This cheesecake cup has a light mousse-like texture and looks so inviting with a bit of mango swirled into the top of each cheesecake. It freezes well, which makes it perfect for snacking in the future or a dessert at the last minute.
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Crust
- 1 cup (250 mL) graham wafer crumbs
- 1/4 cup (60 mL) unsweetened flaked coconut
- 3 tbsp (45 mL) butter, melted
- 1 tbsp (15 mL) granulated sugar
Filling
- 8 oz (250 g) brick-style cream cheese, softened
- 6 oz (175 g) white chocolate, melted
- 11/2 cups (375 mL) canned mango purée, divided
- 2 tbsp (30 mL) lemon juice
- 3/4 cup (175 mL) heavy or whipping (35%) cream
Garnishes (Optional)
- Fresh mango, toasted coconut and white chocolate shavings
Instructions
- Crust: In a bowl, stir together wafer crumbs, coconut, butter and sugar; mix well to combine. Evenly divide the crumb mixture into 14 mini mason jars or 1/2 cup (125 mL) ramekins and gently pack down with the back of a spoon.
- Filling: In a large bowl, using an electric mixer, beat cream cheese until lightened. Beat in white chocolate until smooth. Set aside 2 tbsp (30 mL) of mango purée to be used for garnish. Add remaining mango and lemon juice; beat until smooth.
- In another bowl, using clean beaters, whip cream to soft peaks. Fold in half of the whipped cream into the mango mixture; gently mix to combine. Fold in remaining whipped cream until smooth.
- Evenly divide mixture into each jar. Spoon about 1/2 teaspoon (2 mL) of remaining mango onto the top of each jar. Using a toothpick or skewer, gently stir the surface to create a swirled pattern on top. Cover each with a lid or plastic wrap.
- Chill overnight. Garnish with fresh mango, toasted coconut and white chocolate shavings, if desired.
- Serves 14
Notes
- Refrigerate for up to 3 days. Can be frozen for up to 1 month.
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