eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups |
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 82373 times
eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with 31 amazing images.
mini mango cheesecake cups are truly the best way to celebrate mangoes in summer. Learn how to make eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups |
These mango cheesecake cups are sweet, slightly tart, creamy - every bite is perfect! This no bake mango cheesecake is such a dreamy dessert. You can make a whole cake or mini mango cheesecakes, either way this will be an absolute summer hit!
no bake mini mango cheesecake has the perfect amount of sweetness balanced with the tang from the cream cheese. Not too sweet, and so easy to eat a lot of. Much lighter than baked cheesecake recipes, this no bake mango dessert is utterly refreshing.
Tips to make mini mango cheesecake: 1. Adding agar agar or gelatin in the no bake cheesecakes is very important for the perfect texture. 2. Instead of powdered sugar you can use castor sugar to make this cheesecake mixture. 3. Make sure to use use stiff beaten whipped cream.
Enjoy eggless mango cheesecake cups recipe | no bake mini mango cheesecake | mango cheesecake cups | with detailed step by step photos.
For the base- To make mini mango cheesecake recipe, crush the digestive biscuits and transfer into a mixer jar.
- Blend into fine powder, transfer into a deep bowl, add the melted butter.
- Crumble and mix well, put 1½ tbsp of the mixture in each lined cupcake mould.
- Press it well and allow it to set in the refrigerator for 30 minutes.
For the cheesecake mixture- Combine agar agar and 2 tbsp of warm water in a small bowl, mix well and keep aside.
- In another deep bowl, add cream, and powdered sugar, beat well using an electric beater until light and fluffy.
- Add vanilla extract, beaten whipped cream, agar agar mixture and mango pulp.
- Beat again for a minute. Add the chopped mangoes and mix well.
- Pour 2 tbsp equal quantities of the mixture over the biscuit base and spread it evenly.
- Repeat steps to make remaining 3 more mango cheesecakes.
- Refrigerate for 3 to 4 hours in the refrigerator or until it’s completely set.
- Remove, demould and garnish with chopped mangoes and mint leaves.
- Serve the mini mango cheesecake chilled.
Eggless Mango Cheesecake Cups recipe with step by step photos
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Nutrient values (Abbrv) per cheesecake
Energy | 158 cal |
Protein | 1.7 g |
Carbohydrates | 14.8 g |
Fiber | 0.1 g |
Fat | 10.2 g |
Cholesterol | 18.3 mg |
Sodium | 88 mg |
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