Mini Mango Cheesecakes
Mini Mango Cheesecakes are delightful treats that combine the creamy richness of cheesecake with the tropical sweetness of mangoes. These individual-sized desserts are perfect for any occasion, whether it’s a family gathering, a festive party, or simply a personal indulgence. With their smooth texture and refreshing flavor, these mini cheesecakes will surely impress everyone who tries them!
Why Make This Recipe
Making Mini Mango Cheesecakes is a fantastic idea because they are easy to prepare and require no baking. You can customize the sweetness according to your preference and enjoy the fresh taste of mango. These cheesecakes also make for beautiful dessert options that are simple to serve. Plus, they can be made ahead of time, allowing you to relax and enjoy the event.
How to Make Mini Mango Cheesecakes
Ingredients
- 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)
Directions
1️⃣ Prepare the Crust: In a food processor, blend the biscuits into fine crumbs. Add melted butter and pulse again until the mixture becomes clumpy. Line a muffin tin (with 12 cavities) with cupcake liners. Spoon about 1.5 tablespoons of the biscuit mixture into each cavity, pressing down evenly to form a base. Refrigerate for 20 minutes to set.
2️⃣ Prepare the Filling: In a small bowl, mix gelatin and water. Let it sit for 5 minutes to bloom, then microwave for 20 seconds until dissolved. Set aside. In a blender, add cream cheese, cream, mango puree, icing sugar, and the dissolved gelatin mixture. Blend for 3-4 minutes until smooth and creamy.
3️⃣ Assemble the Cheesecakes: Pour the mango cream mixture into each muffin cavity, filling them to the top. Refrigerate for 6-8 hours or overnight for the cheesecakes to set. Once firm, these mini cheesecakes are ready to serve! Enjoy the creamy, fruity goodness in every bite.
How to Serve Mini Mango Cheesecakes
Serve Mini Mango Cheesecakes chilled, directly from the refrigerator. You can garnish them with fresh mango slices, mint leaves, or a drizzle of mango puree to enhance their presentation and flavor. They look great on a dessert table and are easy to grab and enjoy.
How to Store Mini Mango Cheesecakes
Store Mini Mango Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to make them in advance, they can also be frozen. Just make sure to cover them well to protect them from freezer burn.
Tips to Make Mini Mango Cheesecakes
- Use room temperature cream cheese for a smoother filling.
- If you like a stronger mango flavor, add extra mango puree in the filling.
- Adjust the icing sugar to your taste; you can use less if you prefer less sweetness.
Variation
If you’re feeling adventurous, you can try using different fruit purees like strawberry or passion fruit instead of mango. Each variation will give a unique twist to your mini cheesecakes!
FAQs
Q1: Can I use another type of biscuit for the crust?
A1: Yes! You can use cookies like Oreo or graham crackers for a different flavor.
Q2: What can I use instead of gelatin?
A2: You can use agar agar as a vegetarian alternative, or skip it completely for a softer cheesecake.
Q3: Can I make these mini cheesecakes in advance?
A3: Absolutely! They can be made a day or two ahead, making them perfect for parties and gatherings.
Enjoy making and sharing these Mini Mango Cheesecakes, and delight in the smiles they bring!
Print
Mini Mango Cheesecakes
- Total Time: 360 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes combining the creamy richness of cheesecake with the tropical sweetness of mangoes.
Ingredients
- 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 by blending the biscuits into fine crumbs with melted butter. Line a muffin tin with cupcake liners and press the biscuit mixture into each cavity. Refrigerate for 20 minutes.
- Mix gelatin and water, let it bloom for 5 minutes, then microwave until dissolved. In a blender, combine cream cheese, cream, mango puree, icing sugar, and the dissolved gelatin. Blend until smooth.
- Pour the mango cream mixture into each muffin cavity and refrigerate for 6-8 hours or overnight. Serve chilled, optionally garnished with fresh mango or mint leaves.
Notes
Use room temperature cream cheese for a smoother filling. Adjust icing sugar to taste for sweetness. Can try with different fruit purees for variations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: mango, cheesecake, dessert, no bake, tropical