Mango Mini Cheesecakes
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
6 cheesecakes
- Serves:
- 6
ingredients
- 2 cups gingersnap cookies, crumbled
- 1⁄2 cup slivered almonds
- 1⁄4 cup melted butter
- 3⁄4 cup mascarpone cheese
- 1⁄2 cup cream cheese
- 1⁄3 cup sour cream
- 1⁄4 cup liquid honey
- 2 teaspoons grated lime rind
-
Topping
- 1 large mango, peeled and sliced
- 3 tablespoons apricot jam
directions
- In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
- Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
- Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
- When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
- You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!
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RECIPE SUBMITTED BY
Why "SoupCookie"?
My cousin Ryan use to come to my house after school sometimes and was *always* hungry! So he used to make his version of chocolate chip cookies and I can't remember what he did or didn't do right but the cookies never failed to come out flat and doughy and gooey. We'd put them in a bowl with milk and eat it with a spoon.....sooooo good!
To this very day his recipe has not been deciphered ;)
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">