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.
Prep Time
- Prep Time: 30 min
- Category: Dessert
- Cuisine: American
Ingredients of Mango Cheesecake Cups
Nilla Wafers: Provides a sweet, crunchy base that complements the creamy cheesecake.
Unsalted Butter: Binds the crust ingredients together while adding a rich, buttery flavor.
Cold Water + Gelatin Powder: Sets the cheesecake filling, giving it a firm yet creamy texture.
Cream Cheese: Forms the creamy, tangy base of the cheesecake filling.
Vanilla: Enhances the overall flavor of the cheesecake with a subtle sweetness.
Sugar: Sweetens the cheesecake to balance the tanginess of the cream cheese and the tartness of the mango.
Mango Pulp: Adds a tropical, fruity flavor to the filling and decoration, creating a vibrant color and taste.
Heavy Cream (Filling): Adds richness and creaminess to the cheesecake filling, making it smooth and velvety.
Heavy Cream (Whipped): Used for decoration, adding lightness and a smooth texture to the cheesecake.
Mangoes (Chopped): Provides a fresh, juicy topping that enhances the tropical flavor and adds visual appeal.
Directions
Crust:
- Crush the Nilla wafers in your food processor until they turn into a fine crumb texture. Then, mix in the melted butter gently.
- Evenly distribute the crumb mixture into the dessert cups, pressing it down lightly with the base of a thinner glass. Be careful not to pack it too tightly, as this can make it difficult to scoop with a spoon later.
- Set the cups in the fridge while you prepare the filling.
Mango Cheesecake Cups Filling:
- In a small bowl or glass, combine 2 tablespoons of cold water with 2 teaspoons of gelatin powder. Let it sit in the fridge for 5-10 minutes while you prepare the filling.
- In a large bowl, mix together the following items:
- Cream Cheese
- Sugar,
- Vanilla
Use an electric hand mixer on medium speed for 2-3 minutes until the mixture becomes creamy, remembering to scrape the sides and bottom of the bowl with a rubber spatula halfway through.
- Pour in the mango pulp and whisk gently until everything is just combined. Be careful not to overmix.
- Take the gelatin out of the fridge and give it a stir; it should be clumpy. Microwave it for about 10-15 seconds until it warms up and dissolves completely in the water.
- Add the melted gelatin to the cheesecake filling and whisk on low speed until just combined.
- In a separate bowl, pour in the chilled heavy cream and whisk on high speed until stiff peaks form.
- Gently fold the whipped cream into the cheesecake filling using a rubber spatula until just combined, resulting in a light and fluffy batter.
- Evenly distribute the cheesecake batter into the cups with the crust, tapping them lightly to ensure the filling spreads evenly.
- Cover and refrigerate the cups overnight, allowing at least 6 hours for the cheesecake to set properly.
- Enjoy your delicious cheesecake once it’s fully set and ready to serve!
The Perfect Blend of Creaminess and Freshness
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.
How to Choose the Best Mangoes for Your Cheesecake Cups
When making Mango Cheesecake Cups, picking the right mangoes is key. Look for ripe mangoes that are slightly soft to the touch and have a sweet aroma. These will blend smoothly and add the perfect amount of natural sweetness to your cheesecake.
Tips for Achieving a Smooth and Creamy Cheesecake Layer
To get that perfect, silky cheesecake layer, ensure that your cream cheese is softened before mixing. Also, mix the ingredients at low speed to avoid incorporating too much air, which can cause cracks or a grainy texture.
Creative Garnishes for Cheesecake Cups
Adding a garnish is a simple way to make your cheesecake cups stand out. Try topping them with a drizzle of mango puree, a sprinkle of crushed graham crackers, or even a few fresh mint leaves. These small touches can add visual appeal and enhance the flavor.
Storing and Serving Your Mango Cheesecake Cups
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.
Frequently Asked Questions
Can I use frozen mangoes instead of fresh mangoes in these cheesecake cups?
Yes, you can use frozen mangoes if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before using them in your cheesecake cups.
How long do these mango cheesecake cups last in the fridge?
These cheesecake cups can be stored in the fridge for up to 3 days. Cover them with plastic wrap or place them in an airtight container to keep them fresh.
Can I make mango cheesecake cups in advance?
Yes, you can prepare the cheesecake cups a day in advance. This actually allows the flavors to develop even more, making them taste even better.
Can I make these cheesecake cups without a crust?
Yes, you can skip the crust if you prefer. The cheesecake cups will still be delicious, just lighter and more focused on the creamy mango flavor.
What can I use if I don’t have a food processor?
If you don’t have a food processor, you can use a blender or mix the ingredients by hand with a whisk. It may take a bit more time, but you’ll still get a smooth mixture.
Try Out My Other Recipes!
Easy Chocolate Strawberry Mug Cakes
Biscoff Salted Caramel Cheesecake
Ultimate Chocolate Raspberry Fudge Cake
No Bake Mango Cheesecake Cups
Ingredients
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
Instructions
Make the Crust:
- Crush the Nilla wafers in a food processor until fine.
- Mix in melted butter.
- Divide the crumbs into dessert cups and press them lightly with the bottom of a glass.
- Place the cups in the fridge.
Prepare the Mango Cheesecake Filling:
- Mix 2 tablespoons of cold water with 2 teaspoons of gelatin powder in a small bowl. Put it in the fridge for 5-10 minutes.
- In a large bowl, mix cream cheese, sugar, and vanilla using an electric mixer until creamy (2-3 minutes).
- Add mango pulp (strained) and mix lightly.
- Warm up the gelatin in the microwave for 10-15 seconds until dissolved. Stir and add to the cheesecake mixture, mixing on low speed.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until combined.
- Divide the filling evenly between the cups with the crust. Tap to level the filling.
- Refrigerate overnight (at least 6 hours).
Decorate and Serve:
- Before serving, add 1-2 tablespoons of mango pulp on top of each cup and spread by tilting the cups.
- Whip more cold heavy cream until stiff peaks form. Pipe the cream onto the cups using a piping bag.
