Mini Mango Cheesecake (No Bake)

I love preparing these mini mango cheesecakes when I have many guests at home. They are super easy to make, and their presentation always impresses guests. And what can I say about the flavor – everything with mango tastes delicious. Moreover, this dessert doesn’t require an oven or gelatin, and, above all, it can be prepared the day before, allowing you to focus on more complicated preparations.

Notes and Suggestions to Prepare Mini Mango Cheesecake

-To make mango puree, you need ripe mangoes. Unlike Indian mangoes, those available here often have quite a bit of fiber. That’s why I usually strain the mango after blending to obtain a smooth puree. If you can’t find ripe mangoes, an alternative is to use canned mango pulp, which also works well.

-Cream cheese and yogurt should be at room temperature.

-The cream must be well chilled before whipping.

-Leave them out of the freezer for 10-12 minutes before serving so that the texture is creamy.

Instructions

For the Base:

-Prepare two muffin trays with cupcake liners.

-Crush the digestive biscuits into fine crumbs.

-Melt the butter in the microwave and add it to the crushed biscuits. Mix well.

-Add this mixture in small portions to each cupcake liner.

-Use the bottom of a small glass to press down and compact the crumbs. Place the trays in the freezer while you prepare the filling.

For the Filling:

-Peel two ripe mangoes and add the pulp to a blender. Blend until you get a smooth puree. Set aside about 80g of mango puree for the topping.

-In a bowl, add the cream cheese and beat it well with an electric whisk.

-Add powdered sugar and Greek yogurt. Beat again at low speed or mix with a spatula.

-Add the mango puree, lime zest (if using), and lime juice. Mix with a spatula.

-In another bowl, whip the heavy cream until stiff peaks form. Gradually add this whipped cream to the cream cheese and mango mixture. Gently mix with folding motions until well combined.

-Remove the muffin trays from the freezer and use an ice cream scoop to fill each liner. Tap gently to level.

-Place the trays in the freezer for 3-4 hours or until they are firm.

For the Topping:

-In a small saucepan, combine the reserved mango puree, sugar, and lime juice.

-Cook until the sugar is dissolved, then let it cool completely.

Final Presentation:

-Remove the muffin trays from the freezer and peel off the cupcake liners. Place the mini cheesecakes on a serving plate.

-Add a spoonful of the topping to each cheesecake. Top with diced mango pieces and a mint leaf.

-Enjoy your delicious no-bake mini mango cheesecakes!

Other mango recipes you’ll love:

Mango Mastani

Mango Lassi

Tapioca with Coconut Milk and Mango

If you prepare this mango recipe, don’t forget to leave me a comment or rate this recipe. I love reading your feedback and opinions to improve my recipes. And don’t forget to tag me on my social media! Looking at the photos of the recipes you’ve all made is what I enjoy the most!

Mini Mango Cheesecake (No Bake)

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Resting time 4 hours hrs

Total Time 25 minutes mins

Servings 12

Calories 260 kcal

Ingredients

  

For the Base:

• 200g digestive biscuits
• 100g melted butter

 For the Filling:

• 300g Philadelphia cream cheese (at room temperature)
• 250g Greek yogurt (at room temperature)
• 80g powdered sugar
• 250g mango puree
• Lime zest (optional)
• 150ml heavy cream (35% fat)

For the Topping:

• 80g mango puree
• 30g sugar
• 1/2 lime juice
• Small mango pieces
• Mint leaves

Instructions

 

For the Base:

• Prepare two muffin trays with cupcake liners.
• Crush the digestive biscuits into fine crumbs.
• Melt the butter in the microwave and add it to the crushed biscuits. Mix well.
• Add this mixture in small portions to each cupcake liner.
• Use the bottom of a small glass to press down and compact the crumbs. Place the trays in the freezer while you prepare the filling.

For the Filling:

• Peel two ripe mangoes and add the pulp to a blender. Blend until you get a smooth puree. Set aside about 80g of mango puree for the topping.
• In a bowl, add the cream cheese and beat it well with an electric whisk.
• Add powdered sugar and Greek yogurt. Beat again at low speed or mix with a spatula.
• Add the mango puree, lime zest (if using), and lime juice. Mix with a spatula.
• In another bowl, whip the heavy cream until stiff peaks form. Gradually add this whipped cream to the cream cheese and mango mixture. Gently mix with folding motions until well combined.
• Remove the muffin trays from the freezer and use an ice cream scoop to fill each liner. Tap gently to level.
• Place the trays in the freezer for 3-4 hours or until they are firm.

For the Topping:

• In a small saucepan, combine the reserved mango puree, sugar, and lime juice.
• Cook until the sugar is dissolved, then let it cool completely.

Final Presentation:

• Remove the muffin trays from the freezer and peel off the cupcake liners. Place the mini cheesecakes on a serving plate.
• Add a spoonful of the topping to each cheesecake. Top with diced mango pieces and a mint leaf.
• Enjoy your delicious no-bake mini mango cheesecakes!

Notes

• To make mango puree, you need ripe mangoes. Unlike Indian mangoes, those available here often have quite a bit of fiber. That’s why I usually strain the mango after blending to obtain a smooth puree. If you can’t find ripe mangoes, an alternative is to use canned mango pulp, which also works well.
• Cream cheese and yogurt should be at room temperature.
• The cream must be well chilled before whipping.
• Leave them out of the freezer for 10-12 minutes before serving so that the texture is creamy.