Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mini mango cheesecake. One of my favorites food recipes. This time, I will 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. And who doesn't like mango lassi, or better yet. mini mango lassi cheesecakes!
Mini Mango Cheesecake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Mini Mango Cheesecake is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mini Mango Cheesecake:
- Prepare For the crust:
- Make ready 1 cup graham crackers
- Get 4 tbsp unsalted butter melted
- Get For the cheesecake:
- Prepare 1 package room temperature cream cheese 8oz
- Prepare 1/3 cup sugar
- Make ready 1 egg
- Get 1/4 cup sour cream
- Prepare 1 tsp lemon/lime juice
- Take 1/8 tsp/ pinch of salt
- Prepare 3 tbsp cornstarch
- Prepare 1/2 cup mango purée
- Make ready For mango Glee/glaze:
- Prepare 1/2 mango purée
- Make ready 1 tsp lemon/lime juice
- Get 1-2 tsp gelatin powder
- Prepare 3 tbsp water
Be the first to review this recipe. When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or. While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes.
Steps 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 😊
Once cheesecakes are cooled, remove the metal liners carefully. Garnish each cake with warm mango-raisin chutney and fresh mint on the side. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. So light and refreshing, this dessert tastes like summer to me! Beat cream cheese and remaining sugar until blended.
So that is going to wrap it up with this special food mini mango cheesecake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
