Mini Mango Cheesecakes (Eggless and No Bake)

Mini Mango Cheesecakes - these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy - every bite is perfect!

This is sadly going to be my last mango recipe of the season! Mangoes are going to disappear from markets soon.

I'm going to puree the rest and freeze them so that we can enjoy them throughout the year.

Cheesecakes are one of our favourite desserts. And I love them because they can be such a blank slate for flavours. I've always made them in mini form because they are so easy to put together and also great for portion control. That is, if you can stop at one!

Four steps to Mini Mango Cheesecakes

Biscuit Base: Make the biscuit base by crushing biscuits in a food processor and adding some melted butter. Or you can go the old fashioned way - place biscuits in a ziplock bag and smash them till you get crumbs. The melted butter helps hold the biscuit base together.

Setting the biscuit base: It's really important to refrigerate the biscuit base for 15-20 minutes so that its properly set. This will ensure that when you pour the mango mixture, the crumbs don't get mixed with it.

Cream Cheese Mango Mixture: For the cheesecake mixture, I just like to add everything to a blender and blend it for 3-4 minutes. This allows everything to mix well and gives time for the cream to increase slightly in volume.

Pour and refrigerate: Since we are making the cheesecake mixture in a blender, it can be easily poured into the moulds. And then, just be patient for a couple of hours (overnight is best) to allow the cheesecakes to set well.

Also Read: How to cut mangoes

Best Cream Cheese for Cheesecakes

Philadelphia cream cheese that's sold in blocks is hands down the best cream cheese for cheesecakes. If you are in India, you can use Britannia or D'Lecta. They both work really well too.

DO NOT use anything that says creamy cheese spread because that is different from cream cheese.

Alternative to Cream Cheese

The best alternative to cream cheese is curd or yogurt that's been hung for 24 hours to get rid of any whey. In 24 hours, you will get yogurt that's thick, creamy and the consistency of cream cheese. If you are using this, I recommend adding ½ teaspoon salt to the mixture to get the same saltiness of cream cheese which is important to balance the flavours in these mini mango cheesecakes.

Gelatin vs Agar Agar

I've always made cheesecake with Gelatin, but if you prefer a vegetarian alternative, you can use agar agar in the same quantity. They can swapped for each other with the same results.

It's really as easy as that! I've tested this recipe a few times now and these cheesecakes disappeared so fast, I had to fight for one!

More Mango Desserts

• Eggless Mango Cake
• Homemade Mango Cheesecake Ice Cream
• Creamy Mango Lassi
• Mango Cheesecake in a Jar

Watch How to make Mini Mango Cheesecakes Recipe Video

Mini Mango Cheesecakes (Eggless and No Bake)

These Mini Mango Cheesecakes takes about 20 minutes to put together. Every bite is delicious and full of mango flavour. They are great for portion control and the cleanup is really easy too!

5 from 4 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Diet: Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 12 Portions

Calories: 243kcal

Author: Richa

Equipment

• ▢
  Food Processor
• ▢
  Blender

Ingredients

• ▢ 50 grams Digestive Biscuits or Marie Biscuit
• ▢ 25 grams (2 tablespoon) Butter melted
• ▢ 6 grams Gelatin / Agar Agar
• ▢ 5 tablespoons Water
• ▢ 400 grams (1.75 cups) Cream Cheese at room temperature
• ▢ 200 grams Cream preferably heavy cream or whipping cream
• ▢ 350 grams Mango Puree
• ▢ 70-100 grams (0.5 cups) Icing Sugar this quantity varies based on taste and sweetness of mangoes

Instructions

• Add biscuits to a food processor and process till crumbs form. Add the melted butter and run it again for a few seconds till the mixture becomes clumpy. Line two muffin tins (mine were 6 muffins in each tin) with cupcake liners. Add a tablespoon and a half of the biscuit crumb to each cavity and press it down lightly till the base has an even layer of biscuit crumb. Refrigerate for 20 minutes.
• Add gelatin and water to a bowl and mix well. Let this bloom for five minutes and then microwave for 20 seconds. Set aside.
• In a blender, place cream cheese, cream, mango puree, icing sugar and the gelatin mixture. Blend for 3-4 minutes till thick and creamy.
• Divide this mixture in the muffin tin since its filled to the top. Refrigerate the cheesecakes for 6-8 hours or overnight.

Notes

1. Cream Cheese: Use philadelphia cream cheese if available for best results. Alternate brands in India are Britannia and D'lecta. Don't use creamy cheese spread.
2. Hung Curd or Yogurt: To make hung curd, line a sieve with a muslin cloth and place approx 450 grams curd in it. Place the sieve on a bowl and let this sit in the refrigerator for 24 hours. This will remove all the whey and you can use the thick curd or yogurt as a replacement for cream cheese
3. Icing Sugar: The amount of icing sugar should be adjusted based on how sweet you'd like your cheesecake to be and how sweet the mango puree is. Start with 70 grams and add more if required

Nutrition

Calories: 243kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 135mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1008IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg

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