Eggless Mango Cheesecake Cups
by Tarla Dalal
eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with 31 amazing images.
mini mango cheesecake cups are truly the best way to celebrate mangoes in summer. Learn how to make eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups |
These mango cheesecake cups are sweet, slightly tart, creamy - every bite is perfect! This no bake mango cheesecake is such a dreamy dessert. You can make a whole cake or mini mango cheesecakes, either way this will be an absolute summer hit!
no bake mini mango cheesecake has the perfect amount of sweetness balanced with the tang from the cream cheese. Not too sweet, and so easy to eat a lot of. Much lighter than baked cheesecake recipes, this no bake mango dessert is utterly refreshing.
Tips to make mini mango cheesecake: 1. Adding agar agar or gelatin in the no bake cheesecakes is very important for the perfect texture. 2. Instead of powdered sugar you can use castor sugar to make this cheesecake mixture. 3. Make sure to use use stiff beaten whipped cream.
Enjoy eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with detailed step by step photos.
Eggless Mango Cheesecake Cups recipe - How to make Eggless Mango Cheesecake Cups
Preparation Time: Cooking Time: Total Time:
Makes 12 cups
For The Base
20 digestive biscuit
5 tbsp melted butter
For The Cheesecake Mixture
1/2 cup cream cheese
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/3 cup beaten whipped cream
1/2 cup mango pulp
1/4 cup chopped mangoes
1 tbsp agar-agar
2 tbsp warm water
For The Topping
1/2 cup chopped mangoes
mint leaves
For the base
- For the base
- To make {span class="bold1"}mini mango cheesecake recipe{/span}, crush the digestive biscuits and transfer into a mixer jar.
- Blend into fine powder, transfer into a deep bowl, add the melted butter.
- Crumble and mix well, put 1½ tbsp of the mixture in each lined cupcake mould.
- Press it well and allow it to set in the refrigerator for 30 minutes.
For the cheesecake mixture
- For the cheesecake mixture
- Combine agar agar and 2 tbsp of warm water in a small bowl, mix well and keep aside.
- In another deep bowl, add cream, and powdered sugar, beat well using an electric beater until light and fluffy.
- Add vanilla extract, beaten whipped cream, agar agar mixture and mango pulp.
- Beat again for a minute. Add the chopped mangoes and mix well.
- Pour 2 tbsp equal quantities of the mixture over the biscuit base and spread it evenly.
- Repeat steps to make remaining 3 more mango cheesecakes.
- Refrigerate for 3 to 4 hours in the refrigerator or until it’s completely set.
- Remove, demould and garnish with chopped mangoes and mint leaves.
- Serve the {span class="bold1"}mini mango cheesecake{/span} chilled.
like mini mango cheesecake recipe
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mini mango cheesecake recipe | no bake eggless mango cheesecake | mango cheesecake cups | then do try other cheesecake recipe also:
- no bake oreo cheesecake recipe | easy Indian no bake oreo cheesecake | vanilla oreo cheesecake | simple no bake oreo cheesecake with whipped cream |
- eggless cheesecake brownie recipe | chocolate cheesecake brownie | Indian style cheesecake brownies |
what is mini mango cheesecake made of?
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See the below image of list of ingredients for base for cheesecake.
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See the below image of list of ingredients for making mini mango cheesecake.
how to make base for cheesecake
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To mini mango cheesecake recipe, crush 20 digestive biscuits in a big bowl.
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Transfer into a mixer jar.
- Blend into fine powder.
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Transfer into a deep bowl.
-
Add ¼ cup melted butter. Make sure its not hot.
-
Crumble and mix well.
-
Put 1½ tbsp of the mixture in each lined cupcake mould.
-
Press it well using a shot glass.
- Allow it to set in the refrigerator for 30 minutes.
how to make cheesecake mixture
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In a small bowl add 1 tbsp agar-agar.
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Add 2 tbsp of warm water.
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Mix well and keep aside.
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In another deep bowl, add ½ cup cream cheese.
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Add ¼ cup powdered sugar.
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Beat well using an electric beater until light and fluffy.
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Add ½ tsp vanilla extract.
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Add 1/3 cup beaten whipped cream.
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Add agar agar mixture.
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Add ½ cup mango pulp.
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Beat again for a minute.
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Add ¼ cup chopped mangoes.
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Mix well.
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Pour 2 tbsp equal quantities of the mixture over the biscuit base.
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Spread it evenly.
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Refrigerate for 3 to 4 hours in the refrigerator or until it’s completely set.
- Remove, demould and garnish with chopped mangoes and mint leaves.
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Serve mini mango cheesecake chilled.
tips to make mini mango cheesecake
-
Adding agar agar or gelatin in the no bake cheesecakes is very important for the perfect texture.
-
Instead of powdered sugar you can use castor sugar to make this cheesecake mixture.
-
Make sure to use use stiff beaten whipped cream.
| Energy | 158 cal |
| Protein | 1.7 g |
| Carbohydrates | 14.8 g |
| Fiber | 0.1 g |
| Fat | 10.2 g |
| Cholesterol | 18.3 mg |
| Vitamin A | 505.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 0 mcg |
| Calcium | 22.7 mg |
| Iron | 0.4 mg |
| Magnesium | 32.6 mg |
| Phosphorus | 40.4 mg |
| Sodium | 88 mg |
| Potassium | 26 mg |
| Zinc | 0 mg |