Mini Mango Cheesecake
Mini Mango Cheesecake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mini mango cheesecake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we have to prepare a few components. 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. Take For the crust:
  2. Make ready 1 cup graham crackers
  3. Prepare 4 tbsp unsalted butter melted
  4. Get For the cheesecake:
  5. Prepare 1 package room temperature cream cheese 8oz
  6. Get 1/3 cup sugar
  7. Prepare 1 egg
  8. Prepare 1/4 cup sour cream
  9. Make ready 1 tsp lemon/lime juice
  10. Get 1/8 tsp/ pinch of salt
  11. Make ready 3 tbsp cornstarch
  12. Take 1/2 cup mango purée
  13. Make ready For mango Glee/glaze:
  14. Take 1/2 mango purée
  15. Prepare 1 tsp lemon/lime juice
  16. Prepare 1-2 tsp gelatin powder
  17. Make ready 3 tbsp water

Grind biscuits and butter together in a mixer to semi fine crumb mixture. These mini mango cheesecakes are the perfect summer dessert! Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience. Topped with jellied mango puree for a show-stopping dessert.

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 😊

While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes. The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfect crumbly crust for a decadent treat. Beat cream cheese and remaining sugar until blended. Chop mango just before serving cheesecakes; spoon over cheesecakes. These mini mango cheesecakes are a must try recipe! 😍.

So that’s going to wrap this up with this exceptional food mini mango cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!