Mini Mango Cheesecakes (Eggless and No Bake)
on Jun 08, 2020, Updated Aug 15, 2020
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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!
Cheesecakes are one of our favourite desserts! And I love them because they can be such a blank slate for flavours. I love making mine in a mini form because they are so easy to put together (and also great for portion control haha)! That is, if you can stop at one!
Table of contents
Frequently Asked Questions
Cheesecake is a popular dessert that’s prepared using three main ingredients – soft cheese (typically cream cheese), eggs and sugar. It also has a firm base made with crushed crackers or cookies.
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.
Absolutely! I’m going to puree the rest and freeze them so that we can enjoy them throughout the year.
How to Make Cheesecake
Step 01 – Make the biscuit base: You can make the base of this cheesecake in two ways – using a food processor like I did, or the old fashioned way of smashing the cookies after placing them in a ziplock bag. We then add butter to help hold this biscuit base together.
Step 02 – Let the base set: Place the base you just in the refrigerator for 15-20 minutes so that its properly set. This will prevent the mango mixture to mix with the biscuit crumbs.
Step 03 – Make the 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.
Step 04 – Pour and refrigerate: It’s finally time to assemble all the ingredients. Since we are making the cheesecake mixture in a blender, you can directly start pouring them into the moulds. Stick your tray into the refrigerator and relax!! Your cheesecakes will be ready in about 8 hours (or overnight).
Also Read: How to cut mangoes
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 1/2 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!
Watch How to make Mini Mango Cheesecakes Recipe Video
Mini Mango Cheesecakes (Eggless and No Bake)
Equipment
- Food Processor
Ingredients
- 50 grams Digestive Biscuits, or Marie Biscuit
- 25 grams Butter, melted
- 6 grams Gelatin / Agar Agar
- 5 tablespoons Water
- 400 grams Cream Cheese, at room temperature
- 200 grams Cream, preferably heavy cream or whipping cream
- 350 grams Mango, Puree
- 70-100 grams 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
- 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.
- 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
- 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
This recipe is delicious, and I tried today with family. Thank you so much Richa. Here mangoes come from Brasil and of course they are not “Alfonso”… Stay well