Recipe of Speedy Mini Mango Cheesecake

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Mini Mango Cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Mini Mango Cheesecake Recipe. Mini Mango Lassi Cheesecakes (No-Bake) Come and try these creamy no-bake mini mango lassi cheesecakes. These are speedy cheesecakes that you don't need to chill overnight.

You can have Mini Mango Cheesecake using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mini Mango Cheesecake

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

Carefully spoon equal amounts into each lined tin using a small spoon.Chilled layers of cookie crumbs, mango infused cream, and fresh fruit puree makes a refreshing dessert.Make it in small glasses, and the result is elegant, delicious, and you get to control the portions too.Normally cheesecake is made with graham cracker crumb crust.

Mini Mango Cheesecake step by step

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 delicious vegan mini mango cheesecakes are made with a date-walnut-coconut base that's accented with ginger, and a cashew, maple, mango, and cardamom filling.Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind.In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth.

This No Bake Mango Cheesecake is a complete and utter celebration of summer!No Bake Mango Cheesecake When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food.Drain the cashews and place in a blender with coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric.Blend until very smooth and creamy.Divide evenly among the bases in the pan.