Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mini mango cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mini Mango Cheesecake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mini Mango Cheesecake is something which I’ve loved my entire life.

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

The ingredients needed to make Mini Mango Cheesecake:

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

Instructions 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 this up with this special food mini mango cheesecake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!