Best 3 Mango Mini Cheesecakes Recipes
Indulge in the tropical delight of our delectable mango mini cheesecakes, a harmonious blend of tangy mangoes and creamy cheesecake nestled in a graham cracker crust. These individual-sized treats are not only visually stunning but also bursting with flavor. Experience the perfect balance of sweetness and tanginess as you savor the velvety cheesecake filling, complemented by the vibrant mango topping. Each bite offers a delightful burst of tropical sunshine, making these mini cheesecakes the star of any gathering. This article presents two irresistible variations: the classic mango mini cheesecake and the no-bake mango mini cheesecake, both equally tempting and sure to satisfy your sweet cravings. Get ready to tantalize your taste buds with this tropical cheesecake sensation!
Check out the recipes below so you can choose the best recipe for yourself!
MANGO CHEESECAKE
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Categories Cake Egg Dessert Bake Freeze/Chill Cream Cheese Mango Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
- For filling:
- Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
- Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
NO-BAKE MANGO CHEESECAKE
Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.
Provided by Nandini Pinge
Categories Desserts Cakes Cheesecake Recipes
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
- Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
- Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
- Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.
Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g
MANGO MINI CHEESECAKES
No-Baking required! Fantastic for summer parties or if the oven's on the fritz! From Ontario's LCBO Food & Drink Mag. (*note: cook time = chill time)
Provided by SoupCookie
Categories Cheesecake
Time 2h20m
Yield 6 cheesecakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
- Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
- Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
- When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
- You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!
Nutrition Facts : Calories 308.7, Fat 21.8, SaturatedFat 11.2, Cholesterol 47.2, Sodium 124, Carbohydrate 28, Fiber 1.9, Sugar 21.9, Protein 4.2
Tips:
- For the perfect graham cracker crust, use a combination of graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture firmly into the bottom of your mini cheesecake pans.
- Use full-fat cream cheese for a rich and creamy cheesecake filling. Make sure the cream cheese is at room temperature before mixing it with the other ingredients, this will help to prevent lumps.
- Add a touch of sour cream or Greek yogurt to the cheesecake filling for a tangy flavor. You can also add a teaspoon of vanilla extract or almond extract for extra flavor.
- For a smooth and lump-free cheesecake filling, mix the ingredients in a food processor or blender until well combined.
- Bake the cheesecakes in a water bath. This will help prevent the cheesecakes from cracking. Place the mini cheesecake pans in a larger baking dish filled with hot water.
- Chill the cheesecakes for at least 4 hours before serving. This will allow the cheesecakes to set properly.
- Garnish the cheesecakes with fresh mango slices, whipped cream, or a drizzle of mango sauce before serving.
Conclusion:
These mango mini cheesecakes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a creamy cheesecake filling, a graham cracker crust, and a bright and tangy mango topping, these cheesecakes are sure to be a hit with everyone who tries them.
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