Mini Mango Cheesecakes

Topped with a drizzle of candy melts and a dollop of whipped cream, these mini mango cheesecakes are not only visually stunning but also deliver an explosion of tropical flavors.

Prep Time 40

Chill Time 8

Total Time 8 40

Servings Mini Cheesecakes

Calories 476kcal

Author Fay

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

Using silicone moulds will result in a clean release from the mould of the mini cheesecakes! If you prefer, you can use cupcake trays lined with baking cups.

The cream can be piped or spooned on top!

When I first made these mini 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.

NUTRITION