Mini Mango Cheesecake Cups

330 24 servings, 1 cheesecake (51 g) each
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24 servings, 1 cheesecake (51 g) each

So light and refreshing, this dessert tastes like summer to me!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine first 3 ingredients and 2 Tbsp. sugar. Press onto bottoms of 24 paper-lined muffin pan cups, using about 1 Tbsp. for each. Bake 5 min. Reduce oven temperature to 300ºF.
  • Beat cream cheese and remaining sugar until blended. Add 1 cup mango pulp and cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Spoon over crusts.
  • Bake 25 to 30 min. or until centres are almost set; cool completely. Refrigerate 4 hours.
  • Chop mango just before serving cheesecakes; spoon over cheesecakes. Top with remaining mango pulp.

How to Completely Blend the Cream Cheese

For best results, make sure the cream cheese and sugar are completely blended, free of lumps and smooth, before adding any other ingredients. If the cream cheese is too cold, it will not blend easily. To easily soften the cream cheese, place completely unwrapped packages of cream cheese in a microwaveable bowl. Microwave on HIGH 30 sec. or just until softened.

Food Facts

Look for the sweetened mango pulp in South Asian grocery stores.


  • 24 servings, 1 cheesecake (51 g) each

Nutritional Information

Serving Size 24 servings, 1 cheesecake (51 g) each
Calories 170
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 140mg
Carbohydrate 17g
Dietary fibre 1g
Sugars 14g
Protein 3g
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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