Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mini mango cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Come and try these creamy no-bake mini mango lassi cheesecakes. Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer.
Mini Mango Cheesecake is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Mini Mango Cheesecake is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mini Mango Cheesecake:
- Take For the crust:
- Get 1 cup graham crackers
- Prepare 4 tbsp unsalted butter melted
- Prepare For the cheesecake:
- Take 1 package room temperature cream cheese 8oz
- Make ready 1/3 cup sugar
- Prepare 1 egg
- Make ready 1/4 cup sour cream
- Get 1 tsp lemon/lime juice
- Prepare 1/8 tsp/ pinch of salt
- Make ready 3 tbsp cornstarch
- Get 1/2 cup mango purée
- Take For mango Glee/glaze:
- Get 1/2 mango purée
- Get 1 tsp lemon/lime juice
- Prepare 1-2 tsp gelatin powder
- Get 3 tbsp water
We're converting our mango lassi into cheesecakes 😉. Topped with jellied mango puree for a show-stopping dessert. Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience. Be the first to review this recipe.
Instructions to make Mini Mango Cheesecake:
- Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
- Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
- Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
- For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended.
- Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour.
- For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
- In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake.
- Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊
When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or. So light and refreshing, this dessert tastes like summer to me! While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat.
So that’s going to wrap it up for this special food mini mango cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
