Mini No-Bake Mango Cheesecake Cups
Calories: 35
Adjust Servings Here: 9 servings
Description
Make this creamy no-bake mango cheesecake using fresh or frozen mangoes, with a buttery biscuit base and silky mango topping. Perfect for summer parties without turning on the oven!
Ingredients
For the cheescake crust
- 150 g (1½ cups) Graham crackers or digestive biscuits I used biscoff lotus biscuits
For the filling
- 250 g (9 oz) Full-fat cream cheese room temperature
- 150 ml (¾ cups) Heavy cream cold
- 75 g (¾ cups) Powdered sugar
- 150 g (⅔ cups) Mango puree fresh or frozen mangoes, pureed and strained)
- 5 g (½ tbsp) Powdered gelatin
- 30 ml (2 tbsp) Water for blooming gelatin
- 1 tsp Lemon juice
- Zest of 1 lemon
- 1 tsp Vanilla extract
For the Mango Topping:
- 100 g (⅓ cups) Mango puree
- 113 g (½ cup) Whipped cream
- Fresh mango slices for decoration
- Mint leaves for garnish (optional)
Instructions
- Prepare the Crust: Crush biscuits, mix with melted butter, and press into the base of serving cups or jars. Chill while preparing the filling.150 g Graham crackers or digestive biscuits
- Bloom Gelatin: Sprinkle gelatin over water, bloom 5 minutes, then heat gently until dissolved. Cool slightly.5 g Powdered gelatin
- Whip Cream: In the bowl of a stand mixer, whip cold heavy cream to soft peaks with the whisk attachment. Keep chilled.150 ml Heavy cream, 30 ml Water for blooming gelatin
- Prepare the Filling: Beat cream cheese and powdered sugar until smooth. Add mango puree, lemon juice, zest, and vanilla. Pour in dissolved gelatin while mixing on low. Fold in whipped cream.250 g Full-fat cream cheese, 75 g Powdered sugar , 150 g Mango puree , 1 tsp Lemon juice, Zest of 1 lemon, 1 tsp Vanilla extract
- Assemble: Spoon or pipe cheesecake filling over the crust layer in cups. Smooth the tops and refrigerate for at least 4 hours or overnight to set.
- Topping: Spoon mango puree on top before serving. Add a swirl of whipped cream. Garnish with fresh mango slices and mint if desired.100 g Mango puree , Fresh mango slices for decoration, Mint leaves for garnish , 113 g Whipped cream
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen