Description
A refreshing Strawberry Mango Split Cake with a buttery graham cracker crust, creamy fruit-filled cream cheese layer, and a topping of fresh strawberries, mangoes, and whipped cream.
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
Mint leaves
Instructions
1. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
2. Press mixture into bottom of 9-inch springform pan. Chill while preparing filling.
3. Beat cream cheese until smooth. Add powdered sugar and vanilla, mix until creamy.
4. Fold in diced strawberries and mangoes gently.
5. Fold in whipped cream until combined.
6. Spread filling evenly over crust, smoothing top with spatula.
7. Refrigerate at least 4 hours or overnight until firm.
8. Before serving, top with sliced strawberries, diced mangoes, and whipped cream.
9. Garnish with mint leaves. Slice and serve.
Notes
Chill cake at least 4 hours before slicing for best texture.
Bake crust for 8–10 minutes at 350°F if you want extra crunch.
For a vegan version, use dairy-free cream cheese and coconut whipped cream.
Cake keeps 4 days refrigerated in airtight container.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
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