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Layered Strawberry Mango Cheesecake

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Layered Strawberry Mango Cheesecake is a vibrant, no-bake dessert with a buttery graham cracker crust, creamy cheesecake filling, and fresh layers of mango and strawberry purée for a fruity, eye-catching finish.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream
  • 1 cup mango purée (from fresh or frozen mango)
  • 1 cup strawberry purée (from fresh or frozen strawberries)
  • 2 tablespoons unflavored gelatin
  • 1/2 cup cold water (for blooming gelatin)
  • Fresh mango and strawberry slices, for garnish (optional)

Instructions

  1. In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Chill while preparing the filling.
  2. Sprinkle gelatin over 1/2 cup cold water in a small bowl and let sit for 5 minutes. Microwave for 15–20 seconds until dissolved and clear. Let cool slightly.
  3. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In another bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
  5. Divide the filling evenly into two bowls. Fold mango purée and half the gelatin into one. Fold strawberry purée and remaining gelatin into the other.
  6. Spread the mango layer over the crust and smooth the top. Chill for 20–30 minutes to slightly firm up.
  7. Carefully spread the strawberry layer over the mango layer. Smooth the top.
  8. Refrigerate for at least 6 hours or overnight until completely set.
  9. Before serving, garnish with fresh mango and strawberry slices if desired.

Notes

  • Use ripe, sweet fruit for best results.
  • Chilling the mango layer before adding the strawberry layer helps maintain clean layers.
  • You can blend and strain purées for a smoother texture.
  • Refrigerate leftovers and consume within 3–4 days.

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