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. These are perfect for a party or take to work dessert.
Prep Time10 minutes mins
Total Time2 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: mango cheesecake
Servings: 6
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
For the mango cheesecake mousse:
In a small bowl, combine the gelatin and cold water. Whisk with a fork and sed aside to bloom.
Once bloomed, heat in the microwave for a few seconds to liquify or melt over a double boiler.
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.
Slowly add in the heavy whipping cream, beating on medium speed, until incorporated.
Beating on low speed, add the liquified gelatin.
Divide the mixture between the 6 jars. Refrigerate for 2 hours.
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.
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.
Serve with more mango chunks on top.
Store in the fridge for up to 3 days.
Calories: 421kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 292mg | Potassium: 238mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1953IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 1mg