No Bake Mango Cheesecake Cups
Servings 8
Ingredients
#### Crust:
- 1 1/2 cups Nilla wafers about 40 wafers
- 3 tbsp unsalted butter melted
#### Mango Cheesecake Filling:
- 2 tbsp cold water + 2 tsp gelatin powder
- 16 oz cream cheese 2 blocks, room temperature
- 1/2 tsp vanilla
- 2-4 tbsp sugar to taste, depending on the sweetness of mangoes
- 3/4 cup mango pulp strained
- 1/2 cup heavy cream chilled
#### Decoration:
- 3/4 cup mango pulp
- 1/2 cup heavy cream whipped
- 1-2 mangoes chopped into small cubes
Instructions
#### Crust:
- Blitz the Nilla wafers in a food processor until they form fine crumbs. Add the melted butter and gently mix.
- Divide the crumbs evenly between the dessert cups. Lightly press them down using the bottom of a glass. The crust should not be packed too tightly, so it’s easy to break with a spoon.
- Place the cups in the fridge while you work on the filling.
#### Mango Cheesecake Filling:
- Add 2 tbsp cold water to a small bowl, sprinkle over 2 tsp gelatin powder, and place in the fridge for 5-10 minutes.
- In a large bowl, whisk the cream cheese, sugar, and vanilla on medium speed for 2-3 minutes until creamy. Scrape the edges and bottom of the bowl with a rubber spatula halfway through.
- Strain in the mango pulp and whisk until just combined. Do not overmix.
- Remove the gelatin from the fridge and stir. Microwave for 10-15 seconds until the gelatin dissolves in the water.
- Add the dissolved gelatin to the cheesecake filling and whisk on low speed until just combined.
- In a separate bowl, whisk the chilled heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the cheesecake filling until just combined. The batter should be light and fluffy.
- Divide the batter evenly between the cups with the crust inside, and tap them so the filling spreads out evenly.
- Place in the fridge overnight to set (at least 6 hours recommended).
#### Decoration:
- When ready to serve, add 1-2 tbsp of mango pulp on top of each cheesecake cup, and tilt the cups to spread it out.
- Whip cold heavy cream until it forms stiff peaks. Transfer to a piping bag with any tip you like, and pipe onto the cheesecake cups.
- Cut a mango into small cubes and place them on top of the cups.
- Serve and enjoy!
Notes
- **Butter:** You can omit the butter in the crust for a crumbly texture instead. If doing this, double the amount of Nilla wafers and layer the crumbs and cheesecake filling in each cup to create a mango cheesecake parfait.
- **Gelatin:** Using 2 tsp of gelatin bloomed in 2 tbsp water results in a soft-set texture. For a firmer set, double the amount of gelatin and water, but this is not typically recommended.
- **Mango Pulp:** Fresh mangoes can be used to make your own mango pulp by blending and straining the flesh. Canned Kesar mango pulp also works great.