Description
Creamy, tropical mini mango cheesecakes with a buttery biscuit base, smooth mango infused filling, and fresh mango topping. Perfectly portioned, vibrant, and irresistibly silky.
Ingredients
Scale
- 150 grams digestive biscuits, crushed finely
- 75 grams unsalted butter, melted
- 400 grams cream cheese, softened
- 100 grams granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 200 grams fresh mango puree
- 150 grams diced fresh mango
- 100 milliliters heavy cream
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 160 degrees Celsius and line a muffin tin with cupcake liners.
- Mix crushed digestive biscuits with melted butter until combined. In a separate bowl beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla extract, mango puree, heavy cream, and cornstarch gently until just combined.
- Spoon about one tablespoon of the biscuit mixture into each liner and press firmly to form the crust.
- Pour cheesecake filling over each crust, filling about three quarters full.
- Bake for 18 to 22 minutes until centers are just set but slightly jiggly. Turn off oven and allow cheesecakes to cool inside with the door slightly open.
- Once cooled, refrigerate for at least 3 hours until fully set.
- Top with diced fresh mango before serving and enjoy chilled.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Do not overmix after adding eggs to maintain a creamy texture.
- Allow proper chilling time for best structure and flavor development.
- Use ripe mango for maximum sweetness and aroma.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 18 grams
- Sodium: 160 milligrams
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 85 milligrams