No Bake Mango Cheesecake Cups

Creamy, fruity and fuss-free, these No Bake Mango Cheesecake Cups are the perfect summer dessert. Made with mango pulp, cream cheese, and a buttery cookie crust, they’re easy to prepare and perfect for parties or make-ahead desserts.

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Prep Time 20

Total Time 20

Servings: 8 Cups

Course: no bake cheesecake

Cuisine: American

Calories: 310

Ingredients Method Nutrition Notes

Ingredients

1 ½ cups crushed Nilla wafers or graham crackers
¼ cup unsalted butter melted
8 oz 1 block cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
¾ cup Kesar mango pulp or fresh blended and strained mango
1 tsp gelatin powder + 2 tbsp water bloomed
½ cup heavy whipping cream whipped
2 –3 tbsp extra mango pulp for topping
Whipped cream and fresh mango cubes for garnish

Method

Crush the cookies finely and mix with melted butter until it resembles wet sand.
Spoon 2 tablespoons of crust mixture into each serving cup and press lightly. Refrigerate.
In a small bowl, bloom gelatin in water for 5 minutes. Then microwave for 10 seconds until melted.
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
Add mango pulp and mix until well combined, then stir in the melted gelatin.
Fold in the whipped cream gently using a spatula until combined.
Spoon the filling over the chilled crust and smooth the tops.
Refrigerate for at least 4–6 hours or overnight to set.
Top with additional mango pulp, whipped cream, and mango cubes before serving.`),

Nutrition

Serving: 1CupCalories: 310kcalCarbohydrates: 26gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 55mgSodium: 140mgFiber: 1gSugar: 18g

Notes

If skipping gelatin, dessert will be softer and spoonable.
Homemade mango pulp should be strained with no added water.
For a firmer set, increase gelatin to 1½ tsp or reduce mango pulp slightly.
Best served chilled and within 3 days.

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