Mini Mango Cheesecake Recipe
Mini mango cheesecakes offer a tantalizing escape to a tropical paradise with every bite. These individual-sized desserts feature a velvety-smooth mango-infused cream cheese filling atop a buttery graham cracker crust, creating a harmonious balance of flavors and textures. Topped with a dollop of whipped cream and a slice of fresh mango, these mini cheesecakes are not only visually stunning but also a deliciously satisfying treat for any occasion.
Equipment
- Food processor
- Blender
- Hand Mixer
- Food Blender
- Muffin Pan for 12
- Ice Cream Scoop
Ingredients
- 1 cup Vanilla Wafers finely crushed
- 1/8 cup Butter melted
- 12 ounces Cream Cheese softened
- 1/3 cup Sugar
- 1/4 cup Whipping Cream
- 2 1/2 teaspoons Cornstarch
- 2 Eggs
- 1 Egg White
- 1/4 cup Vanilla Torani Flavoring
- 1 teaspoon Vanilla Extract
- 1 Mango
- 1 Passion Fruit
- 1/4 cup Sugar
Instructions
- Preheat oven to 350 degrees.
- Crush your vanilla wafers in a food processor. If you do not have access to one, place the cookies in a plastic zip bag, let the air out, and roll over them with a rolling pin.
- In a small bowl, mix together the vanilla wafer crumbs and the butter. This is the pan I used. It has little discs in the bottom of each hole that enables the cheesecake to pop out easily.
- You could also use a mini cupcake pan, but you may have to use cupcake papers or cups. They are bigger pans, so this recipe will not make as much. Evenly distribute the crumbs into each hole. Then come back and smooth them down. Set pan aside.
- Cut your mango into small pieces.
- Use a large mixing bowl to combine your cream cheese, sugar, whipping cream and cornstarch. Beat until smooth. Add your eggs and egg white, one at a time, beating after each addition. Beat in flavoring and vanilla.
- Pour batter into each opening in your pan. Do not fill all the way.
- Place 3-4 pieces of mango in each little cheesecake. Use a toothpick to submerge them. Add additional batter if needed.
- Bake for 15 minutes at 350 degrees, then turn the temp to 200 degrees and bake for 30-40 minutes. Check with a toothpick to be sure they are done. Cool for 5 minutes, then release with a knife around the edges, and let cool completely before removing from pan.
- While the cheesecakes are cooling, let’s make a passion fruit and mango sauce for our plate and the top of the cheesecakes. Cut your passion fruit in half.
- Scoop out the seeds and run the seeds and the pulp through a fine sieve. It will take a few minutes to do this, and you will have to press the seeds to get all the pulp. At this time, place your left-over mango pieces in the blender and puree.
- Place the pureed mango and the passion fruit juice on the stove. Add your sugar and bring mix to a boil. Let boil for 4-5 minutes, until it begins to thicken. Once thick, remove from heat and let cool.
- Garnish plate with sauce and the pour a little on center of cheesecake. Enjoy!
Notes
- Cream Cheese: If you can find it, use Philadelphia cream cheese for the best results. Britannia and Delicta are two other brands in India. Do not use a thick cheese spread.
- Yogurt or Hung Curd: Put about 450 grams of curd in a sieve that has been lined with a cotton cloth. This will make hung curd. Cover the sieve with a bowl and put it in the fridge for 24 hours. This will get rid of all the whey, and the thick curd or yogurt can be used instead of cream cheese.
- Icing Sugar: You should change how much icing sugar you use based on how sweet you want the cheesecake and how sweet the mango puree is. First, add 70 grams. If you need more, do so.