Dreamy No-Bake Mango Cheesecake Cups Recipe for Sweet Bliss

Sweet summer memories dance through these delightful no-bake mango cheesecake cups that promise instant happiness.

Creamy layers blend tropical flavors into a dessert worth celebrating.

Soft cheese mingles with ripe mango pulp, creating a silky smooth texture that melts perfectly.

Chilled desserts often feel like magic, and this recipe brings pure joy to your table.

Cool kitchen shortcuts make these cups an effortless treat anyone can master.

Vibrant colors and rich tastes will make you the star of any gathering.

Mango Cheesecake Cups That Keep Their Shape

• Store covered with plastic wrap in the refrigerator for up to 3-4 days. Ensure wrapping is tight to prevent absorbing other food odors.
• Place cheesecake cups in an airtight container and freeze for maximum 2 weeks. Wrap each cup individually in plastic wrap before placing in container.
• Transfer frozen cheesecake cups to the refrigerator overnight. Allow 4-6 hours for complete thawing and optimal texture restoration.
• Not recommended for these delicate no-bake cheesecake cups. Consume directly from refrigerator for best taste and creamy consistency.

Fruity Complements For Mango Cups

• Tropical Beverage Blast: Pair these creamy mango cheesecake cups with a zesty passion fruit mojito for a refreshing tropical explosion that complements the dessert's sweet and tangy profile.
• Dessert Wine Delight: Select a chilled Moscato d'Asti or late harvest Riesling to enhance the mango's natural sweetness and balance the rich, creamy cheesecake texture.
• Complementary Coffee Companion: Serve with a smooth cold brew or Vietnamese iced coffee to cut through the dessert's richness and provide a delightful contrast in temperature and flavor.
• Fruit Smoothie Sidekick: Blend a light mango lassi or coconut-pineapple smoothie to echo the dessert's tropical essence and create a harmonious taste experience.

Mango Cup Cheesecake Alternatives

• Gluten-Free Mango Delight: Replace Nilla wafers with almond flour or gluten-free graham crackers. Mix with melted butter to create a crunchy base for those avoiding wheat.
• Vegan Tropical Dream: Swap cream cheese with cashew-based cream cheese. Use coconut cream instead of heavy cream and agar-agar powder as a gelatin substitute. Add plant-based sweetener like agave nectar.
• Low-Sugar Mango Bliss: Use stevia or monk fruit sweetener instead of sugar. Select low-fat cream cheese and reduce overall sweetness while maintaining creamy texture. Opt for fresh mango instead of pulp to control sugar content.
• Keto-Friendly Mango Treat: Create crust using crushed pecans or almond flour. Use full-fat cream cheese and replace sugar with erythritol. Incorporate MCT oil for added healthy fats and maintain low-carb profile.

FAQs

• What is gelatin, and why is it used in this recipe?

Gelatin is a protein derived from collagen that helps set and stabilize the cheesecake filling, ensuring a smooth and firm texture without baking.

• Can I use fresh mangoes instead of mango pulp?

Yes, you can blend fresh ripe mangoes to create a smooth pulp. Just ensure it’s strained to remove any fibrous bits for a silky cheesecake filling.

• How do I know if the cream is whipped to stiff peaks?

Stiff peaks hold their shape when the whisk or beater is lifted. The cream should stand straight up without drooping and look glossy and thick.

• What if I don't have Nilla wafers for the crust?

You can substitute with graham crackers, digestive biscuits, or any similar sweet, crisp cookie that easily crumbles for the base.

Mango Cheesecake Cups – Sweet Tropical Layers

• Quick Summer Delight: Effortlessly whip up these no-bake mango cheesecake cups that scream tropical refreshment without turning on the oven.
• Zero Baking Skills Required: Perfect for kitchen novices, this recipe demands minimal cooking expertise and uses simple techniques like blending, mixing, and chilling.
• Family Crowd-Pleaser: Vibrant mango flavor combined with creamy cheesecake creates an irresistible dessert that appeals to kids and adults alike, making it ideal for gatherings and celebrations.
• Prep-Ahead Convenience: These dessert cups can be prepared in advance and stored in the refrigerator, allowing stress-free entertaining and saving precious time during busy moments.

