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Here’s a perfect summer dessert for a party. These Easy Mango Cheesecake Dessert Cups are no-bake, creamy, full of mango flavor, and will be ready in no time.

Summer is bursting with lots of fruits! It means we can have a whole bunch of fruits and mangoes are one of them. I was not a big fan of ripe mangoes. Although, I enjoy half-ripe mango chopped and made into a quick spicy salad that we call achcharu(pickle) in Sri Lanka. I prefer to call it a quick salad rather than a quick pickle because there is no preservation.

However, back home: I have only tried 3 -types of mangoes. But when I moved to Qatar, There were many types of mangoes in the shops. Since then, I started loving the fully riped mangoes, and my family loves them more than I do.

Mangoes are in season now, and this is the best time to make these no-bake cheesecakes that do not take a long time. I love making these no-bake cheesecakes, especially when I have friends and family coming over. They all enjoy it very much.
Subsequently, I tried other fruits with these no-bake cheesecake cups. They are just as delicious as mango cheesecake.

What do we need for Mango Cheesecake Dessert Cups?

Ingredients

Fresh Mangoes– I like buying mangoes in the farmer’s market. But here, we can easily find good mangoes in supermarkets. Picking mangoes can be tricky. When you are picking mangoes, they should be slightly firm but a little soft to the touch, and I always give them a sniff. If it smells like mangoes: then that is a good one. Avoid buying mangoes that are too mushy or too firm to the touch. 

Mango puree – I pureed 3 large mangoes. However, you can use the mango pulp found in the freezer section; in the supermarkets.

You can make this cheesecake with any fruits you have in hand. 

Gelatine – Since the extra moisture in the fruit puree will make the mixture runny, adding gelatine helps to stabilize the mango puree and cream cheese mixture.  

For a vegetarian option: use agar-agar. 

Dissolve the gelatine in the microwave at 5-second intervals. It took me 15 seconds to dissolve. 

Biscuit Base – use digestive or any biscuit of your choice. Sometimes I like using chopped nuts as a base. 

Crush the biscuits with a rolling pin or use a food processor and transfer it to a bowl. Lastly, add 2 1/2 Tablespoons of butter melted and mix well. 

Cream Cheese- Use full-fat cream cheese for this recipe. I used the Philadelphia brand. 

Heavy Whipping cream – helps to lighten the cream cheese and brings a mousse-like texture to the dessert. 

I chill the whipping cream for 30 minutes in the freezer before adding it to the cream cheese. 

Sugar –  I like using powdered sugar instead of granulated sugar. Powdered sugar combines very easily than granulated sugar. This dessert is not overly sweet. However, you can increase the powdered sugar amount to 6 Tablespoons to make it very sweet. 

You also can use condensed milk to sweeten or any other sweetener of your choice. 

Vanilla – use vanilla extract or mango extract to add more flavor.

How to make Easy Mango Cheesecake Dessert Cups

Mango Puree For the cheesecake mousse & topping

Wash, peel and cut 3 large mangoes and puree them in the blender. 

 Add 1 1/2 teaspoons of gelatine to a small bowl and add 1 1/2 Tablespoons water to it. Stir to mix. 

Next, Dissolve the gelatine in the microwave at 5-second intervals. It took me 15 seconds to dissolve. 

Pour the gelatine mixture into the mango puree and mix well. Separate 4 tablespoons of mango puree mixture into a bowl for the mousse and save the remaining puree for the topping. 

Biscuit Base

Put the Digestive biscuits into a ziplock bag. Use a rolling pin/food processor to crush the biscuits until you get a crumb texture. 

Add the melted butter to the biscuit crumbs and mix until well combined. Divide the crumb base into 6 small glasses and use a spoon to press down the biscuit base firmly. 

Place the glasses in the refrigerator and chill while you prepare the cheesecake mousse. 

For the cheesecake mousse

Place the cream cheese in a large bowl. Using a handheld beater, whisk the cream cheese for a minute. 

Add vanilla extract and whisk well. 

Follow by adding the powdered sugar and whisk until well combined. 

Next, pour the heavy whipping cream and whisk until soft peaks form. 

Now add the 4 Tablespoons of Mango gelatine mixture into the cheesecake mousse. 

Using a rubber spatula, gently fold to combine. 

Assembling the Mango Cheesecake Dessert cups

Take the biscuit base glasses from the refrigerator. 

First, spoon/pipe the cheesecake mousse evenly into the six glasses.  

Next, pour the Mango puree(topping)equally into the glasses. 

Lastly, garnish with freshly cut mango cubes and blueberries. Cover the glasses with cling wrap and place the cheesecake glasses on a tray. Chill it in the refrigerator for up 2 hours or overnight.

Serve chilled, and enjoy!