No Bake Mango Cheesecake Mousse Jars
Easy 8 ingredient, no bake mango cheesecake mousse jars are insanely delicious and the creamiest dessert jars! Perfect weekend treat!
Servings 6 Portions
Calories 347kcal
Ingredients
- 100 grams Heavy Cream
- 1 cup Mango Puree
- 225 grams Cream Cheese at room temperature
- ¼ cup Caster Sugar + 2 tablespoons
- 1 teaspoon Vanilla Extract
- 1 cup Granola
- 2 ½ tablespoons Butter melted
- Chopped mangoes and other fruits for topping
Instructions
- Add heavy cream to the bowl of the KitchenAid Stand Mixer with the whisk attachment and beat on medium high speed till you achieve soft peaks. If you don't have a stand mixer, feel free to use a hand mixer.
- Once the cream reaches soft peaks, add mango puree, cream cheese, ¼ cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.
- Pulse the granola a few times in a food processor till it resembles bread crumbs. Add butter and two tablespoons sugar to this and combine. Set aside.
- To assemble the jars, divide the granola mixture into 6 jars. I used the back of a spoon to press the granola mixture evenly in the jars. Pipe the cheesecake mixture into each jar, equally divided. Refrigerate for at least 2 hours. Top with chopped mangoes and other fruits just before serving.
Notes
- Heavy Cream has a minimum of 36% fat percentage. Check this information before buying it. This is important to achieve soft peaks when whipping.
- Once whipped, add the remaining ingredients and combine by whisking for less than a minute or folding using a rubber spatula. This helps retain the air whipped into the cream.
- Easily swap out mango puree for any other fruit puree such as strawberry or raspberry!
Nutrition
Calories: 347kcal | Carbohydrates: 24g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 134mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1208IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg