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Ingredients:
For the crust:
– 2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the filling:
– 16 oz (450g) cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup diced strawberries
– 1 cup diced mangoes
– 1 cup whipped cream
For the topping:
– Sliced strawberries
– Diced mangoes
– Whipped cream
– Mint leaves for garnish
1. Preheat oven to 350Β°F (175Β°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until well combined.
4. Gently fold in the diced strawberries and mangoes into the cream cheese mixture.
5. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
6. Pour the filling over the cooled crust, spreading it evenly.
7. Refrigerate the cake for at least 4 hours or until set.
8. Before serving, top the cake with sliced strawberries, diced mangoes, whipped cream, and mint leaves for garnish.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: Approximately 4 hours 20 minutes | Servings: 8-10 slices
