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Craving a creamy, tangy treat that comes together with no oven and minimal fuss? These Mini Mango Cheesecake Cups are the ultimate summer dessert: pillowy, not-too-sweet, with a lush mango puree layer and a crisp biscuit crust. You’ll master a foolproof no-bake cheesecake dense yet light, with that signature creamy texture for birthdays, make-ahead parties, or fridge-stash snacking. Pro tip: Chill the whipped mixture for 15 minutes before assembling to get gorgeous, defined layers every time.

Why This Recipe Works

No-bake cheesecakes rely on proper fat ratios and gentle acidity to set without baking. Full-fat cream cheese delivers structural integrity, while whipped cream adds airiness. Gelatine or agar (for eggless and vegetarian) secures a firm slice, and mango puree offers natural acidity, helping stabilize the dairy and brighten flavor. Sweetened biscuit base means less sugar in the filling, reducing grittiness. Room-temperature ingredients blend smoothly, minimizing lumps and “grainy” mouthfeel. In testing, chilling in stages (assembled cups then topped cups) prevented soggy crusts.

Ingredients With Weights and Purpose

• Digestive biscuits — 100g (about 8)—adds crunch, sweet buffer for tart filling
• Unsalted butter — 50g (¼ cup)—binds biscuit crumbs; choose Amul or President for best flavor
• Cream cheese — 200g (about ¾ cup)—base; Philadelphia or Brittania yield creamier texture
• Whipping cream — 120g (½ cup)—lightens, creates mousse effect; use Tropolite or Amul Fresh Cream
• Mango puree — 100g (≈⅓ cup)—acidity, bright flavor (fresh Alphonso or canned, no sugar added preferred)
• Powdered sugar — 50g (¼ cup)—sweetener; helps smooth texture
• Gelatine (or agar for vegetarian) — 4g (1 tsp)—sets cheesecake (hydration: see step notes)
• Lemon juice — 10g (2 tsp)—balances sweetness; aids setting
• Vanilla extract — 3g (½ tsp)—flavor depth
• Pinch of salt — 1g—tying flavors together

Ingredient Notes

• For gluten-free, swap biscuits for gluten-free brands like Schär or homemade oat cookies.
• Agar must be bloomed and boiled; gelatine only needs gentle blooming.

Equipment

Required:

• 6–8 mini glass cups or muffin pan with liners (about 100ml/4oz capacity each)
• Electric beater or hand whisk
• Small saucepan (for melting butter/agar)
• Mixing bowls
• Silicone spatula
• Kitchen scale (metric recommended)
• Fridge or freezer

Nice-to-Have:

• Offset spatula
• Piping bags (for neat layers)
• Sieve (for ultra-smooth puree)
• Microplane grater (for citrus zest, if using as a variation)

Step-By-Step Instructions With Timing and Visual Cues

Step 1: Prepare the Base (5 min)
Crush biscuits to a sandy texture—fine but not powdery. Melt butter and stir into crumbs until evenly moistened. Spoon into cups, pressing lightly with a spoon.
Visual cue: Mixture should look like wet sand, hold shape but not greasy.

Step 2: Mango Layer Prep (5 min)
If using fresh mango, blend until smooth, then strain. For agar: bloom in 30ml water, simmer till dissolved. For gelatine: sprinkle over 30ml water, let bloom for 3 min, then warm until liquid.

Step 3: Cheesecake Base (7 min active)
Beat cream cheese until fluffy (2–3 min). Add powdered sugar, cream, lemon juice, vanilla, and salt. Whip until light yet thick—mixture should hold soft peaks, but not be runny.

Step 4: Setting Agent Integration (3–4 min)
Mix dissolved gelatine or agar into cheese base, beat another 30 sec to fully combine.
Visual cue: Mixture should thicken slightly, lose shine.

Step 5: Layer & Chill (15–20 min assembly, plus chilling)
Spoon or pipe the cheese layer over biscuit base, then top with mango puree. Chill uncovered 15 min, then cover and chill minimum 3 hrs (overnight best).

