These Easy Mini Mango Cheesecakes are a refreshing and tropical treat, perfect for summer gatherings or any special occasion. With a smooth, creamy cheesecake base, topped with fresh mango puree, and set in individual portions, they are simple to make, no-bake, and sure to impress!
Why You’ll Love These Mini Mango Cheesecakes
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No-bake convenience – Skip the oven and make these cool, refreshing cheesecakes in no time.
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Perfect portion control – Mini-sized for an easy, indulgent treat without overindulging.
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Make-ahead friendly – Prepare them up to 2 days in advance, making them perfect for parties and gatherings.
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Tropical twist – Sweet, ripe mango adds a fresh, bright flavor that takes these cheesecakes to the next level.
Ingredients
For the Graham Cracker Base
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75 grams crushed graham crackers
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2 tablespoons butter, melted
For the Cheesecake Filling
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225 grams cream cheese, softened
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100 grams mango puree
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125 ml whipping cream
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1 teaspoon lemon juice
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½ teaspoon vanilla essence
For the Mango Topping
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75 grams mango puree
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Mango slices or cubes (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Graham Cracker Base: In a bowl, combine the crushed graham crackers and melted butter. Mix until it resembles wet sand. Press the mixture firmly into the bottom of individual jars or cups to form a crust. Freeze for 30 minutes to set.
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Make the Mango Puree: Peel and dice the mangoes. Blend them until smooth to create the mango puree. Set aside.
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Prepare the Cream Cheese Mixture: Beat the cream cheese in a large mixing bowl until smooth. Add the mango puree, lemon juice, and vanilla essence, then beat until combined.
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Whip the Cream and Combine: In another bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream.
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Assemble the Mango Cheesecake Cups: Distribute the cream cheese and mango mixture evenly into the prepared jars. Smooth the top with a spatula and add a layer of mango puree on top for extra flavor.
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Freeze and Serve: Place the cups in the freezer for at least 4 hours, or until set. Let them sit at room temperature for a few minutes before serving to soften slightly.
Servings and Timing
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Servings: 4
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Prep Time: 30 minutes
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Cook Time: 0 minutes (no-bake)
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Total Time: 4-5 hours (includes freezing time)
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Calories: 800-900 for the whole recipe
Variations
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You can use any ripe, sweet mango for the puree. If fresh mango isn’t available, canned mango pulp works well too.
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These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 2 months (without the mango topping).
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For a fun twist, top with passion fruit pulp, a drizzle of honey, or a dollop of whipped cream.
Storage/Reheating
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Store the mini mango cheesecakes in the fridge for up to 5 days.
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They can be frozen for up to 2 months. If freezing, do so without the mango topping, and add it when serving.
FAQs
1. Can I use a different fruit puree for this recipe?
Yes, you can substitute mango with other fruits like strawberry, raspberry, or passion fruit for a different tropical twist.
2. Can I use store-bought graham cracker crumbs?
Absolutely! Store-bought graham cracker crumbs will save time and work just as well for the crust.
3. Can I make these mini cheesecakes without whipping cream?
The whipping cream helps to make the cheesecake light and fluffy. If you don’t have it, you can try using sour cream or Greek yogurt, though the texture may differ.
4. How can I make these cheesecakes dairy-free?
You can substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream for a dairy-free version.
5. How do I know when the cheesecakes are ready to serve?
The cheesecakes should be fully set after freezing for 4 hours or more. They will firm up and hold their shape when removed from the freezer.
6. Can I make the mango topping ahead of time?
Yes, you can prepare the mango puree up to a day in advance. Just store it in the fridge until you’re ready to top the cheesecakes.
7. Can I use a different type of sweetener for the base?
Yes, if you prefer, you can substitute the graham cracker base with crushed cookies like Digestives or even make a nut-based crust using almonds or walnuts.
8. How can I serve these mini cheesecakes for a party?
Serve them in cute mason jars or individual cups for an elegant and easy-to-serve dessert. You can also top them with additional mango slices or fresh berries.
9. Can I make these mini cheesecakes larger?
Yes, you can use a larger springform pan or pie dish if you prefer to make a larger version of this recipe. Just be sure to adjust the freezing time accordingly.
10. Can I make these mini mango cheesecakes ahead of time for a party?
These cheesecakes are perfect for making ahead! You can prepare them up to 2 days in advance, making them a great option for stress-free party planning.
Conclusion
These Easy Mini Mango Cheesecakes are a perfect balance of tropical flavors and creamy texture, making them an ideal treat for any occasion. With their no-bake convenience and make-ahead friendly preparation, they’re a delicious and refreshing dessert that will impress your guests. Whether you’re celebrating a special occasion or just treating yourself, these mini cheesecakes are sure to be a hit!
Print
Easy Mini Mango Cheesecakes Recipe
- Total Time: 4-5 hours (includes freezing time)
- Yield: 4 servings
- Diet: Vegetarian
Description
These Easy Mini Mango Cheesecakes are a refreshing and tropical treat, perfect for summer gatherings or any special occasion. With a smooth, creamy cheesecake base, topped with fresh mango puree, and set in individual portions, they are simple to make, no-bake, and sure to impress!
Ingredients
For the Graham Cracker Base
75 grams crushed graham crackers
2 tablespoons butter, melted
For the Cheesecake Filling
225 grams cream cheese, softened
100 grams mango puree
125 ml whipping cream
1 teaspoon lemon juice
½ teaspoon vanilla essence
For the Mango Topping
75 grams mango puree
Mango slices or cubes (optional for garnish)
Instructions
Prepare the Graham Cracker Base: In a bowl, combine the crushed graham crackers and melted butter. Mix until it resembles wet sand. Press the mixture firmly into the bottom of individual jars or cups to form a crust. Freeze for 30 minutes to set.
Make the Mango Puree: Peel and dice the mangoes. Blend them until smooth to create the mango puree. Set aside.
Prepare the Cream Cheese Mixture: Beat the cream cheese in a large mixing bowl until smooth. Add the mango puree, lemon juice, and vanilla essence, then beat until combined.
Whip the Cream and Combine: In another bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream.
Assemble the Mango Cheesecake Cups: Distribute the cream cheese and mango mixture evenly into the prepared jars. Smooth the top with a spatula and add a layer of mango puree on top for extra flavor.
Freeze and Serve: Place the cups in the freezer for at least 4 hours, or until set. Let them sit at room temperature for a few minutes before serving to soften slightly.
Notes
You can use any ripe, sweet mango for the puree. If fresh mango isn’t available, canned mango pulp works well too.
These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to 2 months (without the mango topping).
For a fun twist, top with passion fruit pulp or a dollop of whipped cream.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-bake
