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Easiest Way to Cook Appetizing Mini Mango Cheesecake

Mini Mango Cheesecake. Mini Mango Cheesecakes – these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy – every bite is perfect!

Mini Mango Cheesecake Grind biscuits and butter together in a mixer to semi fine crumb mixture. These mini mango cheesecakes are the perfect summer dessert! They are great to serve up over the festive season, they taste nice and creamy — you wouldn't even know they were made healthier. You can have Mini Mango Cheesecake using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mini Mango Cheesecake

  1. Prepare 6-7 of Digestive biscuit.
  2. You need 1/4 cup of melted butter.
  3. It’s 140 gm of cream cheese.
  4. It’s 1/2 cup of powdered sugar.
  5. It’s 1/4 cup of heavy whipping cream.
  6. You need 1 cup of mango pulp.
  7. Prepare 1 tsp of agar agar.
  8. Prepare 1/2 cup of water.
  9. Prepare 1 of fresh mango for garnishing.

Be the first to review this recipe. When chilled, place mango pieces on top of cheesecakes. While the cheesecakes are cooling, make a passion fruit and mango sauce for your plat and the top of the cheesecakes. Fluffy, fruit and incredibly moreish – these mini mango and passionfruit baked cheesecakes gluten-free Hobnobs for added convenience.

Mini Mango Cheesecake instructions

  1. Grind biscuits and butter together in a mixer to semi fine crumb mixture. In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. This recipe will make around 5-6 mini cheesecakes. Keep the molds in fridge for 10 min to set this…
  2. In a bowl take cream cheese, sugar and whipping cream, blend ot well untill smooth..
  3. In a pan take 1/2 cup water and agar agar powder, heat it up untill agar agar dissolves. Close the heat and add mango pulp, stirr to mix everything properly. This is called Mango glaze..
  4. Pour half the mango mixture into the cream cheese mixture and blend it untill mixed properly. Now divide this mixture into the molds evenly. Fill the molds 3/4. Smooth it out and keep it in fridge for another 15 mins..
  5. Now pour around 3-4 tsp mango glaze on top of the cheesecake mixture and refrigerate them for good 7-8 hr..
  6. Demould them carefully. Cut thin slices of fresh mango and arrange them as a flower and decorate it on top of the cheesecake..
  7. Enjoy your Mini Mango Cheesecake with your friends and family..

Topped with jellied mango puree for a show-stopping dessert. These mini mango cheesecakes are a must try recipe! 😍. Beat cream cheese and remaining sugar until blended. Chop mango just before serving cheesecakes; spoon over cheesecakes. These dairy-free mini mango cheesecakes are topped with whipped coconut cream and frozen blackberries, and make the sweetest dessert.

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