Mini Mango Cheesecake Domes
200kcal
Ingredients
For the Crust
- 1 cup Graham cracker crumbs use finely crushed crumbs for a smoother crust texture
- 2 tablespoons Granulated sugar adds sweetness to the crust; adjust for preference
- 4 tablespoons Unsalted butter melted, provides richness
For the Cheesecake Filling
- 8 oz Cream cheese softened, at room temperature for easy mixing
- 1/2 cup Powdered sugar contributes to sweetness and smooth texture
- 1 cup Heavy cream whipping creates a light texture
- 1 cup Mango puree fresh or canned, for vibrant taste
- 1 teaspoon Vanilla extract enhances flavor; vanilla bean paste can be used
- 1 tablespoon Gelatin powder helps set the cheesecake
- 2 tablespoons Water for blooming gelatin
For the Glaze
- 1/2 cup Mango puree for glaze, adds shine
- 2 tablespoons Sugar optional, adjust for sweetness
- 1 tablespoon Gelatin powder provides glossy finish
- 2 tablespoons Water for blooming gelatin
Method
How to Make Mini Mango Cheesecake Domes
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until combined.
- Press the graham cracker mixture into the bottom of silicone dome molds. Bake for 8–10 minutes until golden brown. Let cool.
- In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let sit for 5 minutes.
- Gently heat the bloomed gelatin in the microwave for 10 seconds until dissolved, then cool slightly.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Add mango puree, vanilla extract, and cooled gelatin to the cream cheese mixture; mix until combined.
- Whip heavy cream into soft peaks in another bowl. Fold into the mango mixture until velvety.
- Spoon the mango cheesecake filling into cooled crusts and smooth the tops.
- Chill in the refrigerator for at least 4–6 hours until set.
- Bloom additional gelatin as before and heat until dissolved for the glaze.
- Combine mango puree and sugar in a saucepan over low heat until warm. Add dissolved gelatin and cool slightly.
- Gently remove cheesecake domes from molds once set.
- Spoon the mango glaze over each dome.
- Garnish with fresh mango slices or mint leaves if desired.
- Serve and enjoy your delightful treats!
Nutrition
Serving1domeCalories200kcalCarbohydrates25gProtein3gFat10gSaturated Fat6gCholesterol30mgSodium150mgPotassium100mgSugar15gVitamin A500IUVitamin C5mgCalcium50mgIron1mg
Notes
Ensure cream cheese is at room temperature to avoid lumps. Press graham cracker crust firmly for a solid base. Don't over-whip the heavy cream; stop at soft peaks.