Description
Delightful and refreshing mini mango cheesecakes with a creamy mango filling and crunchy biscuit base, perfect for any occasion.
Ingredients
Scale
- 50g Digestive Biscuits or Marie Biscuits
- 25g melted Butter
- 6g Gelatin or Agar Agar
- 5 tbsp Water
- 400g Cream Cheese (room temperature)
- 200g Cream (heavy or whipping)
- 350g Mango Puree
- 70–100g Icing Sugar (adjust for sweetness)
Instructions
- Prepare the Crust: Blend the biscuits into fine crumbs, add melted butter, and mix until clumpy. Line a muffin tin with cupcake liners and spoon about 1.5 tablespoons of the mixture into each cavity. Press down evenly and refrigerate for 20 minutes.
- Prepare the Filling: Mix gelatin and water in a small bowl. Let it bloom for 5 minutes, then microwave for 20 seconds to dissolve. Blend cream cheese, cream, mango puree, icing sugar, and the dissolved gelatin until smooth for 3-4 minutes.
- Assemble the Cheesecakes: Pour the mango cream mixture into each muffin cavity, filling them to the top. Refrigerate for 6-8 hours or overnight until firm.
Notes
Serve chilled, garnished with fresh mango slices or whipped cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cheesecakes, mango dessert, no-bake cheesecake, eggless recipe, summer dessert