If you’re craving a dessert that feels like a tropical holiday yet is incredibly simple to make, you have to try this Mini Mango Cheesecakes (Eggless and No Bake) Recipe. It perfectly balances the rich creaminess of cheesecake with the bright, juicy freshness of mangoes. These delightful little treats are little bites of sunshine, made without eggs or the hassle of turning on the oven, so they’re wonderfully light and easy, yet impressively indulgent.
Ingredients You’ll Need
Gathering your ingredients is quick and straightforward, and each one plays an essential role in crafting these creamy, fruity mini delights. From the crisp biscuit base to the luscious mango cheesecake filling, every component is key to achieving that perfect harmony of flavors and textures.
- 50 grams Digestive Biscuits (or Marie Biscuit): Provides a buttery, crumbly base with just the right amount of crunch.
- 25 grams Butter (melted): Binds the biscuit crumbs together and adds richness to the crust.
- 6 grams Gelatin / Agar Agar: Sets the cheesecake without baking, ensuring the filling is firm yet silky.
- 5 tablespoons Water: Used to bloom the gelatin so it dissolves perfectly.
- 400 grams Cream Cheese (at room temperature): The creamy foundation for that classic cheesecake tang.
- 200 grams Cream (preferably heavy cream or whipping cream): Whips into a smooth base to create light, fluffy texture.
- 350 grams Mango Puree: Brings natural sweetness and vibrant tropical flavor.
- 70-100 grams Icing Sugar: Adjust based on how sweet your mangoes are to keep it balanced and delightful.
How to Make Mini Mango Cheesecakes (Eggless and No Bake) Recipe
Step 1: Prepare the Biscuit Base
Start by adding your digestive biscuits to a food processor and pulse until a fine crumb forms. Mix in the melted butter and process briefly again until the crumbs stick together a bit. Press this crumbly mixture into lined muffin tins, making sure to create an even, compact base for each cheesecake. Pop them in the fridge for 20 minutes so the base firms up nicely, laying down the perfect foundation.
Step 2: Bloom the Gelatin
While the base is chilling, combine the gelatin with water and stir well. Let it sit for five minutes so it blooms and absorbs the water fully. Then, microwave the mixture for about 20 seconds just until it turns liquid and fully dissolves. Set this aside – it’s the secret to a wonderfully set filling without baking.
Step 3: Blend the Cheesecake Filling
In your blender, add cream cheese, cream, mango puree, icing sugar, and the prepared gelatin mixture. Blend the ingredients for 3 to 4 minutes until the mixture is thick, creamy, and beautifully smooth – this step really brings the cheesecake to life with luscious texture and vibrant flavor.
Step 4: Assemble and Chill
Pour the mango cheesecake filling evenly over the prepared biscuit bases in your muffin tins. Give the tins a gentle tap on the counter to settle the mixture and smooth the tops if needed. Cover lightly and refrigerate the mini cheesecakes for at least 8 hours or overnight; this allows the cheesecake to set perfectly and the flavors to meld wonderfully.
How to Serve Mini Mango Cheesecakes (Eggless and No Bake) Recipe
Garnishes
To make your mini mango cheesecakes even more stunning, think fresh and simple. Slices or small cubes of fresh ripe mango on top add beautiful color and an extra burst of fruity freshness. A sprinkle of chopped pistachios introduces a lovely crunch and a pop of green that contrasts perfectly. For a touch of elegance, a tiny sprig of mint works wonders and brings a hint of cooling aroma.
Side Dishes
These mini cheesecakes shine best on their own or paired with light, complementary accompaniments. Consider serving them alongside a fresh fruit salad to echo the mango’s natural sweetness or a small scoop of tangy yogurt sorbet for a refreshing contrast. A cup of aromatic green tea or a chilled glass of sparkling water with lime is the perfect beverage to balance out the richness.
Creative Ways to Present
Presentation is half the fun with this Mini Mango Cheesecakes (Eggless and No Bake) Recipe. Serve them in cute, colorful cupcake liners to emphasize their mini charm, or place each cheesecake on a dainty dessert plate with a drizzle of passion fruit syrup around the edges. For parties, arrange them on a tiered stand to create an eye-catching dessert display that will have everyone eager to dig in.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store these mini mango cheesecakes in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days while maintaining their creamy texture and juicy mango flavor, making them a perfect make-ahead treat for quick enjoyment later.
