Mini Mango Cheesecakes

Mini Mango Cheesecakes

These mini Mango Cheesecakes are quick and easy to make, and super delicious! Here, three exquisite layers are combined: a crunchy and soft crust based on digestive biscuits, a velvety mango cream cheese filling; and a fresh, whipped cream garnished with whole raspberries. They are a good idea as an individual dessert. Also, these mini treats can be prepared in advance before a very special celebration; mothers day, birthday party or any other occasion.

Mini Mango Cheesecakes

Mother’s Day Special Red Velvet Cheesecake

Ingredients for the Base:

1. Digestive biscuits – 150 gm
2. Melted butter – 60 gm

Ingredients for The Filling:

1. Cream cheese – 250 gm (room temperature)
2. Hung yogurt – 150 gm (room temperature)
3. Icing sugar – 60 gm
4. Mango puree – 150 gm
5. Lemon juice – 1 tsp
6. Whipped cream – 100 ml

Keto Saffron Barfi

Ingredients for Decorating:

1. Milk – 200 ml
2. Shanti whipped cream powder – 1 packet
3. Raspberries

Method for The Base:

• Add the digestive biscuits into the bowl of your food processor and mix until they turn into fine crumbs.
• Place in a bowl. Add butter and mix well.
• Prepare the Muffin Pan and divide evenly. Press using the back of a spoon.
• Place in the freezer for 30 minutes.

Method for Filling:

• Place cream cheese in a bowl and beat until fluffy. Then add icing sugar and yogurt. Mix everything well.
• Then add mango puree and mix, add whipped cream and fold gently.
• Now pour this mixture with an ice cream scoop in all the muffin cups.
• Shake the muffin pan to help the filling settle in. Use a Palette Knife to smooth out the top.
• Place in the freezer for 3 hours or until they are firm.

Decoration:

• Remove the muffin liners and transfer to a serving plate.
• Decorate with whipped cream or fresh fruit as you like.