Mini Mango Cheesecake
Mini Mango Cheesecake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mini mango cheesecake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mini Mango Cheesecake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Mini Mango Cheesecake is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Prepare graham crackers
  3. Get unsalted butter melted
  4. Prepare For the cheesecake:
  5. Prepare room temperature cream cheese 8oz
  6. Get sugar
  7. Make ready egg
  8. Take sour cream
  9. Make ready lemon/lime juice
  10. Take tsp/ pinch of salt
  11. Make ready cornstarch
  12. Get mango purée
  13. Get For mango Glee/glaze:
  14. Get mango purée
  15. Prepare lemon/lime juice
  16. Prepare gelatin powder
  17. Prepare water
Instructions 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 this up for this exceptional food mini mango cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!