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Blending fresh mango into a smooth puree rather than folding in chunks is what keeps this cheesecake filling silky throughout, with concentrated tropical flavor in every spoonful instead of occasional bursts. Layered in individual jars with a crumbled biscuit base, these need only a fridge - no springform pan, no water bath, no oven.
Per serving
380kcal
Calories
5g
Protein
34
Prep Time
25 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Carbs
26g
Fat
1g
Fiber
26g
Sugar
Follow step-by-step with voice guidance.
In a bowl, combine the crushed biscuits and melted butter, mixing until the texture resembles wet sand.
Divide the biscuit mixture evenly among 6 serving jars, pressing down firmly to create a compact base layer.
Blend the ripe mango chunks in a blender or food processor until completely smooth.
In a large bowl, beat the softened cream cheese until smooth, then add the mango puree and powdered sugar, beating until well combined.
In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mango-cream cheese mixture until fully incorporated.
Spoon the mango cheesecake filling evenly over the biscuit bases in each jar.
Refrigerate for at least 4 hours, or overnight, until set.
Top with diced fresh mango just before serving.
Blend the Mango Completely Smooth: A fully pureed mango gives the filling a consistent, silky texture throughout - leaving chunks can make the cheesecake filling uneven and harder to set properly. Use Ripe, Sweet Mangoes: Since the mango flavor carries most of this dessert, using fruit that's fully ripe and naturally sweet makes a real difference compared to underripe mango. Whip the Cream to Stiff Peaks: A firm whip holds its structure better when folded into the mango-cream cheese mixture, which helps the filling set firmly in the fridge.
Yes, thaw it completely and drain any excess liquid before blending into a puree, since frozen mango can release more water than fresh.
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