Description
Delightful mini cheesecakes combining the creamy richness of cheesecake with the tropical sweetness of mangoes.
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 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