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Mini Mango Cheesecake

Mini Mango Cheesecake (No Bake)

4 from 1 vote
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Prep Time 20 minutes
Cook Time 5 minutes
Resting time 4 hours
Total Time 25 minutes
Servings: 12
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Base:
  • 200g digestive biscuits
  • 100g melted butter
 For the Filling:
  • 300g Philadelphia cream cheese (at room temperature)
  • 250g Greek yogurt (at room temperature)
  • 80g powdered sugar
  • 250g mango puree
  • Lime zest (optional)
  • 150ml heavy cream (35% fat)
For the Topping:
  • 80g mango puree
  • 30g sugar
  • 1/2 lime juice
  • Small mango pieces
  • Mint leaves

Method
 

For the Base:
  1. Prepare two muffin trays with cupcake liners.
  2. Crush the digestive biscuits into fine crumbs.
  3. Melt the butter in the microwave and add it to the crushed biscuits. Mix well.
  4. Add this mixture in small portions to each cupcake liner.
  5. Use the bottom of a small glass to press down and compact the crumbs. Place the trays in the freezer while you prepare the filling.
For the Filling:
  1. Peel two ripe mangoes and add the pulp to a blender. Blend until you get a smooth puree. Set aside about 80g of mango puree for the topping.
  2. In a bowl, add the cream cheese and beat it well with an electric whisk.
  3. Add powdered sugar and Greek yogurt. Beat again at low speed or mix with a spatula.
  4. Add the mango puree, lime zest (if using), and lime juice. Mix with a spatula.
  5. In another bowl, whip the heavy cream until stiff peaks form. Gradually add this whipped cream to the cream cheese and mango mixture. Gently mix with folding motions until well combined.
  6. Remove the muffin trays from the freezer and use an ice cream scoop to fill each liner. Tap gently to level.
  7. Place the trays in the freezer for 3-4 hours or until they are firm.
For the Topping:
  1. In a small saucepan, combine the reserved mango puree, sugar, and lime juice.
  2. Cook until the sugar is dissolved, then let it cool completely.
Final Presentation:
  1. Remove the muffin trays from the freezer and peel off the cupcake liners. Place the mini cheesecakes on a serving plate.
  2. Add a spoonful of the topping to each cheesecake. Top with diced mango pieces and a mint leaf.
  3. Enjoy your delicious no-bake mini mango cheesecakes!

Notes

  • To make mango puree, you need ripe mangoes. Unlike Indian mangoes, those available here often have quite a bit of fiber. That’s why I usually strain the mango after blending to obtain a smooth puree. If you can’t find ripe mangoes, an alternative is to use canned mango pulp, which also works well.
  • Cream cheese and yogurt should be at room temperature.
  • The cream must be well chilled before whipping.
  • Leave them out of the freezer for 10-12 minutes before serving so that the texture is creamy.