Mini No-Bake Mango Mousse Cheesecakes

Mini No-Bake Mango Mousse Cheesecakes

These Mini No-Bake Mango Mousse Cheesecakes feature a buttery graham cracker crust, light and creamy mango mousse cheesecake filling, and a glossy fresh mango jelly topping. Fresh mango and LorAnn Super-Strength Mango Flavor deliver plenty of ripe, tropical mango flavor in every bite. Easy to make ahead and perfectly portioned, these mini mango cheesecakes are a refreshing no-bake dessert for summer gatherings, parties, and special occasions.

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Ingredients

GRAHAM CRACKER CRUST:
2 cups (200 g) graham cracker crumbs about 16 full-sheet graham crackers
1/3 cup (70 g) packed light or dark brown sugar
1/2 cup (113 g) unsalted butter melted
CHEESECAKE FILLING:
1.4 lb (635 g) mango flesh about 3 large mangoes or 6 Ataulfo mangoes
4 1/2 teaspoons (14 g) unflavored gelatin powder
1/2 cup (120 mL) cold water
16 oz (454 g) cream cheese softened
2/3 cup (133 g) granulated sugar
2 teaspoons (10 mL) LorAnn Super-Strength Mango Flavor
1 tablespoon (15 mL) vanilla extract
1 1/4 cups (300 mL) heavy whipping cream
1/3 cup (67 g) granulated sugar for the whipped cream
MANGO JELLY:
3/4 cup (180 mL) mango puree
3/4 teaspoon (2 g) unflavored gelatin powder
1/4 cup (60 mL) cold water
1 tablespoon (15 mL) lemon juice
2 tablespoons (25 g) granulated sugar

Recipe PDF

Mini No-Bake Mango Mousse Cheesecakes
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Directions

1
Combine the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottoms of a mini silicone cheesecake mold. Chill while preparing the filling.
2
Sprinkle 4 ½ teaspoons unflavored gelatin over ½ cup cold water and let stand for 5 minutes to bloom. Microwave in 15-second intervals, stirring after each interval, until the gelatin is fully dissolved. Let cool slightly.
3
Blend the mango until smooth. Reserve ¾ cup of the mango puree for the jelly.
4
In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth. Mix in the remaining mango puree, LorAnn Super-Strength Mango Flavor, vanilla extract, and dissolved gelatin until well combined.
5
In a separate bowl, whip the heavy cream with 1/3 cup sugar until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until evenly combined.
6
Divide the cheesecake mixture evenly among the molds. Refrigerate for at least 2 hours, or until set.
7
Make the mango jelly. Sprinkle ¾ teaspoon unflavored gelatin over ¼ cup cold water and let stand for 5 minutes to bloom. Microwave in 15-second intervals, stirring after each interval, until fully dissolved. Stir in the reserved mango puree, lemon juice, and 2 tablespoons sugar until well combined. Let cool slightly, then pour the jelly evenly over the chilled cheesecakes. Refrigerate for at least 3 more hours, or until completely set.
8
Carefully unmold the cheesecakes. Decorate with whipped cream, fresh mango, or edible gold flakes, if desired, before serving.

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