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
