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Mini Mango Cheesecake Cubes Recipe

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★★★★★

4.3 from 43 reviews

These Mini Mango Cheesecake Cubes are a delightful, refreshing dessert featuring a buttery graham cracker crust topped with a creamy mango-flavored cheesecake filling. Perfectly portioned into bite-sized cubes and garnished with fresh mango slices and mint leaves, this no-bake treat is ideal for gatherings or a sweet indulgence anytime.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter (melted)
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup mango puree (fresh or canned)
  • 1 teaspoon gelatin (optional, for firmness)
  • 2 tablespoons water (for gelatin, optional)

For the Topping:

  • Fresh mango slices (for garnish)
  • Mint leaves (for garnish, optional)

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly into the bottom of an 8×8 inch square or rectangular baking dish to create an even crust layer. Set aside.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until fully combined. Gently fold in the mango puree until the mixture is smooth and uniformly colored. If using gelatin for extra firmness, dissolve it in 2 tablespoons of warm water, let it bloom for a minute, then fold it into the cheesecake mixture.
  3. Assemble the Cheesecake: Pour the mango cheesecake filling over the prepared crust in the baking dish and spread it evenly with a spatula. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or until the cheesecake has fully set.
  4. Cut and Serve: Once the cheesecake has set, remove it from the refrigerator. Use a sharp knife to carefully cut the cheesecake into small cubes. Garnish each cube with a fresh mango slice and a mint leaf if desired. Serve chilled and enjoy this delicious, fruity dessert.

Notes

  • Using gelatin is optional but recommended for a firmer cheesecake texture.
  • Fresh mango puree can be substituted with canned mango puree if fresh mangoes are not available.
  • Ensure the cream cheese is at room temperature before mixing for smooth blending.
  • For easier cutting, dip the knife in hot water and wipe dry before slicing the cheesecake.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: mini mango cheesecake, mango dessert, graham cracker crust, no bake cheesecake, fruity cheesecake cubes, mango puree dessert

Find it online: https://epicrecipebox.com/mini-mango-cheesecake-cubes-recipe/