Mini Mango Cheesecakes (Eggless and No-Bake)
Introduction
If you’re looking for a quick and easy dessert that tastes like a tropical paradise, then these Mini Mango Cheesecakes are for you! This no-bake, eggless recipe is perfect for any occasion and will impress your family and friends.
Why Make This Recipe
These Mini Mango Cheesecakes are not just delicious, but they are also super simple to make. They require no baking, which means less time spent in the kitchen and more time enjoying your creation! Plus, if you have some fresh mangoes or mango puree on hand, this is the best way to use them. It’s a perfect treat for warm days or gatherings, making everyone smile with that sweet tropical flavor.
How to Make Mini Mango Cheesecakes
Ingredients:
- 50g Digestive Biscuits or Marie Biscuits
- 25g melted Butter
- 6g Gelatin or Agar Agar
- 5 tbsp Water
- 400g Cream Cheese (room temperature)
- 200g Mango Puree
- 100g Condensed Milk (or to taste)
- 1 tsp Vanilla Extract
Directions:
-
Prepare the crust: Crush the digestive biscuits into fine crumbs and mix them with the melted butter. Press this mixture firmly into the bottom of individual serving cups or mini cheesecake molds.
-
Prepare the gelatin mixture: In a small bowl, dissolve the gelatin or agar agar in 5 tablespoons of water. Heat gently until fully dissolved, then set aside to cool.
-
Make the filling: In a mixing bowl, combine the cream cheese, mango puree, condensed milk, and vanilla extract. Mix until smooth and creamy.
-
Combine: Pour the dissolved gelatin mixture into the cream cheese mixture and stir until well combined.
-
Fill the molds: Pour the mixture over the prepared crusts in the cups or molds and smooth the top with a spatula.
-
Chill: Place the cheesecakes in the refrigerator for at least 4 hours, or until set.
-
Serve: Once set, remove from molds and top with additional mango puree or fresh slices of mango if desired.
How to Serve Mini Mango Cheesecakes
These Mini Mango Cheesecakes are perfect on their own or served with a drizzle of extra mango puree on top. They also make a beautiful dessert for parties! Just pop them out of their molds and display them on a nice platter.
How to Store Mini Mango Cheesecakes
You can store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, but trust me, they won’t last that long!
Tips to Make Mini Mango Cheesecakes
- Make sure your cream cheese is at room temperature for a smooth and creamy texture.
- You can use store-bought mango puree or fresh mangoes blended until smooth.
- If using agar agar, follow the package instructions carefully as it can set quicker than gelatin.
Variation
You can swap the mango puree for other fruit purees, like strawberry or berry, to create different flavors! You can also add a touch of lime juice for a bit of zest.
FAQs
1. Can I make these cheesecakes ahead of time?
Yes! These cheesecakes are great to make a day before. Just keep them in the fridge until you’re ready to serve.
2. Can I use something other than gelatin?
Yes! You can use agar agar as a vegetarian alternative. Just follow the instructions on the package.
3. What if I can’t find Digestive Biscuits?
No problem! You can use any similar biscuits such as Graham crackers or even ladyfingers for the crust.
Enjoy making your Mini Mango Cheesecakes! 🥭🍰