These Mini Mango Cheesecakes are a breeze to make and don't even require turning on your oven. They start with a crunchy Golden Oreo base, have a creamy mango and cream cheese middle, and are finished off with whipped cream and a sweet candy melt topping. Not only do they taste amazing, but they also look pretty impressive on your dessert table.
Why You Will Love My Mini Mango Recipe
Two reasons why you will love this recipe are its refreshing tropical flavor and its simplicity. Firstly, the combination of fresh mangoes with creamy cheesecake filling offers a delicious taste of the tropics, perfect for brightening up any occasion.
Secondly, the no-bake method makes preparation a breeze. With minimal effort, you can create these delicious mini cheesecakes without the need for complicated baking techniques. It's a straightforward and delicious dessert option that's sure to please both your taste buds and your schedule.
Ingredients For My Mini Mango Cheesecakes
Crumb Base
- Golden Oreo Cookies: Any flavored cookies can be used. This particular flavor provides a buttery and sweet base that complements the mango-infused filling. Chocolate would also be a great choice.
- Unsalted Butter: Melted unsalted butter binds the biscuit crumbs together, creating a firm crust. More butter equals a firmer base, less butter equals a less firmer base. Unfortunately it cannot be left our because the base ill just crumble when the cheesecake are taken out of the mould.
Mango Cheesecake Filling
- Diced Mango: Fresh or frozen diced mango brings a burst of tropical sweetness to the creamy filling. Its juicy and vibrant flavor is the star of these mini mango cheesecakes. Their level of sweetness is totally dependent on the time of the year.
- Cream Cheese: The creamy velvety texture of the cream cheese offers a lovely mouthfeel to the dessert with a tiny touch of tartness which balances the sweetness of the mango.
- Powdered Sugar: Powdered sugar sweetens the filling, ensuring a perfect balance of sweetness. Its fine texture blends easily into the cream cheese mixture, contributing to the smooth consistency of the filling for the mini mango cheesecakes. An acceptable alternative is superfine or caster sugar.
- Vanilla Extract: Vanilla extract enhances the overall flavor profile. It complements the mango and cream cheese, adding depth and a subtle sweetness to the filling.
- Heavy Cream: Heavy cream contributes a light and airy texture to the filling. It adds a luxurious creaminess that elevates the entire dessert. When combined with warm dissolved gelatine, it provides stability to the filling.
- Gelatine: The optional addition of gelatine acts as a stabilizer, ensuring a firm and set texture to the cheesecakes. Dissolved in hot water, it blends well with the filling, enhancing the overall structure without compromising on the creamy mouthfeel.
Garnishes
- Candy Melts: Used for topping the mini mango cheesecakes, candy melts provide a sweet and glossy drizzle that adds a decorative touch. They add a nice crunch to the dessert.
- Extra Diced Mango: Reserved diced mango serves as a fresh and juicy garnish, adding a burst of color and flavor to the top of each mini cheesecake. It's the perfect finishing touch to enhance the tropical essence of the dessert.
A Word Of Caution
When I first made these mini mango cheesecakes I omitted the gelatine. If you choose to omit the gelatine, the cheesecakes will not hold their shape for too long once taken out of the refrigerator. Your guests will need to devour them straight out of the refrigerator.
If your diet preference is to not use gelatine and you would like to serve them as part of a dessert buffet, you can assemble them in cute little individual dessert cups!
How To Make My Mini Mango Cheesecakes
1. Prepare the Crust: Crush Golden Oreo biscuits and combine with melted unsalted butter to form the crust. Press the mixture into the base of cupcake liners or silicone moulds.
2. Puree the Mango: Puree thawed frozen mango for the filling and reserve extra for garnish.
3. Make the Filling: In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Pour in the mango puree and blend until fully incorporated.
4. Add the Mango Puree: Pour in the mango puree and blend briefly.
5. Dissolve the Gelatine: dissolve gelatine in hot water and add to the cream cheese mixture along with the heavy cream. Mix well.
6. Assemble the Cheesecakes: Spoon or pipe the filling onto the prepared crust in cupcake liners or silicone moulds. Smooth the tops and freeze preferably overnight to set.
7. Decorate the Cheesecakes: Remove the mini mango cheesecakes from cupcake liners or silicone moulds. Top each with whipped cream, candy melts chocolate garnish and a piece of diced mango.
My Top Tip
If you choose to follow the original version of the recipe without gelatine, it's important to note that the cheesecakes must be served straight out of the refrigerator, very chilled, to help maintain their form.
Without the stabilizing effect of gelatine, the cheesecakes may be softer in texture, so keeping them well-chilled ensures they hold their shape until served. Enjoying them chilled enhances the refreshing taste and creamy consistency of these delightful mini cheesecakes.
Otherwise, make sure that the gelatine is dissolved properly and mixed thoroughly into the cream cheese filling. This step is crucial for achieving a firm and stable texture in the cheesecakes.
Make sure the gelatine is completely dissolved in hot water before adding it to the filling, and then mix it in well to ensure even distribution. This will help the cheesecakes set properly and hold their shape when served.
Endless Variations
The versatility of no-bake mini cheesecakes means you can get creative with flavors, toppings, and presentation. Try alternate fruit purees, chocolate chips, or flavored extracts to the filling. Experiment with drizzles of chocolate, fruit compotes, or crushed nuts on top. There are no limits to what you can create.
