MANGO MINI CHEESECAKES
No-Baking required! Fantastic for summer parties or if the oven's on the fritz! From Ontario's LCBO Food & Drink Mag. (*note: cook time = chill time)
Provided by SoupCookie
Categories Cheesecake
Time 2h20m
Yield 6 cheesecakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. Add melted butter and process briefly.
- Line 6 mini muffin tins with foil and grease. Divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
- Using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. Spoon into chilled shells and chill again one hour or overnight.
- When chilled, place mango pieces on top of cheesecakes. Melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
- You can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!
Nutrition Facts : Calories 308.7, Fat 21.8, SaturatedFat 11.2, Cholesterol 47.2, Sodium 124, Carbohydrate 28, Fiber 1.9, Sugar 21.9, Protein 4.2
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