Individual Mango Cheesecakes

These little cheesecakes are so yummy. I mean who doesn’t love mango and it is just the perfect time of the year for buying mangos and they are large and plentiful. I decide to do these cheesecakes as individual serves to help everyone at work with their potion control at our never-ending morning teas.

This recipe made 14 small individual cheesecakes. You will need 500 grams of cream cheese, 300ml of whipping cream, 3 teaspoons of gelatine, 1/3 cup of caster sugar, 2 mangos, 250 grams of plain biscuits (I used Marie), 150 grams butter.

Ensure that all your ingredients are at room temperature before you begin. For the base use a food processor to crumb the biscuits until they are reasonably fine. Melt the butter and stir into the biscuit mixture. Spoon the biscuit mixture evenly into the base of each individual serving cup. Once all of the biscuit mixture has been spread amongst the cups press down on each of them firmly. Place the cups into the refrigerator whilst making the topping.

For the topping using a stand mixer beat the cream until soft peaks form, be carful not to over whip the cream. In a separate bowl using the stand mixer beat the cream cheese and sugar. Whilst this is beating mix your gelatin into a spoon of boiling water then add to the cream cheese and continue to beat until the mixture is very fluffy. Using only a wooden spoon gently fold the whipped cream into the cream cheese mixture. Peel and chop the mango into small slices.

To assemble spoon the cream cheese mixture over the biscuit base, spread a layer of mango, spoon in more of the cream cheese mixture and then finally finish the top with mango. Repeat until all of the cups are assembled.

Refrigerate overnight. I always let my cheesecakes come slightly to room temperature before serving. These were delicious and everyone who I have made them for so far loved them.