Description
Creamy no bake mango cheesecake cups layered with a buttery graham cracker crust, fluffy cheesecake filling, and sweet tropical mango purée. These individual desserts are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz brick cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 3/4 cup heavy whipping cream, chilled
- 1 1/2 cups mango purée
- Fresh mint leaves for garnish (optional)
Instructions
- Combine the graham cracker crumbs and melted butter in a small bowl until evenly moistened.
- Divide the mixture among 4 to 6 dessert glasses or jars and press down gently to form the crust layer.
- In a chilled bowl, whip the heavy cream until stiff peaks form. Refrigerate until needed.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon or pipe the cheesecake filling over the graham cracker crusts, filling each cup about three-quarters full.
- Smooth the tops with a spoon.
- Pour the mango purée evenly over the cheesecake layer.
- Refrigerate for at least 2 hours to set.
- Garnish with fresh mint leaves if desired and serve chilled.
Notes
For the best flavor, use fully ripe mangoes to create the purée. Chill thoroughly before serving to allow the cheesecake filling and crust to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg