mango cheesecake dessert cups

these mango cheesecake dessert cups are like sunshine in a glass! layers of buttery biscuit crumbs, creamy cheesecake filling, mango puree and fresh mango chunks create the dreamiest summer dessert.

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these mango cheesecake dessert cups are the best no bake treat for sunny days, featuring layers of crumbly, buttery biscuit, a silky cheesecake filling, whipped to airy perfection, and swirls of sweet mango puree.

why you will love these easy mango cheesecake dessert cups:

• no bake mango cheesecake – if you’re craving a sweet treat on a hot summer day, and don’t feel like turning on the oven, then these mango cheesecake dessert cups are perfect for you. these mango cheesecake cups are so easy to make, with no baking required – just layer everything together and let it chill in the fridge (which is also optional) and you’re done!

• rich but refreshing – the combination of the rich, creamy cheesecake filling, the sweet mango puree and that pop of freshness from the mango chunks is so incredibly indulgent but still light and refreshing, especially on a hot day.

• beginner-friendly but still looks impressive – these mango cheesecake dessert cups are so easy to make, even for beginners. there are no complicated steps in this recipe, and no fancy tools needed. so perfect for gatherings and dinner parties or whenever you have guests and need to whip up a quick dessert that still looks kind of fancy!

learn how to make these creamy mango cheesecake cups

to make this mango cheesecake at home, we’re going to start off by crushing up biscuits or graham crackers to make the ‘crust’ for these quick dessert cups. then, we’re going to make the cheesecake layer by whipping together heavy cream with icing sugar or powdered sugar and some vanilla extract until it reaches medium peaks. add softened cream cheese and fold it in until you get a thick, smooth mixture. then we’ll layer the biscuit crumbs with the mango cheesecake filling in glasses or cups. add layers of the cheesecake filling, some mango pulp, fresh mango chunks and then more biscuit or graham cracker crumbs until you reach the top of the glass. top with more fresh mango and some more biscuit crumbs and this will be our mango cheesecake decoration. place these in the fridge to chill or eat immediately!

mango cheesecake ingredients:

• biscuits or graham crackers – we’re going to be crushing these up and mixing them with melted butter. these are going to be added in layers in our mango cheesecake glass, so i like to just crush them roughly with a rolling pin instead of using a food processor like you would with a typical graham cracker crust.

• butter – i like to use salted butter, melt it and mix it with the biscuit crumbs. the salted butter helps balance out the sweetness in the rest of the mango cheesecake filling. you can use unsalted butter if you prefer that.

• double cream/heavy cream – i wanted the cheesecake layer to be extra thick and velvety and heavy cream really helps with that. make sure that it’s cold or it won’t whip well.

• icing sugar or powdered sugar – we’ll add this to the heavy cream and whip them together for some sweetness.

• vanilla extract – this is optional, but a small amount adds a nice, subtle vanilla flavour to the cheesecake filling.

• cream cheese – we’re going to mix softened cream cheese into the whipped cream for a thick, creamy filling. i used the block type cream cheese here for a thicker cheesecake filling, but you can also just use spreadable cream cheese.

• mango pulp or mango puree – i use a homemade mango puree for this mango cheesecake recipe (made just by blending fresh sweet mangoes into a puree). you can also make this mango cheesecake using mango pulp which you can usually buy at most shops. if you do make the mango cheesecake with mango pulp, bear in mind that it will be sweeter than a homemade fresh mango puree.

• fresh mango – i like to add chunks of fresh mango to my mango cheesecake dessert cups for some extra texture and flavour.

tools:

• rolling pin or food processor – use a rolling pin to crush the biscuits or graham crackers, or if you’d prefer them to be crushed finely, use a food processor.

• hand or stand mixer – a hand or stand mixer will speed up the process when it comes to whipping the cream. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• spoon or silicone spatula – great for gently folding the cream cheese into the cream mixture.

• cups or glasses – layer your mango cheesecake filling with the biscuit crumbs in tall cups or glasses. you could also make the mango cheesecake in a jar or use smaller dessert cups if you want to make mango cheesecake shots.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: add biscuits or graham crackers to a large bowl. use a rolling pin to crush them until they’re relatively fine – they don’t have to be as fine as in a normal cheesecake as these mango cheesecake cups don’t have a proper ‘crust’. alternatively, you can crush the biscuits using a food processor to make things easier, or add them to a bag and crush them with a rolling pin that way.

step two: add salted, melted butter to the biscuit or graham cracker crumbs and mix it in, until the butter is completely mixed in. the crumbs will be sticking together slightly but won’t form a proper crust like in a normal cheesecake. set this aside.

step three: in another large bowl, add cold heavy cream, some icing sugar or powdered sugar, and a little bit of vanilla extract. use a mixer to whip the cream until it reaches medium peaks – this means that the cream will generally be able to hold its shape, but the tip will curl over slightly when you lift the beaters out of the cream.

step four: add softened, room temperature cream cheese to the whipped cream mixture, and use a spoon or silicone spatula to gently mix it in. at this point, the mixture will look smooth and thick.

