Mango Cheesecake Parfait Recipe

Graham cracker crumbs: Crushed cookies that add a crunchy, sweet base for the parfait.

Butter: Melted to mix with the crumbs and help them stick together.

Cream cheese: Soft and creamy, it gives the parfait its rich cheesecake flavor.

Sugar: Sweetens the cream cheese mixture.

Heavy cream: Whipped to add lightness and fluffiness to the cheesecake layer.

Fresh mango: Juicy, diced fruit that adds a fresh, tropical taste and bright color.

One of the most fun parts of making this Mango Cheesecake Parfait is whipping the heavy cream until it forms stiff peaks. This step might sound tricky, but once you get the hang of it, it really makes your parfait light and fluffy. Here’s how you can do it:

1. Start with a cold bowl and cold beaters or whisk. You can even pop them in the fridge for a bit before you begin. Cold tools help the cream whip up faster.
2. Pour the heavy cream into the bowl and begin beating it on medium speed.
3. Keep going until the cream thickens and when you lift the whisk or beaters, the cream holds its shape without falling over. That’s what we call stiff peaks.
4. Be careful not to overbeat! If you keep going past stiff peaks, the cream will turn grainy and start to separate into butter and liquid, which you don’t want here.

Whipping the cream this way makes the cheesecake mixture super smooth and airy, so your parfait feels light instead of heavy. It also helps the layers hold together nicely when you spoon them into your glasses.

I remember the first time I tried this, I got impatient and didn’t wait for the cream to get thick enough. The parfait ended up a bit runny and didn’t look as pretty. Now, I always make sure to watch closely and stop at just the right moment. A little tip: if you don’t have an electric mixer, you can use a whisk and some muscle power—it just takes a bit longer but still works great!

Once you master this, your parfaits will be creamy and dreamy every time.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base for parfaits.

• butter - Substitute with coconut oil: Coconut oil provides a similar binding effect and adds a subtle tropical flavor that complements the mango.

• cream cheese - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture, making it a healthier alternative to cream cheese.

• sugar - Substitute with honey: Honey adds natural sweetness and a slight floral note that pairs well with the mango.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and a hint of coconut flavor, enhancing the tropical profile of the parfait.

• fresh mango - Substitute with peaches: Peaches have a similar juicy texture and sweetness, making them a good alternative when mangoes are not available.

• To keep your mango cheesecake parfait fresh, store it in an airtight container in the refrigerator. This will help maintain its creamy texture and prevent any unwanted flavors from seeping in.
• If you plan to enjoy the parfait within a day or two, simply cover the parfait glasses with plastic wrap or a lid. This will keep the cream cheese mixture and diced mango fresh and delicious.
• For longer storage, transfer the parfait layers into a sealable container. Make sure to press a piece of plastic wrap directly onto the surface of the cream cheese mixture to prevent a skin from forming.
• When freezing, it's best to assemble the parfait in a freezer-safe container. This will ensure that the graham cracker crumbs and cream cheese mixture maintain their integrity.
• Before freezing, make sure the parfait is well-chilled in the refrigerator for at least 2 hours. This helps the layers set and makes the freezing process more effective.
• To freeze, wrap the container tightly with plastic wrap and then with aluminum foil. This double layer of protection will help prevent freezer burn and keep your mango cheesecake parfait tasting fresh.
• When you're ready to enjoy the frozen parfait, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process will help maintain the parfait's creamy texture.
• If you're in a hurry, you can also thaw the parfait at room temperature for a few hours. However, be sure to keep an eye on it to prevent the cream cheese mixture from becoming too soft.
• Once thawed, give the parfait a gentle stir to reincorporate any separated layers. This will ensure that each bite is as delicious as the first.
• Enjoy your mango cheesecake parfait within 2-3 days of thawing for the best flavor and texture.

• Gently transfer the mango cheesecake parfait from the refrigerator to the counter and let it sit at room temperature for about 10-15 minutes. This allows the cream cheese mixture to soften slightly, making it more enjoyable to eat.

• If you prefer a slightly warmer dessert, you can place the parfait glasses in a shallow pan filled with warm water for a few minutes. Be careful not to let the water touch the graham cracker crust or the cream cheese mixture.

• Avoid using a microwave to reheat the parfait, as it can cause the cream cheese mixture to separate and the graham cracker crust to become soggy.

• For an added touch, you can top the parfait with freshly diced mango or a dollop of whipped cream before serving. This will enhance the flavors and presentation.

• If the parfait has been stored for more than a day, check the texture of the graham cracker crust. If it has become too soft, you can sprinkle some fresh graham cracker crumbs on top to add a bit of crunch.

• Mixing bowl: Used to combine the graham cracker crumbs and melted butter, as well as to beat the cream cheese and sugar together.

• Spatula: Handy for mixing the graham cracker crumbs and butter, and for folding the whipped cream into the cream cheese mixture.

• Electric mixer: Essential for beating the cream cheese and sugar until smooth, and for whipping the heavy cream to stiff peaks.

• Measuring cups: Necessary for accurately measuring the graham cracker crumbs, sugar, and heavy cream.

• Measuring spoons: Used to measure the melted butter.

• Parfait glasses: Perfect for layering the graham cracker mixture, cream cheese mixture, and diced mango.

• Refrigerator: Needed to chill the parfaits for at least 1 hour before serving.

• Knife: Used to dice the fresh mango.

• Cutting board: Provides a safe surface for dicing the mango.

Prepare ingredients in advance: Dice the mango and measure out the graham cracker crumbs and butter ahead of time.

Use a food processor: Quickly mix the graham cracker crumbs and butter using a food processor for a uniform texture.

Soften cream cheese quickly: Leave the cream cheese at room temperature for 30 minutes or microwave it for 15 seconds to soften.

Chill the bowl and beaters: Place the mixing bowl and beaters in the freezer for 10 minutes before whipping the heavy cream to speed up the process.