No Bake Mango  Cheesecake In A Jar



6 servings



Crust: graham cracker crumbs melted butter sugar Filling: cream cheese sugar vanilla extract mango puree — 2 medium mangoes heavy cream gelatin powder cold water Mango Jelly: gelatin powder cold water mango puree — 2 medium mangoes sugar

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

2.  Refrigerate for 30 minutes.

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

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

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.

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

7. Beating on low speed, add the liquified gelatin.

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

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

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

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

12. Serve with more mango chunks on top.

13. Store in the fridge for up to 3 days.

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. 


Simple, Low-Carb and Keto recipes