Mini Mango Cheesecake with Tropical Fruits
Mini Mango Cheesecake with Tropical Fruits
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Mango Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mango puree, from about 1 ripe mango
- 1/4 cup heavy cream
For the Tropical Fruit Topping
- 1 ripe mango, diced
- 1 kiwi, peeled and diced
- 1/4 cup fresh pineapple, diced
- 1 teaspoon lime juice
- 2 tablespoons fresh mint leaves, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This recipe makes 4 mini cheesecakes, so you'll only need 4 cups, but preparing the whole tin can prevent sticking.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 3
Divide the crust mixture evenly among 4 prepared muffin cups, pressing firmly into the bottom to form a compact base. Bake for 8 minutes, then remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 325
- 4
While the crust cools, prepare the mango puree. Peel and dice 1 ripe mango, then blend until smooth. Measure out 1/2 cup for the filling.
⏱️ 5 min
- 5
In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 6
Add the egg and vanilla extract to the cream cheese mixture, beating until just combined. Do not overmix.
⏱️ 2 min
- 7
Gently fold in the mango puree and heavy cream until just incorporated. Be careful not to incorporate too much air.
⏱️ 3 min
- 8
Divide the cheesecake filling evenly over the cooled crusts in the muffin tin. Fill each cup about three-quarters full.
⏱️ 3 min
- 9
Bake the cheesecakes for 12-15 minutes, or until the edges are set but the centers still have a slight jiggle. Do not overbake.
⏱️ 15 min•🌡️ 325
- 10
Remove the cheesecakes from the oven and let them cool completely in the muffin tin on a wire rack. This will take about 30 minutes.
⏱️ 30 min
- 11
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow them to fully set.
⏱️ 180 min
- 12
Before serving, prepare the tropical fruit topping. In a small bowl, combine the diced mango, kiwi, pineapple, and lime juice. Gently toss to combine.
⏱️ 10 min
- 13
Carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a generous spoonful of the tropical fruit mixture. Garnish with chopped fresh mint leaves, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Mango Cheesecake with Tropical Fruits
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Mango Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mango puree, from about 1 ripe mango
- 1/4 cup heavy cream
For the Tropical Fruit Topping
- 1 ripe mango, diced
- 1 kiwi, peeled and diced
- 1/4 cup fresh pineapple, diced
- 1 teaspoon lime juice
- 2 tablespoons fresh mint leaves, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This recipe makes 4 mini cheesecakes, so you'll only need 4 cups, but preparing the whole tin can prevent sticking.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 3
Divide the crust mixture evenly among 4 prepared muffin cups, pressing firmly into the bottom to form a compact base. Bake for 8 minutes, then remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 325 - 4
While the crust cools, prepare the mango puree. Peel and dice 1 ripe mango, then blend until smooth. Measure out 1/2 cup for the filling.
⏱️ 5 min - 5
In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 6
Add the egg and vanilla extract to the cream cheese mixture, beating until just combined. Do not overmix.
⏱️ 2 min - 7
Gently fold in the mango puree and heavy cream until just incorporated. Be careful not to incorporate too much air.
⏱️ 3 min - 8
Divide the cheesecake filling evenly over the cooled crusts in the muffin tin. Fill each cup about three-quarters full.
⏱️ 3 min - 9
Bake the cheesecakes for 12-15 minutes, or until the edges are set but the centers still have a slight jiggle. Do not overbake.
⏱️ 15 min•🌡️ 325 - 10
Remove the cheesecakes from the oven and let them cool completely in the muffin tin on a wire rack. This will take about 30 minutes.
⏱️ 30 min - 11
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow them to fully set.
⏱️ 180 min - 12
Before serving, prepare the tropical fruit topping. In a small bowl, combine the diced mango, kiwi, pineapple, and lime juice. Gently toss to combine.
⏱️ 10 min - 13
Carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a generous spoonful of the tropical fruit mixture. Garnish with chopped fresh mint leaves, if desired, and serve immediately.
⏱️ 2 min