Mango Mini Cheesecakes

11 ingredients
5 steps

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

  1. 1
    In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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!
  5. 5
    You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!

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