Description
A delightful layered strawberry mango cheesecake that’s a celebration of fruity freshness and creamy richness, perfect for summer gatherings.
Ingredients
Scale
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice
- 2 cups fresh strawberries, sliced
- 2 cups fresh mangoes, diced
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter and ¼ cup sugar. Press mixture into a 9-inch springform pan. Bake for 10 minutes and let cool.
- In a separate bowl, beat together the cream cheese and ½ cup sugar until smooth. Gradually add the heavy cream while mixing until fluffy. Mix in lemon juice.
- Pour half of the cream cheese mixture over the cooled crust. Layer sliced strawberries, then add the remaining filling. Top with diced mangoes and press lightly.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow layers to set.
- Run a knife around the edge before releasing the springform pan. Garnish with fresh fruit or chocolate shavings as desired.
Notes
For a lighter version, substitute heavy cream with Greek yogurt. Ensure all ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, dessert, summer, strawberries, mango, layered
