Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mini mango cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mini Mango Cheesecake is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mini Mango Cheesecake:

1. Get For the crust:
2. Prepare 1 cup graham crackers
3. Get 4 tbsp unsalted butter melted
4. Make ready For the cheesecake:
5. Prepare 1 package room temperature cream cheese 8oz
6. Get 1/3 cup sugar
7. Take 1 egg
8. Prepare 1/4 cup sour cream
9. Take 1 tsp lemon/lime juice
10. Prepare 1/8 tsp/ pinch of salt
11. Prepare 3 tbsp cornstarch
12. Prepare 1/2 cup mango purée
13. Prepare For mango Glee/glaze:
14. Make ready 1/2 mango purée
15. Get 1 tsp lemon/lime juice
16. Prepare 1-2 tsp gelatin powder
17. Take 3 tbsp water

Steps to make Mini Mango Cheesecake:

1. Make a crust: Preheat the oven for 300F. Line the muffins tins with cupcakes liners and set aside.
2. Using a food processor pulse the graham crackers into a fine crumb. Transfer into the bowl and add the melted butter combine well.
3. Press 11/2-2tbsp of crumb mixture firmly onto the bottom of the cupcakes liners.
4. For Cheesecake/filling: Beat cream cheese, sour cream, salt, sugar, and lime juice until smooth. Add egg at one time and beating well. Add cornstarch combine well. Then add the 1/2 cup purée mango mixed until well blended.
5. Pour 3/4 the mixture into the cupcakes liner. Baked for about 20-22 minutes. Take out from the oven. Cool cake for another 1 hour.
6. For Glee/Glazed: while waiting for cake completely cool. Let’s start make the glaze. Bloom gelatin with water for 5 minutes.
7. In saucepan add the 1/2 purée mango and lime juice. And bring it to boil. Once it starts boiling add gelatin and mixed well. Set aside for cooling for about 10-15 minutes. Add the glee/glaze over the cooler mango cheesecake.
8. Refrigerator over night or at least 3-4 hours before serving. Whenever the Mango Cheesecake is ready, served chilled along with your favorite fruits topping. Enjoy 😊

So that’s going to wrap it up for this exceptional food mini mango cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!