Line two muffin tins (mine were 6 muffins in each tin) with cupcake liners. Blend for 3-4 minutes till thick and creamy. I guess it depends more on how sweet the mango is. They As an Amazon Associate I earn from qualifying purchases. to make these mini cheesecakes. This is sadly going to be my last mango recipe of the season! a few minutes. Then add in powdered sugar and yogurt. And trust me...you can cook anything, too. I’ve tested this recipe a few times now and these cheesecakes disappeared so fast, I had to fight for one! Gently fold everything to combine. Spoon over crusts. that reason. Hi Bea! This will ensure that when you pour the mango mixture, the crumbs don’t get mixed with it. I’ve always made cheesecake with Gelatin, but if you prefer a vegetarian alternative, you can use agar agar in the same quantity. They are great for portion control and the cleanup is really easy too! And I love them because they can be such a blank slate for flavours. if you've tried my no-bake cheesecake then you'll know these will be. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. with maraschino cherries is optional! Mini Mango Cheesecakes – these will disappear in minutes! few weeks, I had kept my mango puree in the freezer with the intention to make stir quickly for a few seconds, take off the heat, and let it cool down I was just wondering how long the shelf life of the cheesecakes are? In your serving dish (mini cheesecake molds or small glasses), put 2 tsp of this mixture and press it down with the help pf a spoon. These mini cheesecakes have the perfect amount of I’m Bea, a former computer programmer, now a full-time food blogger. mango cheesecakes have the mango jelly on the top with the optional crowning of Nothing is complicated, yet simple. Add eggs, 1 at a time, mixing after each just until blended. 2. fill each cup evenly with the batter. melted butter into the ground graham cracker and mix well, 4. fill each **Meanwhile, Grind biscuits and butter together in a mixer to semi fine crumb mixture. Stir in mango puree and mix well. piece of napkin to wipe of any remain crumbs on your lips. are and sugar should be adding accordingly. Umm its not a mistake. Learn how your comment data is processed. Don’t you think? ***Garnish Cream Cheese Mango Mixture: For the cheesecake mixture, I just like to add everything to a blender and blend it for 3-4 minutes. These are also speedy ones in a sense that you don't need to bother preparing gelatin or agar-agar. You can increase the quantity to 75 grams if its too little for you. That is, if you can stop at one! Set aside. crust for 5 minutes, take them out, and leave the oven on but decrease the Hi Bea! This time will change depending on how cold your freezer is and the ambient temperature. Save my name, email, and website in this browser for the next time I comment. 1/2 cup mango puree. And believe it or not, lassi can either be sweet or salty. are so pretty! These mini Its an extraordinary joy perusing your post.Its brimming with data I am searching for and I want to post a remark that 'The substance of your post is marvelous' Great work. Add a tablespoon and a half of the biscuit crumb to each cavity and press it down lightly till the base has an even layer of biscuit crumb. Mango lassi is a sweet lassi (of course) and is prepared by blending yogurt, mango, milk and can either be with or without sugar. Lassi is a famous yogurt drink that was originated in India. Sweet, slightly tart, creamy – every bite is perfect! Hi! DO NOT use anything that says creamy cheese spread because that is different from cream cheese. Hope it helps! I don't recommend you making them that many days ahead though, unless you store them in the freezer. Categories: American Tags: cheesecake, Dessert, mango. Read More…. Add biscuits to a food processor and process till crumbs form. Can I use graham crackers, or are digestive biscuits better? These mini mango lassi cheesecakes are: simply perfect for this hot weather; no-bake cheesecakes, meaning they're easier to make; have no gelatin or agar-agar in them; don't need to be chilled overnight… Ul be seeing a pic of this dish very soon. I personally prefer digestive biscuits because they have that saltiness touch to them that goes great with sweet treats. I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! weekend is the perfect reason to make mini cheesecakes to feed your family and I’m going to puree the rest and freeze them so that we can enjoy them throughout the year. And it's been watched more than 1.5 million times in Youtube? Divide this mixture in the muffin tin since its filled to the top. And then, just be patient for a couple of hours (overnight is best) to allow the cheesecakes to set well. Divide evenly into 15 muffin liners and using the back of a spoon, press to compact. Because you don't need to chill it overnight. 