NO BAKE MANGO CHEESECAKE CUPS
These no-bake mango cheesecake cups blend the luscious flavors of mango ice-cream with the richness of cheesecake, creating a creamy and delightful treat that's incredibly simple to prepare
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.