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No Bake Mango Cheesecake Cups Recipe

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4.1 from 12 reviews

  • Author: Eliza
  • Total Time: 3 hours 3 minutes (including chilling and setting time)
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This no bake mango cheesecake cups recipe offers a delightful and refreshing twist on traditional cheesecake. Combining the tropical sweetness of mango with a creamy, fluffy cheesecake filling atop a buttery Nilla wafer crust, these individual servings are perfect for summer desserts or any occasion where a light, fruity treat is desired. Prepared without baking and set overnight in the fridge, they are easy to make and beautifully presented in cups with fresh mango cubes and whipped cream finishing touches.

Ingredients

Crust

  • 150g Nilla wafers (about 40 wafers)
  • 40g unsalted butter, melted (3 tbsp)

Gelatin Mixture

  • 2 tbsp cold water
  • 2 tsp gelatin powder

Cheesecake Filling

  • 2 blocks room temperature cream cheese (16 oz or 450g)
  • 1/2 tsp vanilla extract
  • 2-4 tbsp sugar (to taste, depending on sweetness of mangoes)
  • 3/4 cup mango pulp, strained (170g)
  • 1/2 cup heavy cream, chilled (120g)

Decoration

  • 3/4 cup mango pulp (170g)
  • 1/2 cup heavy cream, whipped
  • 1-2 mangoes, chopped into small cubes

Instructions

  1. Prepare the crust: Blitz the Nilla wafers in a food processor until they become fine crumbs. Add the melted butter and mix gently until combined. Divide the crumb mixture evenly between dessert cups and lightly press down with the bottom of a thin glass, being careful not to pack too tightly to keep the crust easy to break when eating.
  2. Chill the crust: Place the dessert cups with crust in the refrigerator while preparing the filling to allow the crust to firm up slightly.
  3. Prepare the gelatin: In a small bowl, combine 2 tablespoons of cold water with 2 teaspoons of gelatin powder. Let it sit in the fridge for 5-10 minutes until it becomes clumpy and firm.
  4. Make the cheesecake filling: In a large bowl, add the room temperature cream cheese, sugar, and vanilla extract. Using an electric hand mixer, whisk on medium speed for 2-3 minutes until creamy, scraping down the sides of the bowl as needed.
  5. Add mango pulp: Strain the mango pulp then whisk it into the cream cheese mixture until just combined. Avoid overmixing to keep the texture light.
  6. Dissolve the gelatin: Remove the gelatin from the fridge and stir. Microwave it for 10-15 seconds until it dissolves completely in the water, ensuring no lumps remain.
  7. Incorporate gelatin into filling: Add the dissolved gelatin to the cheesecake filling and mix on low speed just until combined.
  8. Whip the heavy cream: In a separate bowl, whisk the chilled heavy cream on high speed until it forms stiff peaks.
  9. Fold in whipped cream: Gently fold the whipped cream into the cheesecake filling using a rubber spatula until fully blended, achieving a light and fluffy batter.
  10. Assemble the cheesecake cups: Spoon the cheesecake batter evenly over the prepared crusts in each cup. Tap the cups lightly to spread the filling evenly.
  11. Set the cheesecakes: Refrigerate the filled cups overnight or for at least 6 hours to set the filling firmly.
  12. Decorate the cheesecakes: Just before serving, spoon 1-2 tablespoons of mango pulp on top of each cheesecake cup and tilt them to spread the pulp evenly.
  13. Pipe whipped cream: Whip cold heavy cream until stiff peaks form. Transfer it to a piping bag fitted with your preferred tip and pipe decorative swirls over the mango topping on each cup.
  14. Add fresh mango cubes: Top each cheesecake cup with small cubes of fresh mango for extra texture and color.
  15. Serve and enjoy: Present your no bake mango cheesecake cups chilled for a refreshing, light, and flavorful dessert experience.

Notes

  • For best results, use room temperature cream cheese to avoid lumps in the filling.
  • Adjust the amount of sugar to your taste depending on the sweetness of your mangoes.
  • Ensure gelatin is fully dissolved before adding to the filling to prevent any grainy texture.
  • You can substitute Nilla wafers with graham crackers or digestive biscuits if preferred.
  • Chilling the crust before filling helps it firm up and hold the cheesecake better.
  • This recipe requires overnight refrigeration (at least 6 hours) for the best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipekind.com/no-bake-mango-cheesecake-cups-recipe/