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Mini Mango Cheesecake Domes

Melt-in-Your-Mouth Mini Mango Cheesecake Domes to Savor

Mini Mango Cheesecake Domes are delicate individual desserts that bring tropical flavors and a creamy filling with a crunchy graham crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Servings: 12 domes
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed cookies for gluten-free options.
  • 2 tbsp Granulated Sugar Confectioners' sugar can be used if needed.
  • 4 tbsp Unsalted Butter Margarine can be used as a substitute.
For the Filling
  • 8 oz Cream Cheese Neufchâtel cheese can be used for a lighter option.
  • 1/2 cup Powdered Sugar Granulated sugar can also work.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1 cup Mango Puree Use canned or fresh mango, or blend frozen mango.
  • 1 tsp Vanilla Extract Almond extract is a great alternative.
  • 1 tbsp Gelatin Powder Use agar-agar for a vegetarian version.
  • 3 tbsp Water
For the Glaze
  • 1/2 cup Additional Mango Puree Sweeten with sugar if desired.
  • 1 tbsp Extra Gelatin Powder

Equipment

  • Mixing bowl
  • Measuring Cups
  • Muffin Tin or Dome Molds
  • Spatula

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a mixing bowl.
  3. Firmly press the mixture into the bottom of the dome molds or muffin tin. Bake for 8-10 minutes until light golden. Allow to cool completely.
  4. Bloom the gelatin by combining it with water in a small bowl and let it sit for about 5 minutes.
  5. Gently heat the bloomed gelatin mixture in the microwave for just 10 seconds to dissolve.
  6. Beat softened cream cheese and powdered sugar together in a mixing bowl until smooth.
  7. Stir in the mango puree and vanilla extract, then gradually add the cooled, dissolved gelatin.
  8. Whip the heavy cream until soft peaks form and carefully fold it into the mango cheesecake mixture.
  9. Spoon the mango cheesecake filling into the cooled crusts and smooth the tops.
  10. Cover the filled molds with plastic wrap and refrigerate for 4 to 6 hours.
  11. Prepare the glaze by blooming more gelatin in water. Heat the additional mango puree with sugar if desired until just warm, then mix in the dissolved gelatin.
  12. Spoon the mango glaze over each dome for a beautiful finish once fully set.
  13. Garnish with fresh mango slices or a sprig of mint and serve.

Nutrition

Serving: 1domeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Use softened cream cheese for smooth texture. Be mindful of the gelatin blooming time to avoid gritty texture. Consider chilling overnight for better results.

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