How to make
The biscuits are ground and the melted coconut oil is added to them. Mix until moist crumbs form. The coconut oil can be replaced with the same amount of butter.
The mixture is distributed into muffin tins, in which a paper capsule has been previously inserted. It is pressed to form a base. The easiest way to do this is with the bottom of a small cup.
Cut the mango into small cubes and cover with lime juice.
Put it on the stove and boil it for a few minutes, together with the sugar. Then a few pieces of mango are set aside and the rest is ground in a blender.
The cream cheese and eggs are added to the mango puree and blended again briefly.
Then add the finely grated lime peel and spread the mixture into the molds.
The mold with the mini cheesecakes is placed in an oven heated to 320°F (160°C) in a water bath and baked for about 30 minutes. It is left in the turned off oven for another 10 minutes. It is then cooled to room temperature.
With a mixer, beat the well-chilled liquid cream, powdered sugar and mascarpone until peaks form.
The cheesecakes are decorated with this cream.
Finally, a piece of mango and a few blueberries are added to each of the cheesecakes and put in the refrigerator to cool for 4-5 hours.
Mini cheesecake with mango and lime - a tasty, impressive and fresh proposal for any occasion.
If you like the recipe, try our other suggestions for blueberry cheesecake, irresistible mascarpone cheesecake or one of these delicious desserts in a cup.
