This post was created in partnership with the National Mango Board. All opinions are our own.

Have no fear, the Husbands are here with some sweet holiday cheer! We know that December can be a bit hectic, so as you make last-minute travel arrangements, hang colorful decorations around the house, and shop for presents for your friends and family, we’ve got your busy backs. Today, we’re sharing an easy dessert that doesn’t require an oven or stove and is ready to light up the season with its golden allure. They’re almost too tasty to be true—will you please welcome to the 2019 holidays…No-Bake Mango Gingerbread Cheesecake Parfaits.

Bring the gift of the tropics to your holiday table. Many people may think of mangos as a summer fruit, but did you know that they are actually available fresh year-round? In fact, there are six different varieties that are ripe throughout the year, so you can enjoy this flavorful fruit anytime! In this recipe, we feature them in the form of creamy layered parfaits. Starting with a crunchy gingerbread cookie crust, smooth swirls of no-bake vanilla cheesecake are sandwiched between cubes of diced mangos and a tangy fresh mango purée. Topped with a dollop of cheesecake, sprinkled with ruby red pomegranate arils, and garnished with an emerald green mint leaf, these decorative desserts are ready to furbish your family’s feast.

Thankfully, these adorable parfaits come together quickly. For the crust, you just crush up your favorite gingerbread cookies and stir in melted butter. The 4-ingredient cheesecake is just as easy—it’s like magic—you simply blend cream cheese, vanilla, powdered sugar, and a pinch of salt, and voilà: your soft, silky no-bake vanilla cheesecake is ready in seconds. To finish these mini masterpieces, blend a few mangos to make a purée, add some chopped mangos, and that’s it. Just 3/4 cup of fresh mango provides 8% of your daily Vitamin A and 50% of your daily Vitamin C, making these petite parfaits as nutrient-dense as they are delicious. Also join us today, Friday 12/13 at 12pm PST as we go LIVE on Instagram and prepare these festive treats from our kitchen! See you at noon and happy holidays from the Husbands!

No-Bake Mango Gingerbread Cheesecake Parfaits
Makes 4 to 6

For the gingerbread crust:
6 ounces (170 g / 2 heaping cups) gingersnap or gingerbread cookies (see note)
4 tablespoons unsalted butter, melted

For the vanilla cheesecake:
1 pound (454g) cream cheese, at room temperature
1 tablespoon 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)

To make the crust:
Place the ginger cookies in a food processor, and pulse until finely ground. Transfer the crumb mixture to a small bowl, add the melted butter, and stir to combine. Use immediately, or transfer to a sealed container in the fridge for up to a week.

To make the vanilla cheesecake:
Place the cream cheese in a large mixing bowl. Beat on medium speed until light and fluffy. Add the vanilla and salt, then beat until smooth. Place a fine-mesh strainer over the bowl, then pour the powdered sugar into the strainer and sift it directly into the mixing bowl. 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. Use immediately, or transfer to a sealed container in the fridge for up to 3 days.

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

In a dessert glass, glass cup, or stemless wine glass, place a few generous spoonfuls of the crumb mixture. Use the back of a spoon to gently press it into the bottom of the glass, creating a crust. Spread a few spoonfuls of cheesecake filling over the crust in an even layer. Add a layer of chopped mangos, then top them with another layer of cheesecake. Pour a layer of the mango purée on top, followed by a final dollop of cheesecake. Serve immediately, garnished with pomegranate arils and a mint leaf, if desired, or keep refrigerated for up to one day.

notes:
— 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.