Description
A delightful treat combining silky cream cheese with fresh mango, perfectly portioned in mini molds.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup mango puree
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (163°C).
- Mix together the crushed graham crackers, 1/4 cup sugar, and melted butter until well combined.
- Press the graham cracker mixture firmly into the bottom of mini cheesecake molds.
- Beat the softened cream cheese with the remaining 1/2 cup sugar until smooth.
- Add the mango puree, eggs, vanilla extract, and lemon juice, then mix until creamy.
- Pour the cheesecake mixture over the crusts in the molds.
- Bake for 20-25 minutes or until the centers are set with a slight jiggle.
- Cool the cheesecakes at room temperature, then refrigerate for at least 4 hours.
Notes
Serve chilled for a refreshing dessert. Can be garnished with fresh mango slices or whipped cream. Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg