Mini Mango Cheesecake. Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy - every bite is perfect!

Grind biscuits and butter together in a mixer to semi fine crumb mixture. Be the first to review this recipe. When chilled, place mango pieces on top of cheesecakes. You can cook Mini Mango Cheesecake using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mini Mango Cheesecake

Prepare of For the crust:.
It's 1 cup of graham crackers.
It's 4 tbsp of unsalted butter melted.
It's of For the cheesecake:.
You need 1 package of room temperature cream cheese 8oz.
Prepare 1/3 cup of sugar.
Prepare 1 of egg.
You need 1/4 cup of sour cream.
It's 1 tsp of lemon/lime juice.
It's 1/8 of tsp/ pinch of salt.
It's 3 tbsp of cornstarch.
You need 1/2 cup of mango purée.
You need of For mango Glee/glaze:.
You need 1/2 of mango purée.
It's 1 tsp of lemon/lime juice.
Prepare 1-2 tsp of gelatin powder.
You need 3 tbsp of water.

Melt jam just until liquid, strain and either brush or. These mini mango cheesecakes are the perfect summer dessert! Topped with jellied mango puree for a show-stopping dessert. Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience.

Mini Mango Cheesecake instructions

Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside..
Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well..
Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners..
For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended..
Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour..
For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes..
In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake..
Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊.

Beat cream cheese and remaining sugar until blended. Chop mango just before serving cheesecakes; spoon over cheesecakes. These dairy-free mini mango cheesecakes are topped with whipped coconut cream and frozen blackberries, and make the sweetest dessert. How to make raw mini mango cheesecakes. No bake, No gelatin CheesecakeSpice up the Curry.