Mini Mango Cheesecakes
Indulge in these creamy, vibrant mini mango cheesecakes that require no baking and are perfect for any occasion.
Ingredients
For the crust
- 50 g Digestive Biscuits or Marie Biscuits Provides a crunchy, buttery base.
- 25 g melted Butter Adds richness and helps bind the crumbs.
For the filling
- 6 g Gelatin or Agar Agar Helps the filling to set beautifully.
- 5 tbsp Water Used to bloom the gelatin.
- 400 g Cream Cheese (room temperature) Heart of the cheesecake, offering a creamy flavor.
- 200 g Cream (heavy or whipping) Adds luxurious creaminess.
- 350 g Mango Puree Star ingredient providing flavor and color.
- 70-100 g Icing Sugar Adjust sweetness to preference.
Instructions
Preparation
- In a food processor, blend the biscuits into fine crumbs until the texture is similar to sand. Add the melted butter and pulse until it resembles damp sand.
- Line a muffin tin with cupcake liners. Spoon about 1.5 tablespoons of the biscuit mixture into each muffin cavity, pressing down to form a compact base. Refrigerate for 20 minutes to set.
Filling Preparation
- In a small bowl, combine the gelatin and water, letting it bloom for about 5 minutes. Then microwave for 20 seconds until dissolved and cool slightly.
- In a blender, combine the softened cream cheese, cream, mango puree, icing sugar, and cooled gelatin mixture. Blend on medium-high for 3-4 minutes until smooth and creamy.
Assembly
- Pour the mango cream mixture into each muffin cavity, filling them to the brim. Smooth the tops if necessary.
- Refrigerate for at least 6-8 hours, or preferably overnight, until the cheesecakes are firm.
Notes
For best flavor, allow cheesecakes to set overnight. Keep refrigerated until serving to maintain firmness. Consider healthy alternatives using low-fat ingredients or different fruits for variations.