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mango cheesecake parfait with spoonful held over glass
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5 from 6 votes

Mango cheesecake parfait

A delicious, easy combination that makes a great individual no-bake dessert. 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 2
Calories: 531kcal
Author: Caroline's Cooking


  • ¾ cup mango puree approx 1 yellow mango
  • cup heavy cream 80ml double cream
  • 2 tablespoon sugar
  • 4 oz neufchatel cheese 115g, or cream cheese
  • 2 ½ oz ginger snap cookies 70g


  • If using a fresh mango, as I'd recommend, cut down both sides just to the side of the central stone and remove the skin from the flesh. Puree the flesh in a blender or small food processor. 
  • Mix together the cream, sugar, neufchatel cheese and 2 tablespoon of the mango puree. You can use a hand mixer or small food processor. 
  • Crush the cookies into crumbs then take two medium-sized glasses and put approximately ¼ of the cookie crumbs in the bottom of each glass. Top with approx ¼ of the cheesecake mixture then ¼ of the mango puree. Repeat, then serve or refrigerate until needed. 


Note, if you'd like more layers, just use less in each layer. You can also make smaller parfaits if you prefer. 


Calories: 531kcal | Carbohydrates: 56g | Protein: 8g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 383mg | Potassium: 399mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2095IU | Vitamin C: 34.8mg | Calcium: 130mg | Iron: 2.4mg