These Mango Mousse Mini Cheesecakes combine the richness of classic cheesecake with the tropical sweetness of mango mousse, all in a perfect bite-sized form. A graham cracker crust supports a creamy cheesecake layer topped with a light mango mousse and a glossy mango glaze, creating an impressive dessert that’s as delicious as it is visually stunning. Perfect for gatherings or a special treat, these mini cheesecakes are easy to prepare and can be made in advance.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the Mango Mousse:
- 1 cup mango puree (fresh or canned)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon gelatin, dissolved in 2 tablespoons warm water
For the Mango Glaze:
- 1/2 cup mango puree
- 2 tablespoons apricot jam
- 1 tablespoon water
Directions
Step 1: Prepare the Crust
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until the crumbs are evenly moistened.
- Line a muffin tin with paper liners, then press about 1 tablespoon of the crust mixture into the bottom of each liner.
- Place the muffin tin in the fridge to chill while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Blend in the sour cream and vanilla extract until the mixture is completely smooth.
- Pour the cheesecake mixture over the chilled crust in each muffin tin, filling each about 2/3 full.
Step 3: Bake the Cheesecakes
- Preheat the oven to 325°F (163°C).
- Bake the cheesecakes for 20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let the cheesecakes cool completely in the muffin tin before adding the mousse layer.
Step 4: Prepare the Mango Mousse
- In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the mango puree and the dissolved gelatin, ensuring everything is well combined without deflating the whipped cream.
- Spoon or pipe the mango mousse over each cooled cheesecake, creating an even layer on top.
Step 5: Chill to Set the Mousse
- Place the muffin tin with the cheesecakes and mousse in the refrigerator for 1 hour to allow the mousse to set.
Step 6: Make the Mango Glaze
- In a small saucepan, heat the mango puree, apricot jam, and water over medium heat, stirring until smooth and slightly thickened.
- Let the glaze cool to room temperature, then spoon a small amount over each cheesecake, spreading it evenly over the mango mousse.
Step 7: Final Chill and Serve
- Chill the cheesecakes for an additional 2 hours (or overnight) to ensure the layers are fully set.
- Once chilled, carefully remove each mini cheesecake from the muffin tin, peel off the liners, and serve.
Serving Suggestions
Serve these mini cheesecakes with fresh mint leaves or small pieces of fresh mango for added color and flavor. They’re perfect for serving at parties or as an elegant dessert option for any occasion.
Storage Tips
- Refrigerate: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze these cheesecakes (without the glaze) for up to a month. Wrap each individually in plastic wrap, then store in a freezer-safe container. Thaw in the fridge before glazing and serving.
Helpful Notes
- Mango Puree: Fresh mango puree provides the best flavor, but canned puree works well too. If using canned puree, make sure it’s pure mango without added sugars.
- Gelatin Dissolving Tip: For smooth mousse, dissolve the gelatin fully in warm water before adding it to the mousse mixture.
- Whipping Cream Tip: Make sure your mixing bowl and whisk are chilled to help the cream whip to stiff peaks more easily.
Tips from Well-Known Chefs
- Chef Dominique Ansel: “To ensure light mousse, fold gently and avoid overmixing, which can deflate the whipped cream.”
- Chef Christina Tosi: “If you like a firmer texture, add an extra 1/2 tablespoon of gelatin to the mousse.”
- Chef Ina Garten: “Always let desserts with gelatin set thoroughly in the refrigerator to avoid a runny texture.”
Frequently Asked Questions
1. Can I use other fruit flavors for the mousse?
Yes, you can substitute mango with other fruit purees like strawberry, raspberry, or passionfruit for a different flavor.
2. How can I make these cheesecakes without gelatin?
If you prefer a no-gelatin option, skip the mousse layer and simply top the cheesecake with mango puree and glaze.
3. Can I use store-bought graham cracker crusts?
Yes, mini pre-made graham crusts can save time and still work beautifully.
4. Can I make these ahead of time?
Yes, these mini cheesecakes are perfect for making a day ahead. Just add the glaze shortly before serving.
5. What if I can’t find apricot jam?
Peach or orange jam makes a good substitute, or you can use an extra tablespoon of mango puree instead.
6. Can I add other toppings?
Absolutely! Fresh fruit, shredded coconut, or edible flowers make beautiful garnishes.
7. How can I make the cheesecake layer more citrusy?
Add a teaspoon of lime or lemon zest to the cheesecake filling for a hint of citrus.
8. How do I ensure the mousse layer stays fluffy?
Fold the whipped cream and mango puree together gently to avoid deflating the mousse.
9. Can I bake the cheesecakes in a mini cheesecake pan instead?
Yes, a mini cheesecake pan works well and makes removing the cheesecakes easier.
10. How do I prevent the crust from being too crumbly?
Press the crust mixture firmly into each liner to keep it from crumbling once set.
Enjoy these delightful Mango Mousse Mini Cheesecakes, a tropical treat that’s bound to impress with every creamy, fruity bite!
