Mini Mango Cheesecake
Mini Mango Cheesecake

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

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Mini Mango Cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Mini Mango Cheesecake is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you cook that.

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

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. Fluffy, fruit and incredibly moreish - these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience.

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. No bake, No gelatin CheesecakeSpice up the Curry. Once cheesecakes are cooled, remove the metal liners carefully. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

So that is going to wrap it up for this special food mini mango cheesecake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!