Description
A no-bake mini cheesecake featuring a creamy cream cheese filling layered with tropical mango puree and a crunchy graham cracker crust, perfect for a refreshing and easy dessert.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- Fresh mango slices for topping
Instructions
- In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of mini cheesecake cups or small serving jars to form the crust. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, continuing to beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness.
- Divide half of the cream cheese mixture evenly over the chilled graham crusts.
- Spoon a layer of mango puree on top of the cream layer.
- Add the remaining cream cheese mixture to cover the mango layer. Smooth the tops with a spatula.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Before serving, garnish each mini cheesecake with fresh mango slices.
Notes
- Use frozen mango puree by thawing and blending until smooth if fresh mango is unavailable.
- For a crunchier crust, add finely chopped nuts to the graham cracker crumbs before pressing.
- Substitute cream cheese and heavy cream with vegan alternatives to make a dairy-free version.
- Press crust firmly and chill before filling to prevent sogginess; brushing crust with melted butter or chocolate can help.
- Can be prepared a day in advance for best flavor and texture.
- If mini cups are unavailable, use small ramekins or a larger dish and slice accordingly.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
