Description
These Kid-Friendly Mini Mango Cheesecakes are a simple, no-bake dessert perfect for little hands and picky eaters. They combine a crunchy graham cracker crust with a creamy, fruity mango filling, making mealtime fun and stress-free.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mango purée (from about 2 ripe mangoes)
- ½ cup heavy cream, cold
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners.
- In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently fold in the mango purée until well combined.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the mango-cream cheese mixture until no streaks remain.
- Spoon the cheesecake mixture over the graham cracker crusts in the muffin tin.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Carefully remove the mini cheesecakes from the muffin tin. Serve chilled.
Notes
- For a smoother mango purée, blend fresh or frozen (thawed) mango pieces until no lumps remain.
- These cheesecakes are great for making ahead, saving you time on busy days.
- Leo loves helping press the crust, and Mia calls them ‘sunny treats’ because of their bright color!
- You can top with extra fresh mango chunks before serving for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg