Recipe: Yummy Mini Mango Cheesecake

Recipe: Yummy Mini Mango Cheesecake Delicious, fresh and tasty.

Mini Mango Cheesecake. The freshest groceries delivered to your doorstep. Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer.

Mangoes are going to disappear from markets soon.

And hey, did you know that our no-bake mango cheesecake was the first cheesecake recipe in our channel and website?

These mini cheesecakes are not baked, so yes, they're easier to make.

You can cook Mini Mango Cheesecake using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mini Mango Cheesecake

1. You need of For the crust:.

2. You need 1 cup of graham crackers.

3. You need 4 tbsp of unsalted butter melted.

4. You need of For the cheesecake:.

5. It’s 1 package of room temperature cream cheese 8oz.

6. Prepare 1/3 cup of sugar.

7. Prepare 1 of egg.

8. Prepare 1/4 cup of sour cream.

9. It’s 1 tsp of lemon/lime juice.

10. It’s 1/8 of tsp/ pinch of salt.

11. It’s 3 tbsp of cornstarch.

12. You need 1/2 cup of mango purée.

13. It’s of For mango Glee/glaze:.

14. You need 1/2 of mango purée.

15. It’s 1 tsp of lemon/lime juice.

16. Prepare 1-2 tsp of gelatin powder.

17. It’s 3 tbsp of water.

Also this recipe is a bit different from all of my no-bake cheesecake recipes.

These delicious vegan mini mango cheesecakes are made with a date-walnut-coconut base that's accented with ginger, and a cashew, maple, mango, and cardamom filling.

Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind.

Pour in the double cream and mango pulp and beat again.

Mini Mango Cheesecake step by step

1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside..

2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well..

3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners..

4. 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..

5. 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..

6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes..

7. 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..

8. 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 😊.

Add the eggs, one at a time, beating after each addition.

Cool to room temperature before moving to the fridge to cool completely.

Place the cashews in a large bowl.

Pour over enough cold water to cover.

Mini Mango Cheesecakes For the last few weeks, I had kept my mango puree in the freezer with the intention to make a mango cake.