No-Bake Mango Cheesecake Pots
No-bake mango cheesecake pots that are creamy, fluffy, and perfect for summer.
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Rate this RecipeEquipment
- Food Processor Can be substituted with a rolling pin and plastic bag for crushing biscuits.
- 1 Mixing Bowl
- Electric Whisk Alternatively, a hand whisk can be used, though it may take longer.
- 1 Spatula
- 6-8 Dessert Pots Or Ramekins
Ingredients
- 200 gram shortbread biscuits Can substitute with digestive biscuits or graham crackers if unavailable.
- 75 gram unsalted butter Melted butter, necessary for combining with the biscuit crumbs.
- 200 milliliter double cream Also called heavy cream in the US.
- 200 gram cream cheese Ensure it is full-fat for a creamier texture.
- 150 milliliter mango pulp Can use canned mango pulp for convenience.
- 2-3 tablespoon icing sugar Adjust quantity to taste depending on sweetness of mango pulp.
- ½ teaspoon cardamom seeds Crushed; gives an Indian-inspired aromatic touch.
- 1 mango Fresh, diced for garnish.
Step-by-Step Instructions
- Start by crushing 200 grams of shortbread biscuits into fine crumbs. You can either use a food processor or place the biscuits in a plastic bag and crush them with a rolling pin. Once finely crushed, transfer them to a bowl. Melt 75 grams of unsalted butter and pour it over the crushed biscuits. Stir until the crumbs are fully coated in butter. Distribute the mixture evenly between 6 to 8 small dessert pots or ramekins, pressing the crumbs down gently to create a firm base.
- Pour 200 ml of double cream into a large mixing bowl and use an electric whisk to beat until it reaches soft peaks. Add 200 grams of cream cheese and continue to mix until combined, but be careful not to overwhip. To this mixture, add 150 ml of mango pulp or puree, 2 to 3 tablespoons of icing sugar, and ½ teaspoon of crushed cardamom seeds. Gently fold everything together until smooth and fluffy. Taste and adjust the sweetness if needed—sometimes, the mango might be sweet enough on its own.
- Spoon the cream cheese and mango mixture over the biscuit base in each pot, dividing it evenly. Use a spatula to smooth out the tops. No need to chill for hours—these pots are ready to eat right away, making them ideal for last-minute desserts or when you just can't wait.
- Top each cheesecake pot with a few spoonfuls of additional mango pulp. Dice a fresh mango and scatter the pieces on top for a burst of freshness. You can also add a sprinkle of extra cardamom or even some crushed pistachios for a bit of crunch and color. Serve immediately and enjoy!
- Once your mango cheesecake pots are garnished and ready, it's time to serve! Present them in their individual pots for a charming look. The light, creamy texture and tropical mango flavors make this dessert a crowd-pleaser. Grab a spoon and dive in!
Notes
Ensure all ingredients are at room temperature before starting to prevent lumps in the cream cheese mixture. For a flavor variation, try adding a little lemon zest to the filling for a citrusy twist.