No-Bake Mango Gingerbread Cheesecake Parfaits

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

To make this vegan, use a nondairy cream cheese in the filling and vegan butter or coconut oil instead of butter in the crust.

For the ginger cookies, select cookies that are dry and crisp, rather than moist and chewy, to ensure that they blend smoothly into crumbs.

The final dollop of cheesecake can be piped on using a piping bag and a star tip if desired, as pictured here.

No-Bake Mango Gingerbread Cheesecake Parfaits

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Ingredients

Gingerbread Crust

  • 6 ounces (170 g / 2 heaping cups) gingersnap or gingerbread cookies
  • 4 tbsp unsalted butter, melted

Vanilla Cheesecake

  • 1 pound (454g) cream cheese, at room temperature
  • 1 tbsp vanilla extract
  • pinch of salt
  • 2 cups (226 g) powdered sugar

For assembly

  • 1 pound (454 g) chopped mango (about 2 to 3 large mangos)
  • pomegranate arils, for garnish (optional)
  • mint leaves, for garnish (optional)

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

To make this vegan, use a nondairy cream cheese in the filling and vegan butter or coconut oil instead of butter in the crust.

For the ginger cookies, select cookies that are dry and crisp, rather than moist and chewy, to ensure that they blend smoothly into crumbs.

The final dollop of cheesecake can be piped on using a piping bag and a star tip if desired, as pictured here.

Instructions

To make the crust

  1. Place the ginger cookies in a food processor, and pulse until finely ground.

  2. Transfer the crumb mixture to a small bowl, add the melted butter, and stir to combine.

  3. Use immediately or transfer to a sealed container in the fridge for up to a week.

To make the vanilla cheesecake

  1. Place the cream cheese in a large mixing bowl.

  2. Beat on medium speed until light and fluffy.

  3. Add the vanilla and salt, then beat until smooth.

  4. Place a fine-mesh strainer over the bowl, then pour the powdered sugar into the strainer and sift it directly into the mixing bowl.

  5. Beat on low speed for a few seconds to incorporate the sugar, then raise speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

  6. Use immediately or transfer to a sealed container in the fridge for up to 3 days.

To assemble

  1. Place half the chopped mango in a food processor or blender and blend until puréed.

  2. In a dessert glass, glass cup, or stemless wine glass, place a few generous spoonfuls of the crumb mixture.

  3. Use the back of a spoon to gently press it into the bottom of the glass, creating a crust.

  4. Spread a few spoonfuls of cheesecake filling over the crust in an even layer.

  5. Add a layer of chopped mangos, then top them with another layer of cheesecake.

  6. Pour a layer of the mango purée on top, followed by a final dollop of cheesecake.

  7. Serve immediately, garnished with pomegranate arils and a mint leaf, if desired, or keep refrigerated for up to one day.

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