How to Make Tasty Mini Mango Cheesecake

Mini Mango Cheesecake. Come and try these creamy no-bake mini mango lassi cheesecakes. These are speedy cheesecakes that you don't need to chill overnight. Mini Mango Cheesecakes - these will disappear in minutes!

And who doesn't like mango lassi, or better yet. mini mango lassi cheesecakes! Yes, we are going there today. We're converting our mango lassi into cheesecakes. You can have Mini Mango Cheesecake using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mini Mango Cheesecake

1. You need of For the crust:.
2. It's 1 cup of graham crackers.
3. It's 4 tbsp of unsalted butter melted.
4. You need of For the cheesecake:.
5. Prepare 1 package of room temperature cream cheese 8oz.
6. Prepare 1/3 cup of sugar.
7. You need 1 of egg.
8. Prepare 1/4 cup of sour cream.
9. Prepare 1 tsp of lemon/lime juice.
10. You need 1/8 of tsp/ pinch of salt.
11. You need 3 tbsp of cornstarch.
12. Prepare 1/2 cup of mango purée.
13. Prepare of For mango Glee/glaze:.
14. You need 1/2 of mango purée.
15. You need 1 tsp of lemon/lime juice.
16. You need 1-2 tsp of gelatin powder.
17. It's 3 tbsp of water.

These mini mango cheesecakes are the perfect summer dessert! They are great to serve up over the festive season, they taste nice and creamy — you wouldn't even know they were made healthier. When I photograph beautiful cakes like this, it sometimes makes me This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending. For the last few weeks, I had kept my mango puree in the freezer with the intention to make a mango cake.

Mini Mango Cheesecake step by step

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 😊.

But I was so busy + lazy + no motivation + low energy + many excuses, as a result. Raw Mini Mango Cheesecake (Vegan, Gluten Free). A diminutive, brightly flavored, Mango cheesecake cake for two. Freeze it up and serve to the one you love. Cheesecake batter is enhanced with fresh mango puree and baked in a mini cheesecake pan.