If you're crazy about mini cheesecakes like I am, you've gotta try out some of my other flavors too! Check out my Mint Chocolate Chip Mini Cheesecakes, Mini Coconut Cheesecakes, or Mini Cookies and Cream Cheesecakes. They're all super tasty and perfect for satisfying your mini cheesecake cravings.
Whether you're into refreshing mint, tropical coconut, or classic cookies and cream, there's a mini cheesecake flavor for everyone. So go ahead, mix it up and discover your new favorite dessert!
More Cheesecake Recipes
- Tim Tam Mini Cheesecakes
- Hot Cross Bun Chocolate Cheesecake
- Mint Chocolate Cheesecake Cups
- Oreo Cheesecake Recipe
More Desserts You Might Like
Common Questions:
Absolutely! Canned mango can be a convenient alternative if fresh or frozen mangoes are not available. Just make sure to drain any excess liquid before pureeing.
Not at all! You can use any type of biscuit or cookie you prefer for the crust. Graham crackers, chocolate cookies, or digestive biscuits work well too.
Yes, you can omit the gelatine if you prefer. However, without the gelatine, the cheesecakes may be slightly softer in texture. Make sure to serve them chilled straight from the refrigerator to help them hold their shape.
Yes, you can use whipped topping as a substitute for whipped cream if desired. However, keep in mind that whipped topping may have a slightly different texture and flavor compared to homemade whipped cream.
Mini Mango Cheesecakes
INGREDIENTS
Base
- 265 g (1.12 cups) cookies any flavour
- 100 g (3.53 oz) butter unsalted and melted
Cheesecake
- 350 g (2.12 cups) diced mango
- 500 g (2.2 cups) cream cheese
- ¾ cup (0.75 cup) powdered sugar
- 2 teaspoon (2 teaspoon) vanilla
- 300 ml (10.14 floz) heavy cream
- 3 teaspoon (3 teaspoon) gelatine powder
- 3 tablespoon (3 tablespoon) water hot
Toppings
- ½ cup (3.99 oz) candy melts
- 250 ml (8.45 floz) heavy cream
- 1 tablespoon (1 tablespoon) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla
- 1 cup (1 cup) mango diced
INSTRUCTIONS
Base
- In a food processor, pulse the cookies until they turn into fine crumbs.
- In a separate bowl, mix the melted unsalted butter into the cookie crumbs until they resemble wet sand. The mixture should hold together when pressed.
- If using a silicone mould, press the crust mixture firmly into the bottom of each cavity, ensuring an even and compact base. If using cupcake liners, follow the same instructions.
Cheesecake
- Place diced mango in a blender and blend until smooth. If using frozen mango, allow it to thaw before blending. Set aside.
- In a large mixing bowl, add the cream cheese powdered sugar and vanilla extract, then mix until well combined.
- Pour the mango puree into the cream cheese mixture and continue to mix until the mango is fully incorporated.
- Dissolve the gelatin in hot water and let it cool slightly. Once it's cooled, pour the gelatin mixture into the cream cheese mixture along with the heavy cream and continue to mix until fully incorporated. (Not shown in the video. Refer to the recipe notes below).
- For silicone moulds, fill each cavity with the mango cheesecake filling up to the top. For cupcake liners, carefully spoon the mixture over the crusts.
- Smooth over with a spatula. (This can be seen in the video above the recipe).
- Place in the freezer to set ideally, overnight.
Toppings
- In a microwave-safe bowl, melt the candy melts in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
- Drizzle over parchment paper that has been draped over mini glasses to create a curved shape. Place glasses on a silicone mat so they don't roll. (This can be seen in the vidoe above the recipe).
- In another bowl or tall stick blender jug, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the mini cheesecakes from the silicone mould or muffin tin.
- Garnish with whipped cream piped with a large french star tip.
- Add candy melt decoration, extra cookie crumbs and a piece of diced.
- Refrigerate to thaw before serving.
NOTES
NUTRITION
Video Tutorials You Might Like
Brenda Schoeck says
What is the brand/name of the blender you show using for the cookie crust? Where can I purchase one or something like it. I've searched but am afraid of getting something real big. Just for personal use, no business. Thanks in advance.
Brenda
Fay says
If you scroll through the blog post and stop just before the recipe at the bottom, you will see links to the equipment. The one I use is no longer available so that link will take you to a similar one.
Samia says
Hi dear is it okay to use whipping cream that has a fat content of 27%?
Fay says
Hi Samia, yes, but the higher the better.
Olga says
This is new for me to make, so can this mixture go into cups? And sorry about asking I m not too familiar with the measurements , I never used grams just straight metric but what you have posted like 1.12 cups, so is that like 1 cup?
Fay says
Hi Olga, yes, you can definitely assemble the dessert in cups. I often do that myself. You can also use the 1 cups measure.
Mehak says
Can I use kesar mango pulp instead of fresh or frozen mango?
Fay says
Yes, you can use canned mango pulp.
Silvia says
Easy yet delicious recipe that will have your guests thinking you’ve had your party professionally catered!
Fay says
I love that you love them too!
Maria says
These are the cutest! A lot easier than they look.
Fay says
I agree, they are quite easy to make and I love that they can be made ahead!
Fran says
I can't wait to present these at Easter 🙂
Fay says
How fabulous! I’m excited for you!
FZK says
Hi,
Great recipe!
Can you please share the description and brand of the silicon moulds used in the recipe? It would be a great help! Thanks!
Fay says
If you click on the Shop tab in the menu it will take you to a page with a direct link to the mold.