Ingredients

The following ingredients have 4 Servings
  • 3/4 cup graham cracker cumbs
  • 1 tablespoon granulated sugar
  • 2 tablespoon unsalted butter (melted)
  • 8 oz cream cheese (at room temperature)
  • 1 cup heavy cream
  • 1/3 cup mango puree (fresh or canned)
  • 4 tablespoons granulated white sugar (divided)
  • 2-3 drops mango essence (optional)
  • fresh mangoes (to garnish)

Instruction

  • Crush the graham crackers using your food processor or simply put them in a ziplock and whack them up with a rolling pin.
  • Transfer crumbs to a bowl. Add sugar and melted butter and mix till well combined.
  • Divide the crumb equally in serving glasses, pressing down firmly. I used 2 large glasses here but you can easily divide these crumbs into 6 small trifle glasses.
  • Place the glasses in the refrigerator while you make the cheesecake filling.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat together cream cheese and granulated sugar till smooth and creamy.
  • Add in the mango puree and mix till well combined with the cream cheese. Also add in mango essence if using. Set aside.
  • Using the wire whisk attachment of your stand mixer or using your hand mixer beat the heavy cream till it forms peaks. Be careful not to over-beat.
  • Fold half of the whipped cream to the cream cheese mixture carefully till combined.
  • Transfer cheesecake mixture to a piping bag fitted with 1/2 inch round tip.
  • Transfer remaining half of the whipped cream into another piping bag fitted with round tip.
  • Layer the glasses with the cheesecake mixture first, top it with whipped cream.
  • Add one more layer of cheesecake and finish with whipped cream on top.
  • Garnish with fresh mangoes.
  • Chill the cheesecake trifle for 4-6 hours or overnight before serving.