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Mini Mango Cheesecake
Mini Mango Cheesecake

Before you jump to Mini Mango Cheesecake recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Most of us believe that comfort foods are not good for us and that we should stay away from them. At times, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods can be extremely nourishing and good for you. There are some foods that really can raise your moods when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Cold water fish are excellent for eating if you are wanting to beat back depression. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all chock-full of omega-3s and DHA. DHA and omega-3s are two things that really help the grey matter in your brain function a lot better. It’s the truth: consuming tuna fish sandwiches can really help you fight your depression.

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to mini mango cheesecake recipe. You can cook mini mango cheesecake using 17 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Mini Mango Cheesecake:
  1. Use For the crust:
  2. Get 1 cup graham crackers
  3. Take 4 tbsp unsalted butter melted
  4. Prepare For the cheesecake:
  5. You need 1 package room temperature cream cheese 8oz
  6. You need 1/3 cup sugar
  7. Take 1 egg
  8. Provide 1/4 cup sour cream
  9. You need 1 tsp lemon/lime juice
  10. Take 1/8 tsp/ pinch of salt
  11. Use 3 tbsp cornstarch
  12. Use 1/2 cup mango purée
  13. Take For mango Glee/glaze:
  14. Provide 1/2 mango purée
  15. Use 1 tsp lemon/lime juice
  16. Get 1-2 tsp gelatin powder
  17. You need 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 😊

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