Checkpoints:

• Cheese mix should mound on a spoon, jiggle but not pour.
• Mango layer bright, smooth; doesn’t sink or blend into cheese.
• Crust holds up—if overmoist, reduce butter next time.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

• Egg-free: Recipe is naturally egg-free.
• Dairy-free: Use vegan cream cheese (e.g., Goodmylk) and coconut cream; texture will be slightly looser.
• Gluten-free: Use gluten-free biscuits or oat cookie crumbs; reduce butter by 5g.
• Gelatine-Free/Vegetarian: Use agar (same gram for gram, but bloom and boil before mixing).
• Flavor Swaps: Try peach, strawberry, or tropical blends in place of mango—adjust sugar if fruit is tart. Add lime zest for zing.
• Scaling:
  • For 12 cups: Double all ingredient weights.
  • For large pan: Use springform (8″)—multiply base by 1.5x, chill overnight for best slicing.

Storage, Make-Ahead, and Freezing

• Counter: Not recommended more than 30 min (cheese/cream!) for food safety.
• Fridge: Up to 3 days in sealed containers; bring to room temp 20 min before eating.
• Freezer: Up to 1 month, preferably without mango layer (add fresh puree after thawing). Thaw in fridge overnight. Re-whip cheese layer for best texture after thawing. Crust may soften—refresh with a new layer.
• Do not freeze: Mango layer (may weep water), dairy-free versions (separation risk).

Serving Suggestions and Pairing Ideas

Pair these cups with a drizzle of passionfruit sauce or a dollop of sweetened whipped cream. Garnish with fresh mint, chopped nuts, or raspberry sauce to balance the cheesecake’s richness. For brunch, serve alongside coconut macaroons or lemon loaf—see [Easy Coconut Macaroon Recipe] and [No-Fuss Lemon Loaf]. For a celebration, layer cheesecake base into a tart shell or “sandwich” between sugar cookies.

FAQs

Can I replace regular cream cheese with Indian paneer/curd?
Paneer works for texture, but yields grainier filling and less tang. Add extra lemon for acidity.

How do I prevent soggy crust?
Pack biscuits lightly, chill base till firm before adding filling, and use less butter if needed.

How do I double or halve the recipe?
Simply scale every ingredient exactly; aim for 80g butter per 200g biscuits per doubled batch.

Best sugar type for cheesecake cups?
Powdered sugar; it dissolves quickly, yielding velvety texture. Avoid coarse grains.

Can I make these in an OTG or air fryer?
No baking required—just chill! Air fryers may be used for toasting nuts or crisping the base briefly (1–2 min).

How do I get super smooth filling?
Use room-temp dairy, beat just until thick, and strain mango for the glossiest top.

Notes From My Kitchen (Testing Log)

• Batch 1: Used Amul cream cheese and digestive biscuits; filling too loose, didn’t set overnight. Swapped gelatine brand, increased by 1g.
• Batch 2: Tried agar for vegetarian testers; boiled agar thoroughly. Results: perfectly set, but a touch firmer than classic. Added extra 10g cream for softness.
• Final: Best texture with block-style cream cheese, mangoes strained well, agar for easy scaling. Whipping the filling in short bursts kept every batch lump-free, and letting the mixture chill 10 min before assembling yielded sharp, photogenic layers.

Nutrition and Disclaimer

Approximate per-serving:
Energy: 245 kcal
Fat: 14g
Carbs: 27g
Protein: 4g

Values are estimates; adjust for preferred brands and serve size. Follow food-safety best practices and refrigerate promptly.

Alphonso Mango Cheesecake Cups (No‑Bake) — Clean Spoon Cuts

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Calories

300

kcal

Total time

6

hours 

Creamy, light, and full of mango, these no‑bake mini cheesecake cups combine a biscuit crust with a silky mango‑cream cheese filling, gently stabilized with gelatin (or agar for vegetarian) so each spoonful is mousse‑like yet holds cleanly. Designed for success with just a hand mixer and fridge no oven, no eggs, no stress.

