TROPICAL MANGO STRAWBERRY CHEESECAKE TRIFLE
INGREDIENTS
For the Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (cold), whipped to stiff peaks
For the Fruit Layers:
2 cups fresh diced mango
1½ cups fresh pineapple chunks
1 cup fresh strawberries, halved
Optional: extra mango puree for drizzling
For the Crust Layer:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
2 tbsp brown sugar
For the Topping:
Sweetened whipped cream or Cool Whip
Extra fruit for garnish
Edible flowers (optional, for decoration)
INSTRUCTIONS
1. Make the cheesecake mixture:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mix well.
Fold in the whipped heavy cream until light and fluffy. Chill.
2. Prepare graham layer:
Mix graham cracker crumbs with melted butter and brown sugar.
Press some into the bottom of the trifle dish and save the rest for layering.
3. Assemble the trifle:
In a large trifle bowl, layer the following:
Base: Graham mixture
Second: Cubed cheesecake filling
Third: Pineapple chunks
Fourth: Mango slices or cubes
Fifth: Cheesecake layer again
Sixth: More graham and fruit
Top Layer: Whipped cream swirls, strawberries, mango chunks, and edible flowers
4. Chill & serve:
Refrigerate for at least 2–3 hours before serving to let flavors meld.