What’s Blended into Mango Cheesecake Cups

• Nilla Wafers: Classic cookie providing a sweet, crunchy foundation for the no-bake cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs and create a solid crust.

• Cream Cheese: Creamy base that gives the cheesecake its rich, tangy flavor.
• Sugar: Adds sweetness to balance the cream cheese's tanginess.
• Vanilla Extract: Enhances overall flavor with its warm, sweet aroma.
• Mango Pulp: Provides a tropical, fruity flavor and vibrant color to the dessert.
• Gelatin, Cold Water: Helps set and stabilize the cheesecake filling for perfect texture.

• Heavy Cream: Creates a light, airy texture when whipped and adds richness to the filling.
• Fresh Mango Cubes: Gives a fresh, colorful garnish and extra mango flavor.

How to Assemble No-Bake Mango Cheesecake Cups

Step 1: Crush Cookie Base

Toss Nilla wafers into a food processor and pulse until they transform into fine, sandy crumbs.

The texture should resemble delicate beach sand ready to form a delicious foundation.

Step 2: Bind Cookie Crumbs

Pour melted butter over the cookie crumbs and gently mix until the mixture resembles wet sand.

The butter helps the crumbs stick together beautifully.

Step 3: Create Crust Layer

Distribute the buttery cookie crumbs evenly across individual dessert cups.

Use a flat-bottomed glass to press down and compact the crumbs into a smooth, even layer.

Refrigerate while preparing the filling.

Step 4: Prepare Gelatin Mixture

Sprinkle gelatin over cold water in a small bowl.

Allow it to sit and bloom for 5-10 minutes, creating a smooth gelatin base for the cheesecake filling.

Step 5: Whip Cream Cheese Base

In a large mixing bowl, beat cream cheese until silky smooth.

Add sugar and vanilla, continuing to mix until the mixture becomes light and creamy.

Scrape down the bowl’s sides to ensure everything is perfectly combined.

Step 6: Incorporate Mango Flavor

Strain mango pulp to remove any stringy bits, then gently fold into the cream cheese mixture.

Mix carefully to maintain the smooth texture.

Step 7: Dissolve Gelatin

Microwave the gelatin mixture for 10-15 seconds until completely dissolved.

Slowly stir into the cheesecake filling on low speed to create a uniform mixture.

Step 8: Whip Heavy Cream

In a separate bowl, whip chilled heavy cream until it forms stiff, cloud-like peaks.

This will add incredible lightness to the cheesecake.

Step 9: Combine Filling

Delicately fold the whipped cream into the cheesecake mixture, creating a fluffy, airy filling.

Ensure everything is well incorporated but avoid overmixing.

Step 10: Fill Dessert Cups

Carefully divide the mango cheesecake filling among the prepared cookie crust cups.

Tap the cups gently to remove any air bubbles and create a smooth surface.

Step 11: Chill and Set

Refrigerate the cheesecake cups for at least 6 hours or overnight, allowing them to set into a perfect, creamy consistency.

Step 12: Add Mango Topping

Before serving, spoon 1-2 tablespoons of fresh mango pulp over each cheesecake cup, spreading evenly for a burst of fruity flavor.

Step 13: Pipe Whipped Cream

Pipe additional whipped cream on top of each cup for an elegant finishing touch.

Step 14: Garnish and Serve

Decorate with fresh mango cubes on top.

Serve chilled and enjoy this tropical, creamy dessert!

