Mini Mango Cheesecakes (No-Fuss, Baked & Beautiful)
A creamy, tropical dessert with a buttery base and bright mango flavour — easy to bake and even easier to love!
There’s something so joyful about baking with mango — the color, the aroma, the sunshine it brings to a dessert. These Mini Mango Cheesecakes are just that — smooth, slightly tangy, delicately sweet, and baked in cupcake liners for perfect little portions. No water bath, no stress. Just simple, wholesome ingredients that shine.
If you’ve never tried baked cheesecakes at home, this is the perfect place to start. This recipe has been a summer favourite in my kitchen — and once you try it, I have a feeling it’ll find a spot in yours too.
✨ Why You’ll Love These Cheesecakes:
✅ No water bath required — just bake, chill & serve
✅ Real mango flavour from fresh or canned puree
✅ Creamy, not overly sweet — a lovely balance
✅ Made in muffin tins — no slicing or fuss
✅ Great make-ahead dessert — keeps beautifully in the fridge
Ingredients (Makes 10 mini cheesecakes)
For the base:
- 7–8 digestive biscuits (120 g)
- 1/4 cup chopped dried mango (or 2 tbsp mango puree)
- 75 g unsalted butter, melted
For the filling:
- 250 g cream cheese, softened
- 1/2 cup castor sugar (or granulated sugar)
- 2 large eggs, room temperature
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup mango purée (fresh or canned)
For the topping:
- Extra mango purée, slightly warmed
- Edible rose petals or dried buds (optional)
- Chopped dried mango or thin fresh mango slices
How to Make It:
Preheat & Prep:
Preheat your oven to 160°C (320°F). Line a 12-hole muffin tray with cupcake liners.
Make the Base:
In a food processor, blend biscuits and chopped dried mango into fine crumbs. Add melted butter and mix.
Press this crumb mix into each liner, forming a firm base. Chill while you prep the filling.
Mix the Filling:
In a bowl, beat cream cheese and sugar until light and fluffy.
Add eggs one at a time, mixing well. Fold in sour cream and mango puree until smooth and creamy.
Fill & Bake:
Spoon the filling into each liner (fill up to 90%).
Bake for 20–25 minutes until the centers are just set (they can have a slight jiggle).
Cool to room temp, then refrigerate for at least 3–4 hours.
Decorate & Serve:
Drizzle with warmed mango puree. Add rose petals and mango bits. Serve chilled.
Quick Tip:
No fresh mango? Use good-quality canned Alphonso mango pulp for a deep golden hue and rich flavour that works year-round.
Storage Tips:
- Store in the fridge (covered) for up to 5 days.
- Can be frozen (without toppings) for up to 2 months.
- Let frozen ones thaw in the fridge overnight before serving.
Make It Your Own:
- Swap digestive biscuits for almond flour crust (for gluten-free)
- Add saffron strands to the mango filling for an Indian festive twist
- Use passion fruit, strawberries, or even pineapple instead of mango
Frequently Asked Questions:
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt adds tang and a lovely lightness.
Can I make these without cupcake liners?
You can, but liners help with clean removal and serving. If skipping, grease the muffin tray well.
Can I bake this as a full-size cheesecake?
Absolutely. Use a 7-inch springform pan and bake at the same temperature for 35–40 minutes.
Let’s Bake Together!
Have you tried this recipe? I’d love to see it!
Tag me on Instagram @cookeryexpressions so I can cheer you on and share your creations!
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