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MINI MANGO CHEESECAKES

Winner - Your recipe contest Week 4

A combination of 2 favourites - Cheesecake and Mango . It is a no bake cheesecake . Easy to make and a refreshing dessert as the heat is going up.
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Serves

6 Servings

Cooking Time

25 minutes to make , 10 minutes for Mango Rose garnish , 6 hrs to set .

Meal Type

DESSERT

INGREDIENTS

  • 1/2 cup crushed digestive biscuits / marie biscuits
  • 1 tbsp melted butter
  • 2 tbsp powdered sugar
  • 1/3 cup cream cheese
  • 1/3 cup whipping cream
  • 6 tbsp mango pulp
  • 1/2 mango (for garnishing )

PREPARATION

  1. 1

    Add the crushed digestive biscuits into butter and mix it . Put it into moulds (lined with butter paper ) or bowls in which you want to serve. Press the mixture to make a layer in the mould and keep in the freezer for 15 minutes.
  2. 2

    In a bowl whip the heavy whipping cream with a whipping machine - till it forms soft peaks.
  3. 3

    In another bowl soften the cream cheese with a whisk.
  4. 4

    In the softened cream cheese add in the mango pulp and sugar and mix it properly until everything is combined well.
  5. 5

    Add the cream cheese mixture to the whipped cream.Mix it with whisk til everything is combined . Using the whipping machine can over beat it.
  6. 6

    Add this mixture into the moulds above the crushed biscuit layer. Set it in the freezer for 2-3 hrs.
  7. 7

    Chop the half mango into thin slices horizontally.
  8. 8

    Take out the moulds from the freezer . Arrange the thin slices on top of the cheesecakes .
  9. 9

    To form the rose - take one slice and turn it to form a round , put it on the middle (dipping it little into the cheesecake). Then take another slice and wrap it around the one placed in the middle (again dipping it a little in the mixtur. Cut into smaller slices if required.
  10. 10

    Keep it in the fridge to set for 3 hrs . Then take it out of the mould and serve it cold .
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