Mini Mango Cheesecake
Mini Mango Cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mini mango cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Mini Mango Cheesecake is something that I have loved my entire life. They are fine and they look wonderful.

Watch how to make mini mango lassi cheesecakes in the video below: 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. They don't have gelatin or agar-agar.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve it.

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

Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. 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. Arrange the mango slices on top with the raspberries in the center, if using. Sprinkle over the coconut flakes, if desired.

Steps to make Mini Mango Cheesecake:
  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 😊

Enjoy! * Pour in the double cream and mango pulp and beat again. Add the eggs, one at a time, beating after each addition. Cool to room temperature before moving to the fridge to cool completely. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth.

So that’s going to wrap this up with this special food mini mango cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!