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
