Recipe of Super Quick Mini Mango Cheesecake

Mini Mango Cheesecake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

MINT Chocolate Chip Mini Cheesecakes NO Gelatine EGGLESS Option NO Bake Make Ahead Fresh Cream. Come and try these creamy no-bake mini mango lassi cheesecakes.

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Ingredients of Mini Mango Cheesecake

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

Topped with jellied mango puree for a show-stopping dessert.Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience.Beat cream cheese and remaining sugar until blended.Chop mango just before serving cheesecakes; spoon over cheesecakes.

Mini Mango Cheesecake instructions

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 😊.

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.While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes.

Once cheesecakes are cooled, remove the metal liners carefully.Garnish each cake with warm mango-raisin chutney and fresh mint on the side.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.