Mango Cheesecake Parfait
Layered with a graham cracker crust and a creamy cheesecake filling, this creative recipe makes a decadent dessert out of a breakfast classic. Top it off with the season's freshest mangoes for an easy yet rewarding no-bake summer treat!
- 115 gm cream cheese
- 40 gm icing sugar (reduce slightly for a less sweet cheesecake filling)
- 2½ ml vanilla extract
- 50 ml whipped cream
- fresh mangos, as required
- crushed digestive biscuits, as required
Beat softened cream cheese with icing sugar until smooth and creamy.
Add vanilla extract. Whisk together until soft and fluffy.
Fold in whipped cream. Set aside.
Use a food processor to puree some of the mangoes. Dice some mango flesh and mix it into the puree. Alternatively, you can just top the parfait with diced mangoes.
Spoon some of the granola or crushed digestive biscuits into a cup / desired container, followed by some of your cream cheese filling. Top with the mango salad and garnish as desired.