Description
Creamy mini mango cheesecakes with a buttery biscuit crust, smooth vanilla cheesecake filling, and a vibrant fresh mango topping. Perfectly portioned, fruity, and rich in every bite.
Ingredients
Scale
- 1 1/2 cups finely crushed digestive biscuits
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh mango puree, blended until smooth
- 1/2 cup fresh mango cubes
Instructions
- Preheat oven to 325 F and line a muffin tin with paper liners.
- Mix crushed digestive biscuits with melted butter until evenly combined.
- Divide crust mixture into liners and press firmly into the base of each one.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream until just combined.
- Spoon filling evenly over prepared crusts.
- Bake for 18 to 22 minutes until centers are slightly set but still gently jiggly.
- Cool at room temperature, then refrigerate for at least 3 hours.
- Top each cheesecake with mango puree and garnish with fresh mango cubes before serving.
Notes
- Ensure cream cheese is fully softened to prevent lumps.
- Do not overbake to avoid cracks.
- Chill overnight for best texture and flavor.
- Freeze without topping for up to 1 month if needed.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: mini mango cheesecakes, mango cheesecake bites, tropical cheesecake dessert, individual cheesecakes, easy mango dessert