No Bake Mango Cheesecake Cups: A Creamy & Refreshing Treat!
Looking for a refreshing and easy-to-make treat to enjoy this summer? These no-bake mango cheesecake cups are a perfect choice. They’re delicious but also healthy and light, making them the ideal option for those who want to satisfy their sweet tooth without overindulging. The tangy yet creamy mango mousse is topped with a smooth layer of mango jelly. This dessert offers a perfect balance of flavors, making it a standout at any party or gathering.
These mango cheesecake cups are incredibly versatile. You can make them in mini sizes, which is great for portion control or serving at a picnic. If you’re hosting, they are easy to make and store in individual jars. Ingredients like graham cracker crust and fresh mangoes come together quickly for a fun, decadent treat to impress your guests. Whether enjoying a spicy salad made with half-ripe mangoes or indulging in this bomb dessert, the mango flavor always shines through, making every bite a flavorful indulgence.
Mango Pulp vs. Fresh Mango: Which One to Use for Your Recipes?
Fresh Mango:
Fresh mangoes are whole fruits that require peeling, cutting, and removing the seed. Due to the skin’s presence, they have a more natural texture and contain more fiber.
Mango Pulp
Mango pulp is a smooth form of the mango, typically found in a tin of around 800g. It is often strained, which removes most of the fibers and makes it easier to use in desserts like no-bake mini cheesecakes.
Alternatives and Convenience:
Mango pulp is a convenient alternative if you’re short on time or fresh mango is out of season. You can find mango pulp at most supermarkets in the world food aisle, with popular brands like East End offering a great product. For recipes, 200ml of mango pulp is usually the right amount.
Ingredients
Crust:
To create the base for your mango cheesecake cups, you’ll need:
- 100g digestive biscuits, Nilla wafers, or butter cookies.
- 30g melted butter.
Instructions: Crush the biscuits using a rolling pin or a food processor. Then, mix them with melted butter to bind the ingredients together.
Filling:
For the creamy and rich filling, gather the following ingredients:
- 115g cream cheese (preferably Philadelphia brand for a rich base).
- 125ml double cream for a mousse-like texture.
- Powdered sugar (you can also use condensed milk or any sweetener of your choice).
In addition:
- 150ml mango pulp (frozen mango pulp or fresh mangoes if available).
- A little gelatine to stabilize the texture.
Topping and Decoration:
To finish off the dessert, you will need:
- Whipped cream to top the cheesecake cups.
- Fresh mango chunks for decoration.
- A sprinkle of icing sugar for a final touch.
Tips for the Perfect Mango Flavor
- Choose fresh mangoes that are firm yet slightly soft to the touch. Smell the mango to ensure it’s ripe and fresh.
- If you’re short on time, you can use strained mango pulp directly.
- If desired, chill the crust for 30 minutes before adding the filling to help it set.
Variations
- While mango is the star of this recipe, feel free to experiment with different fruits for variety!
This recipe is versatile, easy, and perfect for a sweet, refreshing treat!
How to Make No-Bake Mango Cheesecake Cups in Simple Steps
1. Prepare the Biscuit Base:
Crush Nilla wafers or any preferred biscuits in a food processor until you get a fine crumble. Add melted butter to the crumbs and stir in a bowl to combine. Divide this mixture evenly between your dessert cups or jars, pressing it lightly to form a base. Chill in the fridge while you prepare the creamy filling.
2. Make the Cheesecake Filling:
Blend cream cheese, whipping cream, powdered sugar, and vanilla extract in a bowl. Whisk until the texture becomes smooth and creamy, then add mango puree and mango chunks to the mixture.
3. Dissolve the Gelatine:
Dissolve gelatine powder in a mixture using a double boiler or microwave. Once dissolved, add it to the cheesecake filling and fold in the whipped cream gently to keep the texture light.
4. Assemble and Chill:
Once the mixture is ready, divide it evenly into the jars, spread it over the biscuit base, and chill the cups for a few hours until the filling is fully set.
