Baked Mini Mango Cheesecake
Calories: 29
Adjust Servings Here: 12 servings
Description
These tropical mini mango cheesecakes are baked in a muffin pan and topped with whipped mascarpone cream and mango puree. Creamy, fruity, and perfect for summer parties or make-ahead desserts. Easy, no-fuss recipe with fresh or frozen mango!
Ingredients
For the Cookie Crust:
- 150 g (1½ cup) Crushed digestive or graham crackers
- 60 g (¼ cup) Unsalted butter melted (¼ cup)
For the Cheesecake Filling:
- 750 g (26 oz) Full-fat cream cheese softened
- 200 g (1 cup) Granulated sugar
- 240 g (1 cup) Sour cream
- 120 ml (½ cup) Heavy cream
- 4 large Eggs
- 32 g (4 tbsp) Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 tsp Lemon zest Optional:
For the Mango Puree Swirl:
- 120 g (½ cup) Ripe mango (fresh or frozen)
- 1 - 2 tb sp (1 - 2 tbsp) Granulated sugar to taste)
- 1 tsp Lemon juice
For the Mascarpone Cream Topping:
- 120 ml (½ cup) Heavy cream cold (½ cup)
- 125 g (4.5 oz) Mascarpone cheese chilled (4.5 oz)
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
- Mango puree, fresh mint, or diced mango for garnish (optional)
Instructions
- Prepare the Pan: Line a 12-cup muffin pan with paper liners. Preheat oven to 150°C / 300°F.
- Make the Crust: Mix crushed biscuits and melted butter until evenly combined. Spoon 1 to 1½ tbsp of crust mixture into each muffin liner. Press firmly to form a base. No need to pre-bake.150 g Crushed digestive or graham crackers , 60 g Unsalted butter
- Make the Mango Puree: Blend mango, sugar, and lemon juice in a small blender until smooth. Set aside.120 g Ripe mango , 1 - 2 tb sp Granulated sugar, 1 tsp Lemon juice
- Make the Cheesecake Batter: In a bowl of a stand mixer, beat cream cheese until smooth. Add sugar and beat again. Mix in sour cream, heavy cream, lemon juice, vanilla, and zest (if using). Add eggs one at a time, mixing just until incorporated — don’t overbeat. Add cornstarch and mix gently to combine.750 g Full-fat cream cheese, 200 g Granulated sugar , 240 g Sour cream , 120 ml Heavy cream , 4 large Eggs, 32 g Cornstarch , 1 tbsp Lemon juice , 1 tsp Vanilla extract, 1 tsp Lemon zest
- Fill and Swirl: Divide cheesecake batter between the muffin liners — they’ll be nearly full. Add 1 teaspoon of mango puree on top of each and swirl gently with a toothpick.
- Bake: Place muffin pan directly in the oven (no water bath). Bake for 25–30 minutes, until edges are set and centers are slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Mascarpone Cream: Whip cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until stiff peaks form. Transfer to piping bag fitted with a star tip.120 ml Heavy cream, 125 g Mascarpone cheese, 2 tbsp Powdered sugar , ½ tsp Vanilla extract
- Decorate: Pipe a ring of mascarpone cream around the top of each mini cheesecake. Spoon a little mango puree in the center and garnish with fresh mint or a tiny cube of mango.Mango puree, fresh mint, or diced mango
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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