Mango Cheesecake Cups

Mango cheesecake is a must try dessert in the mango season. It is a light, fluffy and delicious dessert to try after a heavy meal. You can use china grass (agar-agar) instead of gelatin; or use thick cream and condensed milk instead of cream and sugar to completely avoid any thickening agent. Here is the recipe of easy egg-less no-bake mango cheesecake cups.
  1. Mango puree-1 cup
  2. Cream cheese-250 gm
  3. Cream-150 gm
  4. Gelatin-1 tbsp
  5. Hot water- 1/4 cup
  6. Unsalted butter- 1/2 cup
  7. Graham crackers - 10 to 15
  • Crumble the grahm crackers well in a blender or by hand.
  • Now mix it well with melted butter.
  • Add this mix on the bottom of serving bowls as a one inch (less or more) thick layer.
  • Refrigerate the bowls until the top layer gets ready.
  • Mix the gelatin with hot water and stir well until well combined (like clear water; if don't do double boiling method to melt the gelatin completely.). Allow to cool completely.
  • Mix the cream, cream cheese, half of mango puree and sugar in a bowl until well combined.
  • Mix it with half of the gelatin melted and fold well.
  • Add this on top of the graham cracker layer of each cups evenly (until 3/4th of the cup level).
  • Set in fridge for about 30 minutes.
  • Mix the remaining mango puree and melted gelatin. Gently add it on top of the cheesecake layer as a thin layer.
  • Refrigerate overnight or at-lest 5 hours to set.
  • Serve chilled and enjoy!!! 
Mango Cheesecake Cups Mango Cheesecake Cups Reviewed by fejnaem on 22:05 Rating: 5

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