Mini Mango Cheesecake
Mini Mango Cheesecake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mini mango cheesecake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Mini Mango Cheesecake is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mini Mango Cheesecake:
  1. Make ready For the crust:
  2. Take 1 cup graham crackers
  3. Get 4 tbsp unsalted butter melted
  4. Get For the cheesecake:
  5. Make ready 1 package room temperature cream cheese 8oz
  6. Get 1/3 cup sugar
  7. Take 1 egg
  8. Get 1/4 cup sour cream
  9. Make ready 1 tsp lemon/lime juice
  10. Prepare 1/8 tsp/ pinch of salt
  11. Take 3 tbsp cornstarch
  12. Take 1/2 cup mango purée
  13. Get For mango Glee/glaze:
  14. Make ready 1/2 mango purée
  15. Prepare 1 tsp lemon/lime juice
  16. Make ready 1-2 tsp gelatin powder
  17. Make ready 3 tbsp water
Steps to make Mini Mango Cheesecake:
  1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
  2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
  3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
  4. For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended.
  5. Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour.
  6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
  7. In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake.
  8. Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊

So that is going to wrap it up with this special food mini mango cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!