Mango Mini Cheesecakes Recipe

Name: Mango Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups gingersnap cookies, crumbled; 1/2 cup slivered almonds; 1/4 cup melted butter; 3/4 cup mascarpone cheese; 1/2 cup cream cheese; 1/3 cup sour cream; 1/4 cup liquid honey; 2 teaspoons grated lime rind; Topping; 1 large mango, peeled and sliced; 3 tablespoons apricot jam

Servings: persons

2 cups gingersnap cookies, crumbled
1/2 cup slivered almonds
1/4 cup melted butter
3/4 cup mascarpone cheese
1/2 cup cream cheese
1/3 cup sour cream
1/4 cup liquid honey
2 teaspoons grated lime rind
Topping
1 large mango, peeled and sliced
3 tablespoons apricot jam

1
In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
2
Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
3
Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
4
When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
5
You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups gingersnap cookies, crumbled, 1/2 cup slivered almonds, 1/4 cup melted butter, 3/4 cup mascarpone cheese, and more.

Yes, Mango Mini Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Mini Cheesecakes

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