These delightful No Bake Mango Cheesecake Cups combine the best of mango ice cream and cheesecake. They’re creamy and airy, allowing the mango flavor to truly stand out. Plus, they look stunning with minimal effort, making them a perfect dessert for entertaining and big events.
Crust: – 40 g unsalted butter melted (3 tbsp) – 150 g Nilla wafers about 40 wafers Mango Cheesecake Filling: – 2 blocks room temperature cream cheese 16 oz or 450g – 2 tbsp cold water + 2 tsp gelatin powder – 2-4 tablespoons sugar to taste, depending on the sweetness of the mangoes – ½ tsp vanilla – ½ cup heavy cream chilled (120g) – ¾ cup mango pulp strained (170g) Decoration: – ½ cup heavy cream whipped – 1-2 mangoes chopped into small cubes – ¾ cup mango pulp 170g
The combination of tangy cream cheese and sweet, juicy mangoes creates a delightful contrast that makes these cheesecake cups irresistible. Each bite offers a balance of creamy texture and refreshing fruitiness, making it an ideal dessert for warm weather.
After assembling your cheesecake cups, let them chill in the fridge for at least two hours. This allows the flavors to meld and the cheesecake to set properly. Serve them chilled for the best texture and flavor.