Freezing
While these cheesecakes are best enjoyed fresh, you can freeze them if necessary. Wrap each mini cheesecake tightly with plastic wrap and place in a freezer-safe container. They can be frozen for up to 1 month. When you’re ready to indulge, thaw them overnight in the fridge to preserve their texture and flavor beautifully.
Reheating
Since this is a no bake recipe with a chilled, creamy filling, reheating is not recommended. The cheesecake is designed to be enjoyed cold so the mango flavor and texture stay vibrant and fresh. Just bring them to room temperature for 10 minutes before serving if you prefer a slightly softer bite.
FAQs
Can I use powdered gelatin instead of agar agar?
Yes, powdered gelatin works perfectly in this recipe, just make sure to bloom it properly in cold water before dissolving. Agar agar can be used for a vegetarian alternative, but the setting texture may differ slightly.
What if I don’t have a food processor for the biscuit base?
No worries! You can place the biscuits in a sealed plastic bag and crush them with a rolling pin until fine crumbs are formed. Then just mix with melted butter as directed.
Can I substitute cream cheese with another type of cheese?
Cream cheese is key for the classic cheesecake tang and creamy texture. While mascarpone can be used, it will yield a milder flavor and softer texture. Avoid using other cheeses that are too firm or salty.
Is it possible to make this recipe vegan?
To make a vegan version, you would need to find dairy-free cream cheese, use coconut cream instead of heavy cream, and agar agar as the setting agent. Keep in mind the texture and flavor may vary.
How ripe should the mangoes be for puree?
Choose mangoes that are fully ripe and fragrant for the sweetest, most vibrant puree. This will give your Mini Mango Cheesecakes (Eggless and No Bake) Recipe its beautiful color and natural sweetness without needing too much added sugar.
Final Thoughts
This Mini Mango Cheesecakes (Eggless and No Bake) Recipe is an absolute joy to make and eat, combining the tropical allure of mangoes with the creamy richness of cheesecake, all without eggs or a single trip to the oven. I can’t recommend it enough for those warm days or special occasions when you want something impressive but easy. Give it a go and watch how this refreshing dessert quickly becomes a beloved favorite in your repertoire.
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Mini Mango Cheesecakes (Eggless and No Bake) Recipe
- Total Time: 8 hours 30 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Mini Mango Cheesecakes are a luscious, eggless, and no-bake dessert perfect for mango lovers. Made with a buttery biscuit base and a creamy mango-infused filling, they set in the refrigerator to create individual, rich, and refreshing mini cheesecakes ideal for any occasion.
Ingredients
Biscuit Base
- 50 grams Digestive Biscuits (or Marie Biscuit)
- 25 grams Butter (melted)
Gelatin Bloom
- 6 grams Gelatin or Agar Agar
- 5 tablespoons Water
Cheesecake Filling
- 400 grams Cream Cheese (at room temperature)
- 200 grams Cream (preferably heavy cream or whipping cream)
- 350 grams Mango Puree
- 70–100 grams Icing Sugar (adjust according to sweetness of mangoes)
Instructions
- Prepare Biscuit Base: Add the digestive or Marie biscuits to a food processor and process until fine crumbs form. Add the melted butter and pulse again for a few seconds until the mixture becomes clumpy. Line two muffin tins (with 6 cavities each) with cupcake liners. Spoon about one and a half tablespoons of the biscuit crumb mixture into each cavity and gently press down to form an even, compact base layer. Refrigerate for 20 minutes to set.
- Bloom Gelatin: In a small bowl, mix the gelatin (or agar agar) with 5 tablespoons of water and let it bloom for 5 minutes. Then microwave the mixture for about 20 seconds until fully dissolved and smooth. Set aside.
- Prepare Cheesecake Mixture: In a blender, combine the room temperature cream cheese, cream, mango puree, icing sugar, and the dissolved gelatin mixture. Blend on medium-high speed for 3 to 4 minutes until the mixture is thick, creamy, and well combined.
- Assemble and Refrigerate: Pour the creamy mango cheesecake mixture over the chilled biscuit bases in the muffin liners, filling each cavity evenly. Refrigerate the assembled mini cheesecakes for at least 8 hours, or until fully set and firm.
Notes
- You can substitute agar agar for gelatin for a vegetarian version.
- Adjust the amount of icing sugar based on the natural sweetness of your mangoes.
- Use fresh ripe mangoes for the best flavor in the puree.
- Ensure the cream cheese is at room temperature for a smoother blending process.
- Store these mini cheesecakes covered in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
