No-Bake Lemon-Mango Cheesecakes With Speculoos Crust

1. 1

   Using a blender, smash the cookies into pieces, add the diced butter and mix, pulsing to incorporate.

2. 2

   Place circular cookie molds on a baking sheet covered with a plastic wrap.

3. 3

   Spread some cookie mixture on each circle and press with a spoon to cover the bottom.

4. 4

   Keep cool.

5. 5

   Sprinkle the gelatin in a bowl of cold water to soften it.

6. 6

   With an electric mixer beat the cream cheese, sugar, lemon juice, and sour cream and until smooth.

7. 7

   In a small bowl, over a saucepan of boiling water, 3 Tablespoons of mango puree.

8. 8

   Add the gelatin and stir until well dissolved.

9. 9

   Blend into the remaining mango puree mixing with a fork and add into the cream cheese mixture while beating continuously.

10. 10

    Fill the cookie molds with this mixture.

11. 11

    Let it cool overnight in the refrigerator.

12. 12

    To unmold, pass a hot knife blade along the sides of the circle.

* Per serving · 4 servings · Values may vary.

No additional tips available.