Description
Mini Mango Cheesecakes are a delightful no-bake, eggless dessert perfect for mango lovers. Featuring a crumbly biscuit base topped with a creamy, tangy mango and cream cheese filling, these individual-sized treats are easy to prepare and refrigerate for a refreshing summer indulgence.
Ingredients
Biscuit Base
- 50 grams Digestive Biscuits (or Marie Biscuits)
- 25 grams Butter, melted
Gelatin Mixture
- 6 grams Gelatin or Agar Agar
- 5 tablespoons Water
Cheesecake Filling
- 400 grams Cream Cheese, at room temperature
- 200 grams Cream (preferably heavy cream or whipping cream)
- 350 grams Mango Puree
- 70-100 grams Icing Sugar (adjust based on sweetness of mangoes and taste)
Instructions
- Prepare Biscuit Base: Add the digestive or Marie biscuits to a food processor and process until fine crumbs form. Pour in the melted butter and pulse a few more seconds until the crumbs clump together. Line two muffin tins with cupcake liners, add about one and a half tablespoons of the biscuit mixture into each liner, and press down evenly to form a compact base layer. Refrigerate for 20 minutes to set.
- Bloom Gelatin: In a small bowl, combine gelatin (or agar agar) with water and mix well. Let it sit for 5 minutes to bloom, then microwave for 20 seconds until the gelatin dissolves. Set aside to cool slightly.
- Make Cheesecake Mixture: In a blender, combine cream cheese, heavy cream, mango puree, icing sugar, and the prepared gelatin mixture. Blend for 3-4 minutes until smooth, thick, and creamy, ensuring all ingredients are fully incorporated.
- Assemble and Refrigerate: Pour the blended cheesecake mixture evenly into the prepared muffin tins, filling each to the top. Refrigerate for at least 6-8 hours or preferably overnight to allow the cheesecakes to set completely before serving.
Notes
- Use Philadelphia cream cheese if available for best flavor and texture; alternatives like Britannia or D’lecta also work. Avoid using cream cheese spreads.
- To substitute cream cheese with hung curd or yogurt, strain about 450 grams yogurt in a muslin cloth-lined sieve for 24 hours to remove whey. Add ½ teaspoon salt to mimic the cream cheese’s savory balance.
- Adjust icing sugar amount according to the sweetness of the mango puree and personal preference, starting from 70 grams.
- You can swap gelatin with agar agar in equal amounts for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
