Recipe: Yummy Mango Mini Cheesecake Cups

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

Mango Mini Cheesecake Cups. Beat cream cheese and remaining sugar until blended. These Skinny Mini Mango Cheesecake Cups are delish 🙂 These light and flavorful cheesecake cups are flavored with real mango puree and Greek yogurt. You still get the taste of the graham cracker crust at the bottom with just a little bit of butter.

Shake the muffin pan to help the filling settle in.

Use an offset spatula to smooth out the top.

The mango puree was from four small very ripe manila mangoes that I cut, pureed, and got two cups out from them.

You can have Mango Mini Cheesecake Cups using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Mango Mini Cheesecake Cups

1. Prepare 10 of digestive biscuits.

2. It’s 2 tbsp of Ghee.

3. It’s 150 gms of cream cheese.

4. It’s 1 of egg.

5. Prepare 1 tsp of vanilla essence.

6. You need 1 tsp of zest of orange.

7. It’s 1/3 cup of powdered sugar.

8. It’s 2 tbsp of flour.

9. It’s For of mango compote-.

10. It’s 1 of mango pureed.

11. Prepare 1/2 of lemon juiced.

12. You need 3 tsp of sugar.

I don't usually like my dessert too overly sweet.

These mini cheesecakes have the perfect amount of sweetness and the mango jelly on the top has no sugar added at all.

Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create an even layer.

With a delicious combo of mango and coconut, these dairy-free cheesecakes are ready to tango.

Mango Mini Cheesecake Cups step by step

1. Crush the biscuits and make them into a sand texture. Now add the ghee to it and mix it properly to form a wet sand texture..

2. Now press them firmly to the base of cupcake liners and let them sit in the fridge, while you make the cheese mix..

3. Beat 150 gms cheese, gradually add sugar to it and beat it again. Further add 1 egg to it and beat it and mix it properly..

4. Add vanilla essence to it and zest of an orange to it. Finally, fold in the flour to it..

5. Now scoop the cheese mix to the top of the biscuit base..

6. Bake it in a preheated oven at 160 c for 15 to 20 mins..

7. Wait for it to cool down completely, while you prepare the compote..

8. For the mango compote pure 1 mango. Cook it in a pan for few seconds with little sugar and half a squeeze of lemon..

9. When it has cooled completely..use it to top the baked mini cheese cake cups..

10. Serve it warm or cold it taste good anyway..

Come and try these creamy no-bake mini mango lassi cheesecakes.

These are speedy cheesecakes that you don't need to chill overnight.

Tips for Making Mini Cheesecakes The Pan.

You could easily make these mini cheesecakes in a standard or mini muffin pan lined with cupcake liners, but I wanted the straight-edged look, and decided to invest in a mini cheesecake pan.

The Biscoff crust is similar to a graham cracker crust, but the cookies are a bit sweeter so I used.