Mini Mango Cheesecakes
These charming mini cheesecakes are eggless, no-bake, and bursting with tropical mango flavor, perfect for any dessert lover.
Ingredients
For the crust
- 50 g Digestive Biscuits or Marie Biscuits These will form a crispy and buttery foundation for your cheesecakes.
- 25 g melted Butter Rich and luscious, it binds the biscuit crumbs together.
For the filling
- 6 g Gelatin or Agar Agar Crucial for setting your cheesecake.
- 5 tbsp Water Used to dissolve the gelatin.
- 400 g Cream Cheese Room temperature for best mixing.
- 200 g Cream (heavy or whipping) Adds lightness to the filling.
- 350 g Mango Puree Juicy and aromatic for fantastic flavor.
- 70-100 g Icing Sugar Balancing the acidity of cream cheese.
Instructions
Preparation of the crust
- In a food processor, blend the biscuits into fine crumbs.
- Add melted butter and pulse until the mixture resembles damp sand.
- Line a muffin tin with cupcake liners and spoon about 1.5 tablespoons of the mixture into each cavity, pressing down evenly.
- Refrigerate for 20 minutes to allow the crust to set.
Preparation of the filling
- In a small bowl, combine gelatin and water, letting it sit for 5 minutes to bloom.
- Microwave the mixture for 20 seconds until dissolved, and allow it to cool.
- In your food processor, blend cream cheese, cream, mango puree, icing sugar, and the cooled gelatin mixture for 3-4 minutes until smooth.
Assembling the cheesecakes
- Pour the mango mixture into the muffin cavities over the crust.
- Return to the refrigerator for at least 6-8 hours, or overnight, until set.
- Once set, serve chilled and enjoy!
Notes
Use fresh, ripe mangoes for the best flavor. Optionally, add crushed nuts or coconut flakes on top for texture. Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.