Mini Cheesecakes with Mango-Raspberry Sauce Recipe

Name: Mini Cheesecakes with Mango-Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup frozen raspberries, thawed; 1/2 cup frozen mango chunks, thawed; 1/4 cup mango-apricot nectar or orange juice; 1 Tbs. sugar; 6 oz. fat-free or low-fat cream cheese, softened; 3 Tbs. fat-free condensed milk; 2 Tbs. mango-apricot nectar or orange juice; 1 large egg, at room temperature; 1/2 tsp. vanilla extract; 2 round sugar cookies, such as Pepperidge Farm Sugar Cookies

Servings: persons

1
To make Mango-Raspberry Sauce: Puree all ingredients in blender until smooth.
2
Strain, and set aside.
3
To make Mini Cheesecakes: Preheat oven to 325F.
4
Coat 2 6-oz.
5
ramekins with cooking spray.
6
Beat cream cheese with electric beater until smooth.
7
Add condensed milk, and blend until smooth.
8
Add nectar, egg and vanilla, and beat just until smooth.
9
Set 1 cookie in bottom of each ramekin.
10
Fill ramekins with cream cheese mixture.
11
Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins.
12
Place dish in oven, and bake 35 to 40 minutes, or until just set.
13
Remove from water bath, and set on cooling rack for 30 minutes.
14
Transfer to refrigerator, and chill 4 hours, or up to 2 days.
15
Serve cheesecakes with Mango-Raspberry Sauce.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 cup frozen raspberries, thawed, 1/2 cup frozen mango chunks, thawed, 1/4 cup mango-apricot nectar or orange juice, 1 Tbs. sugar, and more.

Yes, Mini Cheesecakes with Mango-Raspberry Sauce 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.

That's it — enjoy your meal!

Mini Cheesecakes with Mango-Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions