Tropical Mango Cheesecake Parfaits

Allergens

Dairy, Gluten

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 1 large ripe mango, peeled and diced
• 1/4 cup shredded coconut, toasted
• Zest of one lime
• Juice of half a lime
• Fresh berries for garnish

Instructions

1. In a small bowl, combine graham cracker crumbs and melted butter until well mixed set aside.
2. In a large bowl, beat together cream cheese, sugar, and vanilla extract until smooth and fluffy.
3. Gradually add heavy cream to the cream cheese mixture, beating until stiff peaks form.
4. Fold in diced mango, lime zest, and half of the toasted coconut into the whipped cream mixture.
5. Layer graham cracker crumbs, cheesecake mixture, and remaining toasted coconut in two parfait glasses.
6. Refrigerate for at least 30 minutes before serving.

Chef’s Insight

Allow the cheesecake mixture to cool before folding in the mango for a smoother texture.

Notes

This recipe can be easily doubled or tripled for larger gatherings.