I love a good cheesecake especially when it's no-bake coz then I don't have to wait ages to eat it! This is by far the quickest and easiest cheesecake you'll make. It's pretty much no fail. There's no baking involved and as it's served in a cup there's no worrying about wether or not it's set. It's also one of those dump recipes, so you pretty much just dump everything in a blender and you're pretty much done. Perfect for a quick and easy dessert!
I made four dessert cups with this recipe but I really think that it's better if you make six. Four cups are quite heavy for one serving! Of course you could also make mini cups too which would be rather cute! I layered my mango cheesecake filling with some fresh mango for a bit of texture. If you couldn't be bothered layering, you can just mix it into your cheesecake batter and pour it into the cup. It'll still taste good, I promise!
Mangoes don't grow here in NZ but we're lucky enough to get them from places like Mexico and Australia. They are in all the shops at the moment and as we're approaching the end of the season the price is getting more reasonable. Try to use the sweetest mango you can find. I used one large Australian R2E2 mango which was perfectly ripe at the time. I like using this type of mango in desserts because it has a great smell and an intense sweet mango flavour. You'll need about two cups of diced mango for this recipe. One cup gets blended into the cheesecake filling and the other cup remains diced to add some texture. It goes without saying, only use ripe mangoes here!
I decided to use gingernut biscuits for the base of the cups as I think it gives a nice spice kick. If you're not into that you can replace it with any other biscuit of choice. I reckon a coconut biscuit would be pretty nice too!
Lastly, about the gelatin. I used gelatin powder in this recipe to give the dessert a firmer texture. If you're a vegetarian you can use agar agar powder. If you don't have that either, simply leave it out! You'll have more of a mango mousse texture than a cheesecake texture, but hey, that ain't a bad thing either!
Mango Cheesecake Cups (Adapted from Cupcake Savvy)
Makes 6 standard cups
8 Gingernut Biscuits
1 Tbs gelatin powder
3 Tbs hot water
250g cream cheese
1 cup diced mango
1/2 cup caster sugar
1 tsp vanilla
1 cup diced mango (for layering)
crushed pistachios (for topping)
Crush your gingernut biscuits by hand or in a food processor. I used a mortar and pestle. Evenly divide the crumbs between your cups.
If using gelatin, place it in a small bowl with the hot water. Mix until there are no gelatin granules left. Set aside.
Add your cream, cream cheese, 1 cup of diced mango, sugar and vanilla to a blender and blend until smooth. You can also use a stick blender or food processor for this. Lastly add the gelatin mixture and blend to combine. If you're not layering your dessert, add your last cup of diced mango to the mixture now and mix with a spoon. Pour batter evenly between your cups and pop in the fridge for 30 minutes to chill.
If you are layering your dessert, pour some batter to half fill your cups and top it with some diced mango. Fill the rest of the cup with some more cheesecake batter and then finally top with any leftover diced mango.
If you have any pistachios on hand, crush 'em and sprinkle on top of the cheesecake cups. Toasted coconut would work too!