🥭🍰 Mini Mango Cheesecakes—eggless, no-bake, and bursting with tropical mango flavor! What’s your favorite part: the creamy cheesecake or the fresh mango topping?
These easy-to-make mini mango cheesecakes are bursting with tropical mango flavor. No need for an oven, and they make the perfect single-serving dessert!
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:
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. 🥭🍰
#MangoCheesecakes