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How to Make Mini Mango Cheesecake – Mango Cheesecake

Cheesecakes are one of our favorite desserts. And I love them because they can be an empty vehicle for taste. I always keep them small because they are easy to put together and also great for portion control. That is, if you can stop at one!

How to Make Mini Mango Cheesecake


237ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53g
(Chocolate chopped, flour before sifting)

● Complete size of cake (7.5cm * 6cm * 4.5cm (H), 7 pcs-muffin molds)

♥ Mango Cheesecake
50g Grahams Cookies (small size -14 pieces)
25 g chopped almonds (2 tbsp + 1 tbsp)
15 g cocoa powder (2 tbsp + 1 tbsp)
6g coconut flour (1 tablespoon)
20g semi-dried cranberries (2 tablespoons)
30g unsalted butter (2 tablespoons)
5g sugar (1 teaspoon)

170g cream cheese (3/4 cup + 1 tablespoon)
35g yogurt, drained (2 tbsp +1 tbsp)
100 g mango puree (1/3 cup + 1 tablespoon)
50g sugar (1/4 cup)

7 g powdered gelatin (2 teaspoons)
35 g water (2 tbsp + 1 tbsp)

1 lemon peel
10g lemon juice (2 teaspoons)

160g heavy cream (2/3 cup)

♥ mango jelly
120 g mango puree (1/3 cup + 2 tablespoons)
20 g sugar (2 tbsp + 1/2 tbsp)
10g lemon juice (2 teaspoons)

6 g powdered gelatin (1/2 tablespoon + 1/4 teaspoon)
70g water (1/4 cup + 2 teaspoons)


1. Put the biscuits in a food processor and process until crumbs form. Add melted butter and run again for a few seconds until the mixture becomes lumpy. Line two boxes of muffins (mine has 6 muffins in each) with cupcake liners. Add a tablespoon and a half of cookie crumbs to each cavity and press down gently until the base has an even layer of cookie crumbs. Refrigerate for 20 minutes.
Place gelatin and water in a mixing bowl. Let the mixture rise for five minutes and then microwave it for 20 seconds. Set aside.
In a blender, combine cream cheese, whipped cream, mango puree, powdered sugar, and gelatin mixture. Mix for 3-4 minutes until thick and creamy.
2. Divide this mixture into muffin pans from when it’s full to the top. Refrigerate the cheesecake for 6-8 hours or overnight.
Cream cheese: Use philadelphia cream cheese if available for best results. Alternative brands in India are Britannia and D’lecta. Do not use cream cheese spreads.
Curd or yogurt: To make curd, line a sieve with muslin cloth and place about 450 grams of curd in it. Place the sieve over a bowl and refrigerate for 24 hours. This will remove all the whey and you can use condensed milk or yogurt as a substitute for the cream cheese.
3. Freezing sugar: The amount of icing sugar should be adjusted based on how sweet you want your cheesecake and how sweet the mango juice is. Start with 70 grams and add more if needed


Calories: 243 kcal | Carbohydrates: 16 g | Protein: 4g | Fat: 19 g | Saturated fat: 10 g | Cholesterol: 60 mg | Sodium: 135 mg | Potassium: 113 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 1008 IU | Vitamin C: 11 mg | calcium:50 mg | Iron: 1 mg

How to Make Mini Mango Cheesecake

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