Awasome Mini Mango Cheesecake Ideas. Top with coconut or granola etc & place in freezer overnight to set. Pour the batter inside the cupcake holder and remove any bubbles by taping 1 or 2 times.
Process mangoes in food processor until pureed. Transfer the muffin pan into the freezer and freeze until firm, at least two hours. Melt the dairy free butter, then in a bowl mix together all three ingredients for base.
Whip Up The Dairy Free Cream Cheese, Icing Sugar And Vanilla Together Until Smooth.
Reduce the heat of the oven to 180c/gas 4. Cool for 5 minutes, then release with a knife. Add the eggs, one at a time, beating after each addition.
Place A Square Sheet Of Baking Paper On The Base, Then Secure In Springform Pan (See Video) With Excess Paper Hanging.
Pour in the double cream and mango pulp and beat again. Cool to room temperature before moving to the fridge to cool completely. Press a won ton wrapper into each;
Mix The Crushed Biscuits With The Melted Butter And Divide Into The Four Cheesecake Moulds.
Mince 1/4 cup mango and stir into mixture. Add melted butter and mix nicely. Pour the mango cashew filling over the crusts.
Transfer The Muffin Pan Into The Freezer And Freeze Until Firm, At Least Two Hours.
Mini mango cheesecakes you can easily try at home. Chop the mangoes and blend with 1 cup soaked cashews, 3 tablespoon coconut milk cream, turmeric, 4 tablespoon agave, 2 teaspoon lemon juice into a smooth and creamy consistency. Gradually add in the sugar.
In A Medium Bowl Beat Together Cream Cheese, Egg, Sugar, Sour Cream, Flour And Almond Extract With An Electric Mixer, Beating Just Until Smooth.
If too dry, add up to 2 tablespoons of melted coconut oil until the mixture sticks together. Keep them in the fridge for half an hour so that crumbs become firm. Mix in salt and vanilla essence until well combined.