No Bake Mango  Cheesecake In A Jar

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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CRUST: ▢1 cup graham cracker crumbs ▢4 tbsp melted butter ▢1 tbsp sugar, brown or white sugar FILLING: ▢1 cup cream cheese ▢1/4 cup sugar ▢1 tsp vanilla extract ▢1 cup mango puree, 2 medium mangoes ▢1/2 cup heavy cream ▢1 tsp gelatin powder ▢1 tbsp cold water MANGO JELLY: ▢1 tsp gelatin powder ▢1 tbsp cold water ▢1 cup mango puree, 2 medium mangoes ▢1 tbsp sugar (or more if mangoes are not sweet enough

Step 1

CHEESECAKE CRUST: Combine graham cracker crumbs with melted butter and sugar. Divide between 6 (6-8 oz) jars. Refrigerate for 30 minutes.

Step 2

FOR THE MANGO CHEESECAKE MOUSSE: In a small bowl, combine the gelatin and cold water. Whisk with a fork and sed aside to bloom.

Step 3

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

Step 4

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 5

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

Step 6

Beating on low speed, add the liquified gelatin. Divide the mixture between the 6 jars. Refrigerate for 2 hours.

Step 7

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

Step 8

In a bowl combine the mango puree, sugar and gelatin. Stir to incorporate. Divide the mixture between the 6 jars. Refrigerate for at least 1 hour.

Step 9

Serve with more mango chunks on top. Store in the fridge for up to 3 days.


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