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Mini Mango Cheesecake

Updated: Mar 20

  • Fantastic beautiful, delicious and decorative Italian mini cheesecake. If you want to delight someone, I suggest you prepare something sweet like this. A very simple and beautiful gift for your guests or family. Everyone will be satisfied. Follow recipe.

Ingredients: 16 mini cheesecakes, simple, total time: 60 min.


  • 2 packs golden Oreo biscuits/ or 265 g any biscuit /Plasma ground biscuits

  • 100 g melted butter


  • 350 g diced mango/ fresh or frozen

  • 500 g cream cheese/ Mascarpone or Philadelphia

  • 75 g powdered sugar

  • 2 tsp vanilla extract

  • 300 ml heavy whipping cream


  • 70 g candy melts

  • 250 ml heavy whipping ream

  • 1 Tbsp powdered sugar

  • 1 tsp vanilla extract

  • extra diced Mango



  1. Grind Oreo biscuits or any other biscuit you have in the chopper.

  2. Put them in a deeper bowl, add the melted butter mix with a spatula and combine well.

  3. When finished, pour a full tablespoon of the mixture into the muffin rubber mold tins.

  4. And with the help of a smaller glass with the bottom, press the mixture to even it out, work gently.

  5. Place in the refrigerator to allow the crusts to harden while you make the cream.


  1. Put the mango in a super chop and blend.

  2. You should get a thick mixture of mango.

  3. In another bowl, add the cream cheese, powdered sugar, vanilla extract and whisk with a mixer well. You should get a compact foam mixture.

  4. After that, work it a little with a spatula, add the mango mixture and beat with a mixer for about 2 minutes.

  5. Add thick whipped cream and beat again with a mixer for about 5 minutes.

  6. When ready, pour the mixture into molds, 2 spoons at a time in each.

  7. Fill the cream inside the mold, then flatten all the cream with a cake knife, to remove the excess.

  8. Leave it in the fridge overnight.


  1. Take your molds out of the fridge and pull the mini cake out of the mold.

  2. Arrange in a decorative tray from which you will serve.

  3. Take a parchment paper strip and line a small glass for brandy. Smooth the bottom of the mold slightly with the cup.

  4. Pour the candy melts on the paper alternately on one side only and wait for it to dry.

  5. In the meantime, make a decorative whipped cream while it dries.

  6. Pour 250 ml of heavy whipped cream into a bowl, add 1 tablespoon of powdered sugar, vanilla extract and mix well on the frothy and solid snow.

  7. Combine the whipped cream in a cake syringe with a larger opening and larger cuts, and pour directly onto the mini cheesecake.

  8. Peel the candy melts off the parchment paper and place over the whipped cream and add one cube of mango each.

  9. Serve cold cake.

Buon appetito!

NOTE: If you don't have candy melts and mango extra, don't worry, you can decorate with strawberry, raspberry fruit, blueberries fruit, it will definitely look nice.

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  • I would be happy if you would comment on my recipes and put like.

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