Strawberry Mango Split Cake
A delightful dessert combining fruity flavors of strawberries and mangoes with a creamy texture, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup butter, melted
For the filling
- 2 cups 2 cups cream cheese Make sure it's at room temperature.
- 1 cups 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup whipped cream
For the toppings
- 2 cups 2 cups fresh strawberries, sliced Use fresh for best flavor.
- 2 cups 2 cups fresh mango, diced Can substitute with other fruits if necessary.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 8-10 minutes or until lightly golden. Allow it to cool.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream until combined.
- Spread the cream cheese mixture over the cooled crust.
- Top with sliced strawberries and diced mango.
- Refrigerate for at least 2 hours before serving.
Notes
Serve chilled and consider adding a dollop of whipped cream or a sprig of mint on top. Store leftovers in the refrigerator for up to 3-4 days or freeze tightly wrapped to prevent freezer burn.