake mixture into the prepared crusts, filling each cup almost to the top. Smooth the surfaces and refrigerate for at least 2 hours.

6. While the cheesecakes are chilling, prepare the mango swirl. In a small saucepan, combine diced mangoes, granulated sugar, lime juice, and cardamom. Cook over medium heat, stirring occasionally, until the mangoes break down and the mixture thickens, about 10-15 minutes.

7. Remove from heat and let cool completely. Once cooled, puree the mango mixture in a blender or food processor until smooth.

8. After the cheesecakes have chilled, remove them from the refrigerator. Spoon a small amount of mango puree onto each cheesecake and use a toothpick to create a swirl pattern.

9. Refrigerate for an additional 30 minutes to set the swirl.

10. Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.