Recipe: To Try At Home Mini Mango Cheesecake

Recipe: To Try At Home 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 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mini Mango Cheesecake

1. Prepare 6-7 of Digestive biscuit.

2. It’s 1/4 cup of melted butter.

3. It’s 140 gm of cream cheese.

4. You need 1/2 cup of powdered sugar.

5. You need 1/4 cup of heavy whipping cream.

6. It’s 1 cup of mango pulp.

7. It’s 1 tsp of agar agar.

8. It’s 1/2 cup of water.

9. You need 1 of fresh mango for garnishing.

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. Grind biscuits and butter together in a mixer to semi fine crumb mixture. In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. This recipe will make around 5-6 mini cheesecakes. Keep the molds in fridge for 10 min to set this…

2. In a bowl take cream cheese, sugar and whipping cream, blend ot well untill smooth..

3. In a pan take 1/2 cup water and agar agar powder, heat it up untill agar agar dissolves. Close the heat and add mango pulp, stirr to mix everything properly. This is called Mango glaze..

4. Pour half the mango mixture into the cream cheese mixture and blend it untill mixed properly. Now divide this mixture into the molds evenly. Fill the molds 3/4. Smooth it out and keep it in fridge for another 15 mins..

5. Now pour around 3-4 tsp mango glaze on top of the cheesecake mixture and refrigerate them for good 7-8 hr..

6. Demould them carefully. Cut thin slices of fresh mango and arrange them as a flower and decorate it on top of the cheesecake..

7. Enjoy your Mini Mango Cheesecake with your friends and family..

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.