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