Mango Cheese Cup Cake

A no gelatin, no agar-agar and a no-egg cheesecake which is creamy, silky and smooth. This no-bake decadent dessert consists of a base made from crushed digestive biscuits and another layer of cream cheese and mango puree.

Makes 15 cupcakes

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Ingredients:

For The cheesecake:

Cream Cheese (full fat) – 300 g (room temperature)

Thick yogurt/Greek yogurt – 1 cup

Powdered sugar – 1/2 cup

Lime juice – 1 tbsp

Mango puree – 1 cup

Whipping cream – 1/2 cup

For the base:

Digestive biscuits – 190 gms

Melted unsalted butter – 1/3 cup

For topping:

Cubed mango – few

Mango puree – 2 – 3 tbsp

Mint leaves – a few

Preparation:

For the base :

In a vessel, place the biscuits and break it into pieces. Transfer them to a pulser and run it once until you get fine crumbs. Transfer it to the vessel again and add the melted butter to it and mix well.

Meanwhile, place the muffin liners in the muffin pans. Transfer the biscuits crumb and butter mix equally among the 15 muffin pans and press it until they are compact.

Mango:

If you are using fresh mangoes, take the flesh off 2 mangoes and puree them in a pulser to a smooth paste. Keep aside 1 cup for the cake and around 3 tbsp for the topping. If you are using a store bought canned mango puree, take 1 cup of it and add lime juice and blend until smooth.

For the Cream cheese:

Place the cream cheese in a bowl. Add powdered sugar to it and yogurt and mix it well using a whisk or an electric hand-held mixer. Then, add the mango puree and mix well again.

For the Whipped Cream:

In another mixing bowl, prepare whipped cream as per the instructions on the packet (I added 1/2 cup of cold milk to one sachet of whip mix powder and beat it well for about 5 minutes until stiff peaks form).

Assembling:

Gently, fold the whipped cream into the cream cheese mango mix until it combines well. Do not mix too much.

Fill in the muffin cups with this mixture using a spoon carefully. Smooth out the top using a small spoon/spatula and shake the muffn pan to allow the mixture to settle in. Place it in the freezer for 3 hours or more until they are firm.

Remove the muffin liners and transfer it to a serving plate. You may spoon some mango puree on top of the cupcakes, add 1 or 2 mango cubes on each of the cup cakes and decorate it with a mint leaf. Tastes best when served as it slightly starts to melt. Remove it from freezer and wait for 5 minutes before you serve.