Mini Mango Cheesecake
Mini Mango Cheesecake

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mini mango cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Mini Mango Cheesecake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Mini Mango Cheesecake is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mini Mango Cheesecake:
  1. Make ready For the crust:
  2. Get 1 cup graham crackers
  3. Get 4 tbsp unsalted butter melted
  4. Prepare For the cheesecake:
  5. Make ready 1 package room temperature cream cheese 8oz
  6. Take 1/3 cup sugar
  7. Make ready 1 egg
  8. Take 1/4 cup sour cream
  9. Prepare 1 tsp lemon/lime juice
  10. Make ready 1/8 tsp/ pinch of salt
  11. Make ready 3 tbsp cornstarch
  12. Take 1/2 cup mango purée
  13. Prepare For mango Glee/glaze:
  14. Prepare 1/2 mango purée
  15. Make ready 1 tsp lemon/lime juice
  16. Get 1-2 tsp gelatin powder
  17. Get 3 tbsp water

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.

Instructions to make Mini Mango Cheesecake:
  1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
  2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
  3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
  4. 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.
  5. 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.
  6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
  7. 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.
  8. 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 😊

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