Mango Cheesecake Tips That Chill Right

• Use a rolling pin or the bottom of a glass to create uniform, compact cookie crumbs for an even, sturdy base that won't crumble when serving.
• Sprinkle gelatin slowly over cold water and let it bloom completely to ensure smooth, lump-free cheesecake filling without any grainy texture.
• Chill your mixing bowl and whisk beforehand to help heavy cream reach stiff peaks faster and maintain its structure when folded into the cheesecake mixture.
• Strain mango pulp to remove excess liquid, which prevents a watery filling and ensures a rich, concentrated mango flavor in every bite.
• Allow cheesecake cups to chill for at least 6 hours or overnight to develop a perfect, firm texture that holds its shape when served.

No-Bake Mango Cheesecake Cups Recipe

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4.6 from 15 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Silky smooth no-bake mango cheesecake cups bring tropical paradise to dessert lovers with creamy layers of pure bliss. Sweet mango puree and tangy cream cheese create an irresistible summer treat perfect for cooling down and indulging.

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Ingredients

Scale 1x2x3x

Main Base Ingredients:

• 2 blocks cream cheese, room temperature (16 ounces or 450 grams)
• 3/4 cup mango pulp, strained (170 grams)
• 1/2 cup heavy cream, chilled (120 grams)

Crust Ingredients:

• 150 grams Nilla wafers (about 40 wafers)
• 40 grams unsalted butter, melted (3 tablespoons)

Binding and Flavoring Ingredients:

• 2 tablespoons cold water + 2 teaspoons gelatin powder
• 1/2 teaspoon vanilla extract
• 24 tablespoons sugar (to taste, depending on mango sweetness)
• 1/2 cup heavy cream, whipped
• 12 mangoes, chopped into small cubes

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Instructions

1. Crush Nilla wafers into fine, uniform crumbs using a food processor, ensuring a consistent texture for the base.
2. Incorporate melted butter into the crumb mixture, stirring until the ingredients bind together seamlessly.
3. Distribute the crumb mixture evenly across individual dessert cups, gently compacting with a glass bottom to create a firm, compact layer.
4. Refrigerate the prepared bases while preparing the filling.
5. Sprinkle gelatin over cold water in a small bowl, allowing it to bloom and soften for 5-10 minutes.
6. Using an electric mixer, whip cream cheese, sugar, and vanilla until the mixture becomes smooth and creamy, periodically scraping down the bowl’s sides.
7. Strain mango pulp to remove any fibrous bits, then gently fold into the cream cheese mixture, maintaining a delicate incorporation.
8. Microwave the gelatin mixture briefly until completely dissolved, then carefully integrate into the cheesecake filling at a low speed.
9. In a separate chilled bowl, whip heavy cream until it forms stiff, well-defined peaks.
10. Delicately fold the whipped cream into the cheesecake mixture, creating a light, airy texture.
11. Carefully portion the filling into the prepared cups, lightly tapping to eliminate air bubbles and ensure even distribution.
12. Refrigerate for a minimum of 6 hours, allowing the dessert to set completely and develop its flavor profile.
13. Prior to serving, spread a layer of fresh mango pulp atop each cheesecake cup.
14. Pipe additional whipped cream decoratively on each dessert.
15. Garnish with freshly cubed mango pieces for a vibrant, appetizing presentation.
16. Serve chilled and savor the delightful combination of flavors and textures.

Notes

• Choose ripe, sweet mangoes for the most intense flavor and natural sweetness in your cheesecake cups.
• Chill all ingredients beforehand to ensure a smoother, more stable filling that sets perfectly.
• Use room temperature cream cheese to prevent lumps and create a silky-smooth texture.
• Gelatin helps stabilize the no-bake cheesecake, giving it a firm yet creamy consistency that holds its shape.
• For a gluten-free version, swap Nilla wafers with gluten-free graham crackers or almond flour-based cookie crumbs.
• Experiment with different fruit pulps like passion fruit or raspberry for unique flavor variations.
• Avoid overmixing the filling to prevent breaking down the whipped cream and losing its light, airy texture.
• Make ahead and store in the refrigerator for up to 3 days, keeping the topping separate until just before serving to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 40g
• Sodium: 200mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg