Cheesecakes - mini mango
A simple no-bake cheesecake. You can substitute graham crackers for the gingersnap base if preferred. Use the packaged cream cheese to give the cheesecake a firmer texture. Use other fruit such as figs, oranges or pineapple too.
Ingredients
- 2 cups (500 mL) crumbled gingersnaps
- 1/2 cup (125 mL) slivered almonds
- 1/4 cup (50 mL) melted butter
- 3/4 cup (175 mL) mascarpone cheese
- 1/2 cup (125 mL) plain cream cheese
- 1/3 cup (75 mL) sour cream
- 1/4 cup (50 mL) honey
- 2 tsp (10 mL) grated lime rind
- Topping
- 1 large mango, peeled and sliced
- 3 tbsp (45 mL) apricot jam
Preparation
Step 1
1. Place gingersnaps and almonds in food processor and process together until almonds are finely chopped. Add butter and process briefly.
2. Grease 6 wells of a muffin tin, and line each with plastic wrap. Divide crumbs amongst wells; press into bottom and up sides to make 6 mini crusts. Chill for 30 minutes.
3. Use a hand mixer to beat together mascarpone, cream cheese, sour cream, honey and lime rind. Divide into 6 and spoon into chilled shells. Chill at least 1 hour or overnight.
4. Place mango on top of cheesecakes. Melt jam until just liquid, strain and brush over mango. Let set for 30 minutes. Then remove cheesecake from muffin cups. Serve with extra fruit if desired.
Serves 6