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Mini Mango Cheesecakes

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Delightful mini mango cheesecakes with a buttery crumb crust and creamy mango filling, perfect for any occasion.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup mango puree
  • 1 tsp vanilla extract
  • 2 eggs
  • Fresh mango slices for garnish

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
  3. Line a muffin pan with paper liners and press 1 tablespoon of the crumb mixture into each liner.
  4. Beat the cream cheese until smooth. Gradually add 1/2 cup sugar, then add sour cream, mango puree, and vanilla extract, mixing until fully combined.
  5. Add the eggs one at a time, mixing just until blended.
  6. Spoon the creamy mango mixture into each prepared cup, filling them about 3/4 full.
  7. Bake for 18-20 minutes until the edges are set but the center still jiggles.
  8. Cool at room temperature for 10 minutes, then chill in the fridge for at least 2 hours.
  9. Serve the mini cheesecakes topped with fresh mango slices.

Notes

These cheesecakes can be stored in the fridge for up to 5 days. Enjoy experimenting with different fruit purees!

Nutrition

Keywords: mini cheesecakes, mango dessert, tropical cheesecake, summer treats, easy desserts, brunch recipes

Find it online: https://rusticflavor.com/mini-mango-cheesecakes/

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