Mini Mango Cheesecake
Mini Mango Cheesecake

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mini mango cheesecake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Mini Mango Cheesecake is something that I have loved my whole life. They’re fine and they look fantastic.

Come and try these creamy no-bake mini mango lassi cheesecakes. These are speedy cheesecakes that you don't need to chill overnight. MINT Chocolate Chip Mini Cheesecakes NO Gelatine EGGLESS Option NO Bake Make Ahead Fresh Cream.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mini mango cheesecake using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mini Mango Cheesecake:
  1. Prepare 6-7 Digestive biscuit
  2. Make ready 1/4 cup melted butter
  3. Get 140 gm cream cheese
  4. Take 1/2 cup powdered sugar
  5. Take 1/4 cup heavy whipping cream
  6. Take 1 cup mango pulp
  7. Take 1 tsp agar agar
  8. Make ready 1/2 cup water
  9. Take 1 fresh mango for garnishing

They are great to serve up over the festive season, they taste nice and creamy — you wouldn't even know they were made healthier. Topped with jellied mango puree for a show-stopping dessert. Be the first to review this recipe. When chilled, place mango pieces on top of cheesecakes.

Steps to make Mini Mango Cheesecake:
  1. Grind biscuits and butter together in a mixer to semi fine crumb mixture. In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. This recipe will make around 5-6 mini cheesecakes. Keep the molds in fridge for 10 min to set this..
  2. In a bowl take cream cheese, sugar and whipping cream, blend ot well untill smooth.
  3. In a pan take 1/2 cup water and agar agar powder, heat it up untill agar agar dissolves. Close the heat and add mango pulp, stirr to mix everything properly. This is called Mango glaze.
  4. Pour half the mango mixture into the cream cheese mixture and blend it untill mixed properly. Now divide this mixture into the molds evenly. Fill the molds 3/4. Smooth it out and keep it in fridge for another 15 mins.
  5. Now pour around 3-4 tsp mango glaze on top of the cheesecake mixture and refrigerate them for good 7-8 hr.
  6. Demould them carefully. Cut thin slices of fresh mango and arrange them as a flower and decorate it on top of the cheesecake.
  7. Enjoy your Mini Mango Cheesecake with your friends and family.

Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience. Once cheesecakes are cooled, remove the metal liners carefully. Garnish each cake with warm mango-raisin chutney and fresh mint on the side. No bake, No gelatin CheesecakeSpice up the Curry. While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes.

So that is going to wrap it up with this exceptional food mini mango cheesecake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!