How to Make EASY Mini Mango Cheesecakes!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

graham cracker crumbs

🥗Healthier: oat flour

💰Cheaper: digestive biscuits

Oat flour is gluten-free and healthier.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor.

Break graham crackers into a food processor.

Add toasted pecans, sugar, and cinnamon to the food processor.

Pulse until the graham crackers are finely chopped.

Drizzle some melted butter into the mixture and pulse again.

Pour the remaining melted butter into the feeding tube while pulsing until the crust mixture is ready.

Set the crust mixture aside.

In a stand mixer with a whisk attachment, cream together 2 blocks of cream cheese until smooth and creamy.

Scrape the bowl to ensure even mixing.

Add 1/4 teaspoon of salt and mix.

Cascade in 1 cup of sugar while mixing until smooth.

Add 1/3 cup of sour cream and mix until smooth.

Add eggs one at a time, mixing well after each addition: first egg, second egg, and then the two egg yolks.

Add 1 teaspoon of vanilla and mix until smooth.

Scrape the bowl and mix again to ensure everything is well combined.

Scoop a spoonful of the crust mixture into cupcake pans lined with cupcake liners and press down with a shot glass to firm it up.

Scoop the cheesecake batter into each cup using a 1/3 cup measuring cup, filling them without overflowing.

Preheat the oven to 350 degrees.

Bake the cheesecakes for 15 to 20 minutes, checking for doneness.

In a food processor, puree 2 to 3 cups of mango chunks with 1/2 cup of sugar and the juice of 1 lemon until smooth.

Cook the mango puree in a pan while continuously whisking to prevent burning.

Add 1/2 cup of water mixed with 1 heaping teaspoon of cornstarch to the mango puree to thicken it.

Let the mango puree cool in a bowl after cooking.

Remove the cheesecakes from the oven and let them cool on a cooling rack before refrigerating.

Top the cooled cheesecakes with the mango puree as desired.

Return the topped cheesecakes to the refrigerator to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens