Mini Mango Cheesecake (No-Bake, Clean Layers)
A refreshing no-bake dessert featuring creamy cheesecake layers topped with a smooth, tropical mango layer and a buttery biscuit base.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 1 cup digestive biscuits, finely crushed
- 4 tablespoons unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh mango puree
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons water
- Fresh mango cubes (optional)
- Whipped cream (optional)
Instructions
- Mix crushed biscuits with melted butter and press into serving cups to form the crust. Chill in the refrigerator.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Spoon the cheesecake mixture over the crust and chill again.
- Prepare mango layer by mixing gelatin with water and letting it bloom.
- Dissolve gelatin gently and mix into mango puree with sugar and lemon juice.
- Let mango mixture cool slightly, then pour over cheesecake layer.
- Refrigerate for 3–4 hours until fully set.
- Garnish with mango cubes or whipped cream before serving.
Notes
- Ensure each layer is slightly set before adding the next for clean layers.
- Use full-fat cream cheese for best texture.
- Gelatin can be replaced with agar-agar for a vegetarian option.
- Chill thoroughly to achieve firm structure.
- Store in refrigerator for up to 3 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
