Mini Mango Cheesecake

An amazingly simple Mini Mango Cheesecake. Make it, share it and enjoy your Mango Season. #happycookingtoyou #foodfusion #dessertlovers #desserts #EBM #PeekFreans

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-Peek Freans Marie Biscuits 120g

-Makhan (Butter) melted 60g

-Dahi (Yogurt) 300g

-Aam (Mango) chunks 200g

-Whipping cream chilled 150ml

-Condensed milk 30ml

-Lemon juice 1 tsp

-Mango essence ¼ tsp

-Yellow food color ½ tsp or as required

-Gelatin powder 1 tbs

-Hot water 2 tbs or as required



-Wrap one side of 2.5-inch round cheese molds with cling film,place them on a tray & set aside.

-In a chopper,add marie biscuits & chop well.

-Add butter & chop until well combined.

-Add 30g of crumbled mixture in cling film wrapped cheese molds & press firmly to set an even layer then refrigerate for 30 minutes.

-On a bowl,place a sieve & muslin cloth,add yogurt,tie the muslin cloth & hang it for 6-8 hours or until water completely drained out then take out strained yogurt in a bowl (approx. 100g) & set aside.

-In a blender jug,add mango,blend to make puree & set aside.

-In a bowl,add whipping cream & beat until stiff peaks form.

-Add condensed milk,strained yogurt & beat well.

-Add mango puree,lemon juice,mango essence & beat well.

-Add yellow food color & beat well.

-In a small bowl,add gelatin powder,hot water & whisk well.

-Now add dissolved gelatin,beat well & transfer to a piping bag.

-Pipe out prepared cheesecake filling in molds,spread evenly & freeze for 4-5 hours in freezer or refrigerate overnight.

-Take out mini cheese cakes from molds,garnish with whipped cream,mango puree,mint leaves & serve (makes 6).

Recipe By: Khadija Firdous

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