Ingredients

Crust

• Digestive biscuits or graham crackers: 150 g (about 1 1/2 cups crumbs)

• Unsalted butter, melted: 50 g (3 1/2 tbsp)

• Filling

• Full‑fat cream cheese (block‑style): 450 g

• Caster sugar: 120 g (2/3 cup; adjust to mango sweetness

• Mango pulp, strained (Alphonso/Kesar or unsweetened canned): 300 g (about 1 1/4 cups)

• Whipping cream 35% fat, chilled: 180 g (3/4 cup)

• Pure vanilla extract: 1 tsp (5 ml)

• Fine sea salt: 1/8 tsp

• Gelatin powder: 7 g (2 1/4 tsp)

• Cold water for blooming: 50 ml (1/4 cup)

• Optional mango topping

• Mango pulp: 120 g (1/2 cup)

• Agar‑agar powder: 1.5 g (1/2 tsp)

• Sugar: 15 g (1 tbsp)

Directions

• Prep
  Strain mango pulp through a fine sieve; keep at cool room temperature.
  Chill bowl and beaters 10 minutes for easier whipping.
  Make the crust (8–10 minutes)
  Crush biscuits to fine crumbs.
  Mix with melted butter until it clumps like damp sand.
  Spoon 2–3 tbsp into each cup, press to a 5–7 mm layer, and chill.
  Visual cue: Even, matte surface that doesn’t crumble when tilted.
• Bloom and dissolve gelatin (10 minutes + 15 seconds)
  Sprinkle gelatin over cold water; bloom 5–10 minutes until spongy.
  Heat gently or microwave 10–15 seconds until fully dissolved and clear; cool 2 minutes until warm, not hot.
  
• Make the cream cheese base (3–4 minutes)
  Beat cream cheese, sugar, vanilla, and salt on medium until completely smooth; scrape bowl once.
  Visual cue: Glossy, lump‑free; not soupy.
• Add mango and gelatin (2 minutes)
  Whisk in strained mango pulp just to combine.
  On low speed, stream in warm dissolved gelatin; mix briefly until silky and pourable.
• Whip and fold cream (3–4 minutes)
  Whip cream to medium‑stiff peaks (tips bend slightly).
  Fold into mango‑cheesecake base in 3 additions until no streaks remain.
  Checkpoint: Mixture should ribbon for 2–3 seconds when lifted.
• Fill and chill (min 6 hours; overnight best)
  Spoon or pipe filling into cups over the crust; tap gently to level.
  Chill 6–12 hours until set.
  Doneness cue: Slight jiggle in center; spoon scoops cleanly.

Notes

• Optional topping (after base sets)
  Warm 120 g mango pulp with 15 g sugar.
  In a small pan, whisk 1/2 tsp agar into 60 ml water; boil 30–60 seconds to activate.
  Whisk agar solution into warm mango; cool to about 40–45°C (lukewarm).
  Pour a thin 3–4 mm layer over cups; set 30–45 minutes in fridge.
• Notes and visual cues
  Gelatin must be fully dissolved and added warm to avoid graininess.
  Keep mango pulp at cool room temp so it doesn’t seize gelatin.
  Medium‑stiff cream prevents deflation and heavy texture.
• Substitutions and variations
  Vegetarian: Replace 7 g gelatin with 1.5–2 g agar‑agar powder in the filling; dissolve in 120 ml water, boil 45–60 seconds, whisk into warm mango, then combine with the base. Expect a firmer, slightly brittle set; serve cold.
  Gluten‑free: Use GF digestives or almond‑shortbread crumbs; keep butter at 30–35% of crumb weight.
  Dairy‑free: Use dairy‑free cream cheese and non‑dairy whipping cream (30–35% fat equivalent); increase gelatin to 8–9 g to compensate for softer set.
  Flavor ideas: 1 tsp lime zest or 1/4 tsp cardamom; for other purées (passion fruit, strawberry), strain and reduce watery purées by 10–15% before cooling.
• Make‑ahead, storage, freezing
  Make‑ahead: Assemble up to 24 hours in advance; flavor improves slightly.
  Fridge: Cover and refrigerate 3–4 days; keep away from strong odors.
  Freezer: Freeze without agar topping up to 1 month; wrap well; thaw overnight in fridge. Agar‑set versions may weep after thawing—avoid freezing those.
  Do not freeze fresh mango garnish; add just before serving.