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No-Bake Chipotle Mango Cheesecake Bites
Cheesecake bites make a great portable sweet treat for picnics, barbecues, and more. These are fruity and tangy with just a hint of spice, so there’s something in them for everyone!
Active Time: 30 Min.
Total Time: 1 Hr. 30 Min.
Servings: 24
Ingredients
For the crust:- 2 cups graham cracker crumbs
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- Pinch kosher salt
- 4 cups diced fresh or frozen mango, thawed
- 2 Tbsp Plochman’s Chipotle Honey Mustard, divided
- 4 tsp gelatin, divided
- 1 cup heavy whipping cream
- 1 lb cream cheese, softened
- ½ cup granulated sugar
- 2 Tbsp sour cream
- 1 Tbsp freshly squeezed lime juice
- ½ tsp vanilla extract
- Tajin, for garnish
- Lime zest, for garnish
Directions
- Line two 12-cup muffin pans with paper liners.
- In a medium bowl, stir together graham cracker crumbs, brown sugar, butter, and salt until well combined. Spoon 1 ½ Tbsp of the mixture into each muffin cup and pack down tightly with the back of a spoon. Transfer pan to the refrigerator.
- In a blender, combine mango, 1 Tbsp water, and 1 Tbsp Chipotle Honey Mustard. Blend until smooth. Set aside.
- Fill two small bowls each with ⅓ cup cold water. Sprinkle 2 tsp gelatin into each bowl to hydrate. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream until medium peaks form, about 2 minutes. Transfer to a medium bowl.
- In the stand mixer fitted with the paddle attachment, beat cream cheese, sugar, sour cream, lime juice, remaining 1 Tbsp mustard, and 1 cup of the blended mango on medium speed until smooth and no lumps remain, about 3 to 5 minutes.
- Heat one bowl of gelatin in the microwave for 30 seconds or until the water is warm and the gelatin dissolves. While the stand mixer is still going, pour the gelatin into the mixing bowl to combine. Stop the mixer and, using a rubber spatula, fold in the whipped cream to create the cheesecake filling.
- Spoon about 3 Tbsp of the cheesecake filling into each muffin cup and smooth the tops.
- Heat the remaining bowl of gelatin in the microwave for 30 seconds or until the water is warm and the gelatin dissolves. Pour the gelatin into the blender with the remaining mango puree and blend on low speed until combined. Spoon about 1 ½ Tbsp puree over the cheesecakes.
- Refrigerate for 1 hour and up to overnight. When ready to serve, sprinkle with Tajin and lime zest. Enjoy!
Recipe source: Ingredient