5. Garnish and Serve:
Top with fresh mango chunks or a sprinkle of icing sugar for extra flavor. When the filling is fully set, these cups will be chilled and ready to serve.
Perfecting Your No-Bake Mango Cheesecake Cups: Finishing Touches & Storage
Add Mango Pulp:
- Add a thin mango pulp layer to each cheesecake cup’s top.
Pipe Whipped Cream:
- Use a piping bag to pipe whipped cream onto each cup for a light, creamy texture.
Garnish with Mango and Blueberries:
- Top with fresh mango chunks and blueberries for a pop of color.
Add Extra Flair:
- Sprinkle a little icing sugar and add a few fresh mint leaves.
Chill the Cheesecake Cups:
- Arrange the cups on a tray and chill them in the freezer or fridge for about 1 hour before serving.
Serve and Enjoy:
- Once chilled, serve and enjoy the refreshing taste.
Storage:
- If you have leftovers, store the cheesecake cups in the fridge for up to 3 days.
How to Personalize This Recipe
Customizing Your No-Bake Mango Cheesecake Cups: Easy Variations & Tips
A Versatile and Easy Recipe:
This no-bake mango cheesecake cup recipe is easy to make and highly customizable. You can adjust the flavors, textures, and portions to your liking.
Choosing the Right Crust:
Make your crust as crumbly or firm as you prefer. If you want a lighter base, skip the butter and use Nilla wafers instead. Adjusting the texture gives you control over how the dessert holds together.
Perfecting the Cheesecake Filling:
Modify the amount of cream cheese and heavy cream to achieve your desired texture. If you want a stronger mango flavor, add more fresh mango pulp. However, too much pulp can make the filling runny, so using a small amount of gelatin can help it set properly.
Enhancing with Mango Layers and Toppings:
Add layers of cubed mango within the filling or use it as a topping for a more vibrant look and taste. Get creative with the amount and placement to make your cheesecake cups visually appealing and even more delicious.
Adjusting Cup Sizes and Portions:
You can customize the cup sizes to suit your preference for crust or filling. Choose shallow cups for a crunchier base or deeper ones for a creamy filling ratio. For larger gatherings, simply scale up the recipe to make 12 or 24 cups.
Scaling Up the Recipe:
If 6-8 cheesecake cups aren’t enough, double the ingredient quantities to create 10oz portions or larger servings. This flexibility makes it easy to cater to different group sizes and preferences.
Ingredients Table
| Ingredient | Amount | Notes |
| Nilla wafers or Digestive biscuits | 1 ½ cups (crumbled) | For the crust base |
| Unsalted butter | ¼ cup (melted) | Helps bind the crust |
| White or brown sugar | 2 tbsp | To sweeten the crust |
| Cream cheese (full-fat) | 8 oz (1 package) | For a creamy filling |
| Heavy cream or heavy whipping cream | 1 cup | Gives richness to the filling |
| Vanilla extract | 1 tsp | For flavour |
| Powdered sugar or icing sugar | ¾ cup | To sweeten the filling |
| Mango pulp or puree | 1 cup | For the mango flavor |
| Mango gelatine puree | 2 tbsp | For added texture and flavor |
| Gelatin powder | 2 tsp | To help set the cheesecake |
| Cold water | 3 tbsp | To dissolve the gelatin |
| Mango jelly (optional) | 2 tbsp | For extra sweetness and finishing glaze |
| Fresh mangoes (for topping) | As desired | For garnish |
| Berries (blueberries, strawberries, raspberries) | Optional | For decoration and additional flavor |
| Chopped nuts (optional) | As desired | For added crunch, such as almonds or cashews |
Steps And Instructions
| 🍰 Step | 📝 Instructions |
| 🥮 Prepare the Crust | Crush Nilla wafers or Digestive biscuits, then mix with melted butter and sugar until well combined. Press into the bottom of the serving cups to create a base. Refrigerate for 30 minutes to set. |
| ✨ Prepare the Gelatin | Sprinkle gelatin powder over cold water and let it sit for 5 minutes to bloom. Heat gently for 20 seconds in the microwave or on the stovetop until fully dissolved. Set aside. |
| 🍦 Make the Cheesecake Filling | Beat cream cheese until smooth, then add heavy cream, powdered sugar, vanilla extract, mango pulp, and mango gelatine puree. Mix until creamy and well blended. Slowly incorporate the dissolved gelatin for a perfect set. |
| 🥄 Assemble the Cheesecake Cups | Spoon the cheesecake mixture over the crust in each serving cup. Smooth the tops and refrigerate for at least 4 hours or overnight until set. |
| 🍑 Add Toppings & Serve | Garnish with fresh mango slices, berries, and chopped nuts. Drizzle with mango jelly for an extra glossy, sweet finish. Serve chilled, and enjoy! |
Notes and Tips:
- Texture Tip: For a firmer cheesecake, use slightly more gelatin powder (up to 2 ½ tsp).