4. when they 1. in the Thank you, Your email address will not be published. Please inform me as soon as you can. And who doesn't like mango lassi, or better yet.. mini mango lassi cheesecakes! Add the melted butter and run it again for a few seconds till the mixture becomes clumpy. puree was from four small very ripe manila mangoes that I cut, pureed, and got I just love the color contrast of 1. in the medium bowl, beat the cream cheese and sugar with the handheld mixture at medium speed until smooth. In another bowl, add in whipping cream and whisk until stiff peaks. Depends on which digestive biscuits you are using, It was just a Super hit on my Husbands quarantine bday.. My kids loved the recepie… We are a family of mango lovers and this recipe was just a delight.. Easy and quick reciepe with amazing taste…, Wohoooo! When it gets bubbles, add the bloomed gelatin, Add gelatin and water to a bowl and mix well. Then add egg, egg yolk, sour cream, and vanilla extract into the bowl and continue beat until completely smooth. Here you’ll find easy, doable and healthy (mostly) yumminess to make at home. should be in the room temperature before mixing. small bowl, stir water into the gelatin powder and set aside to let it bloom for extract into the bowl and continue beat until completely smooth. the bottom of the glass that fit the muffin cup to compact the crust, 5. bake the These no bake mini mango cheesecakes are the perfect summer treat – they are refreshing, colorful, and you don’t have to turn on the oven! Now add in mango puree and mix. I’m Richa, the cook, writer and photographer behind this little blog. color? See the Mix everything well. you waiting for? It is 50 grams biscuits. These mini cheesecakes are not baked, so yes, they're easier to make. Keep the molds in fridge for 10 min to set this.. This post may contain affiliate links. Required fields are marked *. All eaters welcomed! How much do i actually use? I’ve picked up their love for food along the way, and with this blog, I share my food story with you. They don't have gelatin or agar-agar. This allows everything to mix well and gives time for the cream to increase slightly in volume. Really glad all of you liked it Monisha. Hope it helps. Hi! Again, it depends on how sweet the mangoes Perfect dessert for the summer! Every bite is delicious and full of mango flavour. Finally in the middle of the night I decided I am going to be making the dessert in the coming days. Thank you! This Memorial Day Let this bloom for five minutes and then microwave for 20 seconds. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. Pour and refrigerate: Since we are making the cheesecake mixture in a blender, it can be easily poured into the moulds. If you are in India, you can use Britannia or D’Lecta. Stir in mango puree and mix well. You should really try! Yes, we are going there today. praise you for making them happy. no motivation + low energy + many excuses, as a result, there was no cake! I cook because I love to eat. If yes, what size tin would work and will the quantities remain the same? I like to wait around 10 minutes before serving them so that the texture is super creamy (not so frozen). 5. when the Yep. Why do you think its a mistake? Your email address will not be published. Today is the day when we bring our mango lassi game up a notch. All other quantities will remain the same, Love ur! Hey Kathleen, you can just adapt this one to a pie. Just listen to your appetite and play with your food! Place cream cheese in a bowl and using a hand held mixer, whisk until fluffy. The mango are cooked, take them out and let cool. The hubby loves these mini cheesecakes for Do you have one for a full-size pie rather then mini’s? eggless cheesecake, mango cheesecake, mini mango cheesecakes, this quantity varies based on taste and sweetness of mangoes. 2. heat mango puree This is my food and my cooking! the three – yellow, red, and green! Beat cream cheese and remaining sugar until blended. The best alternative to cream cheese is curd or yogurt that’s been hung for 24 hours to get rid of any whey. cheesecake with the mango jelly evenly. Can this be made as one whole cheesecake? just grab it and walk away eating it without the need of utensils, except a