step five: add the mango cheesecake heavy cream mixture to a piping bag, and pipe out a layer of it in the bottom of the each glass.

step six: add a layer of the biscuit crumbs, then a layer of the mango pulp or puree, and then some fresh mango chunks.

step seven: repeat the layers again until you reach the top of your mango cheesecake dessert cups.

step eight: pipe a final layer of the cheesecake filling on the top.

step nine: decorate your mango cheesecake dessert cups with some mango chunks and some extra biscuit crumbs sprinkled on top.

step ten: you can let these chill in the fridge for a while before serving, or just eat immediately as they don’t need to set!

tips and notes

• use cold double cream or heavy cream straight from the fridge, otherwise it won’t whip well. if you’re still struggling to whip it due to hot weather, you can also chill your mixing bowl and beaters before whipping the cream to make it easier.

• make sure your cream cheese is at room temperature so that it is easier to mix into the cream for a smooth cheesecake filling.

• you can add the cheesecake filling to the cups with a spoon if you want to keep this mango cheesecake easy and fuss free. for a neater appearance, add the cheesecake filling to a piping bag and pipe it into the cups.

• to keep these mango cheesecake dessert cups easy and quick, i decided to crush the biscuits roughly and added them in layers throughout the cups. if you would rather have a proper stable base at the bottom of your mango cheesecake cups, you might want to crush the biscuits or graham crackers finely using a food processor, and then pack them at the bottom of the cup.

• if you plan to make the mango puree, use fresh, ripe mangoes for the best flavour. you can also just use store-bought mango pulp if you want to keep this mango cheesecake quick and easy.

• i make the cheesecake layer in this mango cheesecake recipe without gelatin, as it’s more of a cheesecake cream rather than firm like a typical cheesecake. if you want the cheesecake layer to be firmer, you can also add a small amount of gelatin to it.

• save some of the mango chunks and biscuit crumbs for the end, so that you can decorate your mango cheesecake no bake dessert cups.

• you can eat these mango cheesecake no bake dessert cups immediately, as they don’t need to set. but chilling them in the fridge for a while will help the layers become slightly firmer and allow the flavours to meld better, so i’d recommend chilling them for about an hour if you have the patience!

• you can store these mango cheesecake dessert cups for up to 2-3 days in the fridge. cover each cup with plastic wrap or clingfilm, or place in an airtight container before putting them in the fridge.

• if you’re using fresh mango chunks for your mango cheesecake decoration, i’d recommend adding them on top just before serving so that they don’t release too much juice.

• before serving your mango cheesecake dessert cups, let them sit at room temperature for about ten minutes for the best texture.

frequently asked questions

1. what does this mango cheesecake taste like?

   – these mango cheesecake dessert cups are the perfect summer dessert, with a creamy cheesecake filling that works wonderfully with the sweet, fresh mango. the biscuit crumbs sprinkled throughout also add some nice texture to these dessert cups. the result is a dessert that’s indulgent but still light and fresh.

2. what can i use instead of graham crackers for the base?

   – you can use any kind of crisp cookie or biscuit for these mango cheesecake dessert cups, like digestives, biscoff biscuits or even something like shortbread.

3. can i make these mango cheesecake dessert cups ahead of time?

   – yes, you can make these up to 24 hours in advance and then just store them in the fridge. add any mango cheesecake decoration, like fresh mango chunks or extra biscuit crumbs to the top just before serving.

4. can i make these mango cheesecake dessert cups with other fruits instead of mango?

   – of course! you can absolutely make these dessert cups strawberry, raspberry or any other fruit that you like! you could even make them with other flavours instead of fruity flavours, like biscoff or pistachio.

5. how long do these mango cheesecake dessert cups stay fresh?

   – i would recommend consuming your mango cheesecake cups within 2-3 days.

6. can i make these mango cheesecake dessert cups with low-fat cream cheese?

   – i make the mango cheesecake filling with full fat cream cheese for that rich, creamy texture, but you can absolutely make it with low fat cream cheese if you don’t mind it being a little less thick and creamy.

7. can i make this mango cheesecake using frozen mango?

   – if you’re making the mango puree at home, then you can definitely use frozen mango for this. just let the mango thaw completely, drain any excess liquid and then blend it until smooth. as for the fresh mango pieces throughout these mango cheesecake cups, i would recommend using fresh mango instead of frozen, as frozen mango will become watery and soft once thawed.

8. can i make this mango cheesecake using condensed milk?

   – if you want to incorporate condensed milk in this mango cheesecake dessert cups recipe, you could definitely add some to the cheesecake filling. this will add some sweetness and give you a softer cheesecake filling. you might want to reduce the sugar in the cheesecake filling if you’re also using condensed milk in it.

9. what’s the best way to serve these mango cheesecake dessert cups at a party?

   – serve these mango cheesecake dessert cups in clear, individual serving cups or glasses so that you can see all the layers and there’s individual portions for everyone. i’d recommend making your mango cheesecake mini if you’re serving them at a party so that they’re easy to serve and eat – use small jars or mini dessert cups for the perfection portion.

recipe