Strawberry Mango Spirit Cake

Ingredients:

1 cup whipped cream (for a light and airy texture in the filling)

2 cups graham cracker crumbs (forms the base of the crust)

1 teaspoon vanilla extract (adds depth of flavor to the filling)

16 oz cream cheese, softened (main component of the creamy filling)

½ cup unsalted butter, melted (binds the graham cracker crumbs)

1 cup diced strawberries (for the filling, adds fresh fruity flavor)

1 cup diced mango (adds a tropical note to the filling)

¼ cup granulated sugar (sweetens the crust)

1 cup powdered sugar (sweetens the filling)

Sliced strawberries (for topping)

Diced mango (for topping)

Mint leaves (for garnish)

Directions:

Prepare the Crust:

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are moist and hold together when pressed. Press the mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator for about 30 minutes to set.

Make the Cream Cheese Filling:

In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream to lighten the mixture. Add the diced strawberries and mango, folding them into the cream cheese mixture until evenly distributed.

Assemble the Cake:

Spread the cream cheese filling evenly over the chilled graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to set properly.

Garnish and Serve:

Before serving, top the cake with sliced strawberries and diced mango. Garnish with fresh mint leaves for a refreshing touch and extra color. Slice and enjoy this fruity, tropical cheesecake!

Nutritional Information:

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes