Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup fresh mango puree or finely chopped mango
- 1 tablespoon sugar (for mango topping, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
- Beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Whip heavy cream until soft peaks form, then fold gently into the cream cheese mixture.
- Spread the cheesecake mixture evenly over the cooled crust.
- Prepare the mango topping by mixing fresh mango puree or finely chopped mango with a little sugar if desired, and spread evenly over the cheesecake layer.
- Refrigerate for at least 3–4 hours, or until fully set.
- Once chilled, cut into small cubes and serve.
Notes
- Add a layer of passion fruit puree or raspberry coulis for extra tartness.
- Sprinkle toasted coconut flakes or chopped nuts on top for added texture.
- Substitute part of the cream cheese with Greek yogurt for a lighter dessert.
- Mix cocoa powder into the crust or drizzle chocolate over the cubes for a chocolate twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep chilled until serving; freezing is not recommended.
Nutrition
- Serving Size: 1 cube
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg