Description
Creamy, tropical mini mango cheesecake cubes with a buttery graham cracker crust and smooth mango-infused filling, perfectly portioned for parties and make-ahead desserts.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mango puree
- 1 tablespoon lemon juice
- For the topping (optional):
- 1/2 cup mango puree
- Fresh mango cubes
- Whipped cream
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes and let cool slightly.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract, mango puree, and lemon juice until fully incorporated.
- Pour cheesecake mixture over the cooled crust and smooth the top.
- Bake for 30–35 minutes, until the center is set but slightly soft.
- Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open.
- Refrigerate for at least 3 hours or until fully set.
- Lift from pan using parchment, cut into cubes, and top with mango puree, fresh mango cubes, or whipped cream if desired.
Notes
- Swirl extra mango puree into the batter for a marbled effect.
- Add a touch of coconut extract for extra tropical flavor.
- For a no-bake version, use a gelatin-stabilized filling instead of baking.
- Increase lemon juice slightly for a tangier flavor.
- Use a sharp knife and wipe clean between cuts for neat cubes.
- Freeze without toppings for up to 2 months and thaw in the refrigerator.
Nutrition
- Serving Size: 1 cube
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
