Description
An easy strawberry mango cake with a buttery graham cracker crust, creamy filling, and fresh fruit toppings. A perfect tropical-inspired dessert for any occasion.
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 (450 g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup diced strawberries
1 cup diced mangoes
1 cup whipped cream
— For the Topping —
Sliced strawberries
Diced mangoes
Whipped cream
Fresh mint leaves
Instructions
1. Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch springform pan and refrigerate while preparing the filling.
2. Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
3. Fold in diced strawberries and mangoes, then gently fold in whipped cream until just combined.
4. Spread filling over the crust, smoothing the top. Refrigerate at least 4 hours or overnight.
5. Before serving, top with sliced strawberries, diced mangoes, whipped cream, and mint leaves.
6. Slice and enjoy chilled.
Notes
Use fresh, ripe fruit for best flavor.
Chill at least 4 hours before serving to set properly.
Bake crust at 350°F for 8–10 minutes if you prefer extra crunch.
For vegan, use dairy-free cream cheese and coconut whipped cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg