These delicious, no-bake mango cheesecake cups are like a dream dessert for anyone who loves the taste of mango. Imagine the creamy texture of a cheesecake paired with the refreshing taste of mango ice cream. These light and incredible treats let the mango flavor truly shine. They look delicious that you’d think they took a lot of effort, but they are surprisingly simple to make. They are ideal for hosting or attending large gatherings, where their great appearance and taste will impress everyone.
Having tried many desserts in my kitchen, I can confidently say that these no-bake mango cheesecake cups are a game-changer. The light and creamy consistency, combined with the mango flavor, is just like a spoonful of summer. The best part is that they require no baking at all, saving you time and effort while still providing a stunning result. They are particularly handy when you need a quick and impressive dessert for hosting friends or family. Plus, they hold up well at gatherings, keeping their incredible look and shine throughout the event.
KEY INGREDIENTS FOR NO-BAKE MANGO CHEESECAKE
These no-bake mango cheesecake cups have four main components that come together to create a delightful dessert:
- The Crust: The crust can be made using Nilla wafers and melted butter. For a different texture, you might opt for Graham crackers, skipping the butter altogether for a more crumb-like base.
- The Mango Cheesecake Filling: At the core of this dessert is the mango cheesecake filling, which is a smooth blend of cream cheese, a bit of sugar, vanilla, mango pulp, whipped cream, and gelatin. If you have access to fresh mangos, you can make your own mango pulp by blending and straining them without adding water. Alternatively, canned Kesar mango pulp works wonderfully, providing that essential mango flavor.
- Mango Topping: To enhance the mango flavor, a layer of mango pulp is added on top of the set cheesecake cups. This additional mango layer brings a burst of flavor and a vibrant look to the dessert.
- For decoration: You can top the cheesecake cups with plain whipped cream and chopped mangoes. This not only makes the dessert more visually appealing but also adds a fresh and creamy finish that complements the overall taste.
TEXTURE DETAILS OF THIS MANGO CHEESECAKE
Understanding the texture of a no-bake cheesecake with mango pulp is essential, especially given its tendency to affect viscosity and make the filling runny. As someone who explores various online recipes, I’ve found that the enzyme in mango can challenge gelatin’s effectiveness. This can lead to a filling that’s too loose. Solutions range from reducing mango pulp to adjusting gelatin amounts or using melted white chocolate for stabilization, though this alters flavor and adds sweetness.
Key points to consider:
- Texture Challenges: Mango pulp can increase the filling’s viscosity, making it difficult to set properly.
- Enzyme Interference: Mango’s natural enzymes can hinder gelatin’s ability to firm up the cheesecake filling.
- Adaptation Strategies: Adjusting mango pulp quantity, gelatin levels, or incorporating melted white chocolate can help stabilize the filling but may alter its flavor profile.
- Preferred Texture: Aim for a balance between creamy and set, which is well-suited for cheesecake cups rather than a full-sized cake to maintain structural integrity.
WAYS TO CUSTOMIZE THIS RECIPE
This recipe can be easily adapted to suit your tastes, providing various options for customization. Here are some essential tips:
- Crust Options: You can transform the crust into a crumb by using crushed Nilla wafers without butter, resulting in a more crumbly texture. This works well for cheesecake cups, where you can alternate layers of the crumb and filling.
- Adjusting the Filling: For the filling, you can adjust the quantities of mango pulp and gelatin. Adding more pulp enhances the mango flavor but makes the filling more creamy and less set. Conversely, increasing the gelatin creates a firmer texture.
- Incorporating Fresh Mango: Don’t hesitate to incorporate more fresh mango as either a decoration or a mixed-in layer.
- Customizing Cup Size and Ratio: Experiment with the ratio of crust to filling by choosing shallow or deep dessert cups. For a balanced dessert, use multiple layers of crumb in small cups or scale up the recipe to make big cups. This recipe is designed to be easily scalable; simply double the quantities to make larger batches.
Feel free to omit the heavy cream for a more intense mango and cream cheese filling, adjusting the texture to your liking.
STEPS WITH PHOTOS
The complete recipe can be found on the recipe card at the end of this post. However, let’s briefly review the steps with photos to give you a clear idea of the process.
Start by crushing the Nilla wafers into a fine crumb, then mix them with melted butter.
Spoon the crumb mixture evenly into each dessert cup and lightly press it down without compacting it too much.
To dissolve the gelatin, sprinkle it over cold water and chill it in the refrigerator. Meanwhile, whisk the cream cheese, sugar, and vanilla together until smooth and creamy.
Mix in the mango pulp thoroughly.
Warm the gelatin until it melts completely, then gently blend it into the cheesecake filling.
Whip the heavy cream in a separate bowl until stiff peaks form. Fold it gradually into the cheesecake filling until it is well combined.
Divide the filling evenly among the cups, and spread it out smoothly. Allow them to set overnight.
To decorate, spoon over some mango pulp and pipe plain whipped cream on top.
Top with freshly chopped mango for garnish, and enjoy your delicious creation!
FREQUENTLY ASKED QUESTIONS
CAN WE MAKE MANGO CHEESECAKE WITHOUT GELATIN?
Skipping gelatin makes the cheesecake filling creamier, altering its texture significantly. This customization caters to those who prefer a softer, smoother dessert, impacting both taste and structure. Adjusting the cream and cheese quantities further refines this recipe to personal preferences, effectively balancing creaminess.
HOW TO MAKE HOMEMADE MANGO PULP?
To make mango pulp at home, blend the flesh of fresh mangoes and pass it through a sieve for a smooth texture. If fresh mangoes aren’t available, canned pulp is a convenient alternative. Both options will enhance your desserts with a rich mango flavor.
CAN I ADD MORE FRESHER MANGO?
Yes, you can add more fresh mango to the cheesecake filling for enhanced flavor and texture. Adjust the amount of chopped mango based on your preference, keeping in mind the overall consistency. Refer to the customizing notes for additional tips on perfecting the recipe.
CAN I PREPARE THESE NO BAKE MANGO CHEESECAKE CUPS IN ADVANCE?
Yes, you can prepare these no-bake mango cheesecake cups in advance. Make the crust and filling, assemble the cups, and store them in the fridge covered with cling wrap for 1–2 days. Add the mango pulp and decorations just before serving.
HOW TO STORE NO BAKE MANGO CHEESECAKE CUPS?
To store no-bake mango cheesecake cups, keep them in the fridge for 2–3 days. Ensure there is no exposed mango on top. Cover the cups well before refrigerating to maintain freshness and flavor.
NO BAKE MANGO CHEESECAKE CUPS
Ingredients
Crust:
- 40 g unsalted butter, melted (3 tbsp.)
- 150 g Nilla wafers (about 40 wafers) about 40 wafers
Mango cheesecake filling:
- 2 tbsp. cold water + 2 tsp gelatin powder *see notes
- 450 g room temperature cream cheese (2 blocks)
- ½ tbsp. vanilla
- 2-5 tbsp. tablespoon sugar (to taste, depending on sweetness of mangoes) (to taste, depending on sweetness of mangoes)
- 170 g mango pulp, strained *see notes
- 120 g heavy cream, chilled
Decoration:
- 170 g cup mango pulp
- ½ cup heavy cream, whipped
- 1-2 mangoes, chopped into small cubes
Instructions
Crust:
- Start by blitzing Nilla wafers in a food processor until they form a fine crumb consistency. This ensures the crust will have a smooth texture.
- For a cohesive texture that holds together, evenly distribute melted butter into the crumb mixture.
- Divide and press the buttered crumbs evenly among dessert cups. Use the bottom of a glass to lightly press them down, maintaining a loose pack to ease spooning later.
- Place the cups in the fridge while you prepare the filling. This step helps the crust firm up and maintain its integrity when served.
Mango cheesecake filling:
- Place 2 tablespoons of cold water in a small bowl or glass, then gently sprinkle 2 teaspoons of gelatin powder over it. Allow the mixture to chill in the fridge for 5–10 minutes while you focus on preparing the filling.
- Place the cream cheese, sugar, and vanilla into a spacious bowl. Utilize an electric hand mixer to whip them together at medium speed for 2-3 minutes until the mixture turns creamy, ensuring to intermittently scrape the sides and bottom of Use the rubber spatula to blend the ingredients thoroughly, ensuring everything is well incorporated.
- Strain the mango pulp into the mixture, then whisk gently until fully incorporated, being careful not to overmix.
- Retrieve the gelatin from the refrigerator and gently stir it; you'll notice it has a slightly clumpy or firm consistency. To dissolve it fully into the water, microwave it for approximately 10–15 seconds until it warms up adequately.
- Pour the dissolved gelatin into the cheesecake mixture and blend on low speed until just incorporated.
- In another bowl, add the cold heavy cream and whisk it on high speed until it forms stiff peaks.
- Incorporate the whipped cream into the cheesecake filling, using a rubber spatula to gently fold it until just blended. At this stage, the cheesecake batter should be light and fluffy.
- Evenly distribute the batter among the cups with the crust, then tap them to ensure the filling spreads out smoothly.
- Chill the prepared cups in the refrigerator overnight to ensure they set properly, with a recommended minimum of 6 hours for optimal results.
Decoration:
- When it’s time to serve your delicious cheesecake, begin by adding 1-2 tablespoons of mango pulp on top of each cheesecake cup. Tilt the cups gently to ensure the mango pulp spreads evenly across the top.
- Whip the cold, heavy cream until it forms stiff peaks. Transfer the whipped cream to a piping bag fitted with your preferred piping tip, and pipe decorative swirls onto the cheesecake cups.
- Cut a fresh mango into small cubes, and place these vibrant pieces on top of the whipped cream. This not only enhances the flavor but also adds a beautiful touch of color. Finally, enjoy your beautifully decorated mango cheesecake cups, perfect for any occasion.
Notes
- When preparing the crust, you can omit the butter and turn it into a crumb For a more satisfying texture, consider doubling the amount of Nilla wafers and adding layers of crushed biscuits and cheesecake filling in each dessert cup. This method transforms the dessert into a mango cheesecake parfait, which is equally delicious.
- If you prefer a soft-set texture for the filling, use 2 teaspoons of gelatin bloomed in 2 tablespoons of water. To achieve a firm texture, doubling the amount of gelatin and water might work, although it’s not highly recommended.
- Blend the flesh of fresh mangoes and strain it to create a fresh and flavorful mango pulp. Alternatively, canned Kesar mango pulp also works great.