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Mini Mango Cheesecakes (Gluten-Free)
(Makes 12)
Ingredients:
Crust:
1-1/4 cups almond flour
1/4 cup granulated sugar
Pinch of salt
3 tablespoons unsalted butter, melted
Cheesecake Filling:
2 (8-ounce) packages reduced fat cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup pureed mango
1 teaspoon vanilla extract
1 teaspoon lime juice
Pinch of salt
2 large eggs, room temperature
Garnish:
Crème Fraiche or plain Greek yogurt
Diced mango
Directions:
Preheat the oven to 350 degree F. Line a muffin pan with 12 muffin liners.
To make the crust:
In a medium bowl, stir together the almond flour, sugar and salt. Add the butter and stir until thoroughly combined. Divide the mixture evenly among the liners (about 4 teaspoons per liner) and lightly press down with your fingers or the bottom of a small measuring cup. Bake for 10 minutes. Remove from the oven and allow to cool about 5 to 10 minutes before adding the filling.
To make the filling:
Using an electric mixer, beat the cream cheese, sugar and mango puree until light and creamy. Add the vanilla, lime juice, and salt; beat until combined. Beat in the eggs, one at a time, until the mixture is smooth and well combined.
Divide the filling evenly among the cupcake liners. The batter will fill the cups almost to the top. Bake for 18 to 20 minutes, or until the filling is set but still jiggles slightly. The tops may have tiny cracks but should not be browned. Remove from the oven and allow to cool to room temperature, about 1 hour. Refrigerate at least 2 hours before serving.
To serve, top each cheesecake with a dollop of crème fraiche or yogurt and add a few pieces of diced mango.
Crust:
1-1/4 cups almond flour
1/4 cup granulated sugar
Pinch of salt
3 tablespoons unsalted butter, melted
Cheesecake Filling:
2 (8-ounce) packages reduced fat cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup pureed mango
1 teaspoon vanilla extract
1 teaspoon lime juice
Pinch of salt
2 large eggs, room temperature
Garnish:
Crème Fraiche or plain Greek yogurt
Diced mango
Directions:
Preheat the oven to 350 degree F. Line a muffin pan with 12 muffin liners.
To make the crust:
In a medium bowl, stir together the almond flour, sugar and salt. Add the butter and stir until thoroughly combined. Divide the mixture evenly among the liners (about 4 teaspoons per liner) and lightly press down with your fingers or the bottom of a small measuring cup. Bake for 10 minutes. Remove from the oven and allow to cool about 5 to 10 minutes before adding the filling.
To make the filling:
Using an electric mixer, beat the cream cheese, sugar and mango puree until light and creamy. Add the vanilla, lime juice, and salt; beat until combined. Beat in the eggs, one at a time, until the mixture is smooth and well combined.
Divide the filling evenly among the cupcake liners. The batter will fill the cups almost to the top. Bake for 18 to 20 minutes, or until the filling is set but still jiggles slightly. The tops may have tiny cracks but should not be browned. Remove from the oven and allow to cool to room temperature, about 1 hour. Refrigerate at least 2 hours before serving.
To serve, top each cheesecake with a dollop of crème fraiche or yogurt and add a few pieces of diced mango.
These mini cheesecakes are light and creamy and gluten-free. They are perfect for parties and buffets and are easy to make. If you prefer not to add fruit, it can be left out along with the lime juice and you will have a gluten-free vanilla cheesecake. If you're not concerned with them being gluten-free, you can substiture graham cracker crumbs for the almond flour.
To make the mango puree, place peeled chunks of mango in a food processor. Pulse the fruit to create a smooth and creamy puree. You can use other fruit in place of the mango, in which case you would puree it the same way. If you use any type of berry, you will need to press the mixture through a sieve after pureeing to remove any seeds.
To make the mango puree, place peeled chunks of mango in a food processor. Pulse the fruit to create a smooth and creamy puree. You can use other fruit in place of the mango, in which case you would puree it the same way. If you use any type of berry, you will need to press the mixture through a sieve after pureeing to remove any seeds.
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DESSERTS > CHEESECAKE RECIPES > MINI MANGO CHEESECAKES
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