- Mango Variations: You can replace the mango gelatine puree with extra mango pulp for a more intense mango flavor.
- No Gelatin: If you don’t want to use gelatin, consider adding ½ cup of thick Greek yogurt to help the filling firm up.
- Serving Tips: These cheesecake cups are great for individual servings at parties or gatherings. You can make them in small jars, glasses, or cupcake liners.
FAQs for No Bake Mango Cheesecake Cups
Q1: How Do No-Bake Mango Cheesecake Cups Differ from Traditional Cheesecake?
Ans: No-bake mango cheesecake cups are easier and quicker to make than traditional cheesecake since they require no baking. They have a light, creamy texture and rich mango flavor, perfect for a refreshing dessert.
Q2: Can I Use Fresh Mango Instead of Mango Pulp?
Ans: Yes! You can blend fresh mango into a puree to replace mango pulp. However, fresh mango has more fiber and may have a slightly different texture. If using fresh mango, strain the puree for a smoother consistency.
Q3: How Can I Make These Cheesecake Cups Without Gelatin?
Ans: If you prefer a no-gelatin version, substitute it with agar-agar for a vegetarian alternative. Alternatively, adding Greek yogurt can help thicken the filling naturally.
Q4: What’s the Best Way to Store No-Bake Mango Cheesecake Cups?
Ans: Store them in an airtight container in the refrigerator for up to 3 days. If you need to keep them longer, freezing is an option—thaw for 10-15 minutes before serving.
Q5: Can I Make This Recipe Ahead of Time?
Ans: Absolutely! These cheesecake cups are perfect for meal prep or events. Prepare them the night before and set them in the fridge overnight for the best texture and flavor.
Q6: How Can I Adjust the Texture of the Cheesecake Filling?
Ans: To make the filling thicker, increase the cream cheese or gelatin. For a lighter texture, use more whipping cream or a little yogurt. Be careful with mango pulp; too much can make the filling runny.
Q7: What Are Some Fun Toppings for These Cheesecake Cups?
Ans: For extra flavor and presentation, you can top them with fresh mango slices, berries, chopped nuts, whipped cream, or a drizzle of mango jelly. Adding mint leaves also adds a refreshing touch.
Q8: Can I Use a Different Type of Crust?
Ans: Yes! Instead of digestive biscuits or Nilla wafers, you can use graham crackers, Oreo crumbs, or even crushed almonds for a nutty base. The choice depends on your preferred flavor and texture.
Q9: How Do I Scale This Recipe for a Larger Crowd?
Ans: To serve a bigger crowd, simply double or triple the ingredients. Make these in mini cups for portion control or larger jars for a more indulgent serving.
Q10: What If My Cheesecake Cups Don’t Set Properly?
Ans: If your cheesecake filling is too soft, it may need more chilling time or slightly more gelatin. Ensure the gelatin is fully dissolved before mixing it into the filling to ensure proper setting.
