These mini mango cheesecakes are easy to make and delicious especially, in the summer season. Mango cheesecakes have a creamy filling without gelatin or agar-agar.
Mini Mango Cheesecake Recipe
Watch How To Make It
Ingredients:
- Cream cheese 200g
- Icing sugar ¼ cup
- Yogurt 5-6tbsp
- Lemon juice 1tbsp
- Mango essence 1tsp
- Egg 1
- All-purpose flour 10g
- Melted butter 3tbsp
- Biscuit crumbs ½ cup
- Mango puree ¼ cup
Method:
Prepare six muffin liners in the muffin tray and set them aside.
In a bowl, add biscuit crumbs & melted butter and mix well.
Share the biscuit crumbs mixture equally into muffin liners & using the bottom part of a glass, press to compress—place in the freezer for 20 minutes.
In the second bowl, add cream cheese, lemon juice, icing sugar, mango essence, egg, yogurt, mango puree, and all-purpose flour and combine well.
Fill all the muffins with a spoon and tap the muffin tray.
Bake for 22 minutes at 160 C.
Garnish with mango puree and mint leaves on top.
.png)
0 Comments