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Mini Mango Cheesecake: A Tropical Delight Awaits You!

Mini Mango Cheesecake
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Delight in these Mini Mango Cheesecakes, a tropical dessert that combines creamy cheesecake with a luscious mango glaze, perfect for summer parties or a sweet treat.

Ingredients

Scale
  • 1 cup crushed digestive biscuits or graham crackers
  • 1/4 cup melted unsalted butter
  • 1 1/2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream, cold
  • 1 cup mango puree (fresh or frozen)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon sugar (optional)
  • Whipped cream (for decoration)
  • Fresh mango cubes (for decoration)
  • Chopped mint or micro herbs (for decoration)
  • Edible flowers (optional, for decoration)

Instructions

  1. Mix crushed biscuits and melted butter until combined. Press into mini springform pans or ramekins. Chill for 20 minutes.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold cream to stiff peaks. Fold gently into the cream cheese mixture.
  3. Spoon filling over crusts and smooth tops. Refrigerate at least 4 hours or overnight.
  4. For glaze, heat mango puree in a saucepan. Mix cornstarch with water and stir into mango. Cook until thickened. Let cool slightly, then pour over chilled cheesecakes.
  5. Top with piped whipped cream, fresh mango cubes, and garnish with chopped mint or edible flowers before serving.

Notes

  • Use Alphonso or Ataulfo mangoes for the sweetest flavor.
  • Freeze for 30 mins before unmolding for clean edges.
  • Make it vegan with coconut cream and plant-based cream cheese.

Nutrition

Find it online: https://www.homeydishes.com/mini-mango-cheesecake-recipe/