Mini Mango Cheese Cake is perfectly sweet, perfectly cheesy, perfectly creamy, perfectly luscious cake made with mangoes and cream cheese.

Overview

Lemon Strawberry Cheesecake is a thick and creamy classic mango flavored cheesecake topped with fresh mangoes, homemade chocolate semi circles or moons(as I like to call it) and whipped cream. It’s truly the perfect summer dessert.

This recipe is a pure celebration of mangoes and summer. This No-Bake, No-Gelatin, No-Egg recipe is a super addictive cheesecake which was really finished within hours when made at home. So a word of CAUTION over here!

Let’s start this cheescake with all the tips and tricks.

Recipe Insights

What is cheesecake?

Cheesecake is a popular dessert consisting of two or more layers. The main, and thickest, layer is cream cheese layer which contains cream cheese, sugar, flavoring agent. The bottom layer is of graham crackers, digestive biscuits, pastry. Cheesecake can be of two types baked or no-bake. I am sharing no-bake cheesecake.

How to make no-bake cheesecake?

No-bake cheesecake is super easy and no oven cake. It requires refrigerator where the cheesecake can be freezed for some time for every layer of cake.

Difference between No-Bake and baked cheesecake

No-Bake cheesecake are eggless versions of baked ones. It is basically no eggs recipe which requires refrigerator to be set. Baked cheesecakes have eggs in it and thus it requires to be baked.

Time required to make no-bake cheesecake

No-bake Cheesecake mostly take quite a lot of amount to prepare. Mostly this time is taken in refrigeration of every layer of cheesecake. Preparation of chesecake does not take that much time to be prepared, freezing takes a lot of time (mostly overnight).

Taste

Cheesecake taste heavenly balanced with fresh flavoring fruits. Here I am making mini mango cheesecake in cute muffin trays which is perfectly sweet, perfectly cheesy, perfectly creamy, perfectly luscious cake made with mangoes and cream cheese.

Tips

1. I recommend using graham cracker crumbs or any digestive biscuits and any high quality cream cheese for this recipe.
2. Please use a good quality of vanilla extract for a beautiful hint of vanilla in cheesecake.
3. When using cream, cream should be in refrigerator at chilling temperature. Also same goes for any bowl you are using for whisking cream.
4. Since this cheesecake requires 5 to 6 hours of freezing creamcheese layer, so I recommend making cheesecake little ahead of time.

Video Recipe

Ingredients

Biscuit Layer

• Biscuit (marie biscuit) - 250 gms
• unsalted butter - 100 gms
• Cupcake silicon mould

Mango Cream Cheese Layer

• Cream Cheese - 8 oz or 226gms
• Mango - 1 portion or 250 gms
• Sugar - 1/2 cup
• Vanilla extract - 2 tsp
• Heavy whipping cream - 150 ml or 1/2 cup
• Handheld Blender or Whisker

Chocolate semi circles or moons

• White Baking Chocolate
• Water
• Small glasses
• Parchment paper or butter paper
• Piping bag

Assembling of Cake

• Mini Mango Cheese cake - cupcakes or muffins
• Chocolate Moons
• Cream - 250 ml
• Icing Sugar - 2 tbsp
• Handheld Blender or Whisker
• Star Nozzle for making designs
• Mango cubes

Instructions

Biscuit Layer - Preparation Steps

• Take any digestive biscuits/ graham crackers and grind the biscuits/crackers.

• Add unsalted butter to crumbled biscuits.

• Mix biscuits with butter so that the grinded biscuits are well coated with butter and forms a crumbling dough.

• Take a silicon cup cake mould and transfer biscuit crumbling dough to the mould.

• Rest the biscuit layer for at least 30 minutes in refrigerator for freezing.

Mango Cream Cheese Layer - Preparation Steps

• Take 1 mango and cut into cubes.

• Transfer mango cubes into grinder. Grind mango into paste.

• Add cream cheese to a mixing bowl.

• Add sugar, vanilla extract to cream cheese.

• Add mango paste to cream cheese bowl.

• Now whisk all the ingredients with electric handheld mixer.

• Take heavy whipping cream.

• Add cream to a mixing bowl. Whisk cream at minimum speed. Be cautious, over whisking of cream can make butter. Whisk cream with a caution that its temperature does not increases and it becomes fluffy.

• After 3 to 5 minutes, soft peaks in the cream will be formed. This means cream is ready to be mixed with cream cheese mixture.

• Mix whipped cream into cream cheese mixture and gently mix it together. We do not want to loose the fluffiness of whipped cream. I really cannot explain you that how heavenly zesty this cream mixture is smelling.

• Add cream cheese layer on biscuit layer and cover it with cling film and then finally with aluminium foil.

• Rest it in refrigerator for 2 to 3 hours for freezing.

Chocolate Moon - Decoration Steps

• Take water in pan and let it boil. When water starts boiling, take a bowl filled with white chocolate and put it on water.

• Keep on stirring chocolate after every 2 minutes and flame/burner should be on medium until the chocolate melts. This method of melting chocolate is called double boiler. Chocolated is melted in 5 minutes.

• Take a piping bag and fill melted chocolate in piping bag.

• Take small glasses.

• Take parchment paper or butter paper and wrap it aroud glass.

• Squeeze melted chocolate on parchment paper to make semi circle shape.

• Rest this glass in freezer for 10 minutes and chocolate will freeze. After 10 minutes in freezer, chocolate moons are ready.

Assembling of Mini Mango Cheese Cake

• After freezing cake for overnight, cake is fully set. Remove it from cup cake mould.

• Unmould mini mango cup cakes from mould.

• Take star nozzle for piping bag.

• Add design with cream from piping bag as shown in image.

• Add chocolate moons.

• Add fresh mangoes.

• Our perfectly sweet, perfectly cheesy, perfectly creamy, perfectly luscious mini mango cheese cake is ready. Enjoy this summer and beat the heat!