Indulge in a tropical escape with our No Bake Mango Cheesecake Cups. Creamy mango cheesecake filling sits atop a crunchy cookie crust, perfect for a guilt-free dessert. This refreshing treat is easy to make and perfect for any occasion.
No Bake Mango Cheesecake Cups
Total time: 30 minutes
Yields: 6-8 cups
Ingredients:
Crust:
150g Nilla wafers (about 40 wafers)
40g unsalted butter, melted (3 tbsp) *see notes
Mango cheesecake filling:
2 tbsp cold water + 2 tsp gelatin powder *see notes
2 blocks room temperature cream cheese (16 oz or 450g)
½ tsp vanilla
2-4 tablespoon sugar (to taste, depending on sweetness of mangoes)
¾ cup mango pulp, strained (170g) *see notes
½ cup heavy cream, chilled (120g)
Decoration:
¾ cup mango pulp (170g)
½ cup heavy cream, whipped
1-2 mangoes, chopped into small cubes
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Instructions
Crust:
- Blitz the Nilla wafers in your food processor until they form a fine crumb.
- Add the melted butter and gently mix
- Divide the crumbs evenly between the dessert cups.
- Lightly press them down using the bottom of a thinner glass.
- You don’t want the crust to be packed too tightly, as that can make it hard to break it with a spoon when eating out of a dessert cup
- Place the cups in the fridge while you work on the filling
Mango cheesecake filling:
- Add 2 tablespoon cold water to a small bowl or a glass, and sprinkle over 2 teaspoon of gelatin powder.
- Place in the fridge for 5-10 minutes while you work on the filling
- Add the cream cheese, sugar and vanilla to a large bowl.
- Use an electric hand mixer to whisk on medium speed for 2-3 minutes until the mixture is creamy, making sure to scrape the edges and bottom of the bowl with a rubber spatula halfway through
- Strain in the mango pulp and whisk again until just combined. Do not overmix
- Remove the gelatin from the fridge and stir. It should be clumpy / firm.
- Microwave it for ~10-15 seconds until it warms up and the gelatin dissolves in the water
- Add the dissolved gelatin to the cheesecake filling and whisk on low speed until just combined
- In a separate bowl, add the chilled heavy cream. Whisk on high speed until the cream reaches stiff peaks
- Add the whipped cream to the cheesecake filling, and use a rubber spatula to gently fold it in until just combined.
- At this point, you should have a light and fluffy cheesecake batter
- Divide the batter evenly between the cups with the crust inside, and tap them so the filling spreads out evenly
- Place in the fridge overnight to set (at least 6 hours recommended)
Decoration:
- When you are ready to serve, add 1-2 tablespoons of mango pulp on top of each cheesecake cup, and tilt the cups to spread it out
- Whip cold heavy cream until it forms stiff peaks.
- Transfer to a piping bag with any piping tip you like, and pipe onto the cheesecake cups
- Cut a mango into small cubes and place them on top of the cups
- Serve and enjoy!
