No Bake Mango Cheesecake In A Jar – individual mango cheesecake mousse cups with classic graham cracker crust, creamy mango mousse and mango jelly on top. 

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No Bake Mango Cheesecake In A Jar

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Step 1

Combine graham cracker crumbs with melted butter and sugar. Divide between 6 (6-8 oz) jars.

Step 2

Refrigerate for 30 minutes.

Step 3

In a small bowl, combine the gelatin and cold water. Whisk with a fork and sed aside to bloom.

Step 4

Once bloomed, heat in the microwave for a few seconds to liquify or melt over a double boiler.

Step 5

Combine the cream cheese and sugar in a bowl. Beat on medium speed with an electric mixer for 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the mango puree and vanilla. Beat to combine.

Step 6

Slowly add in the heavy whipping cream, beating on medium speed, until incorporated.

Step 7

Beating on low speed, add the liquified gelatin.

Step 8

Divide the mixture between the 6 jars. Refrigerate for 2 hours.

Step 9

Combine the water and gelatin. Set aside for 10 minutes. Then heat over a double boiler or in the microwave to liquify.

Step 10

In a bowl combine the mango puree, sugar and gelatin. Stir to incorporate.

Step 10

Divide the mixture between the 6 jars. Refrigerate for at least 1 hour.

Step 11

Serve with more mango chunks on top.

Step 12

Store in the fridge for up to 3 days.

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