No-Bake Mango Cheesecake Bites

Linda Appiah

These mango cheesecake bites are a freezer-friendly dream, perfect for your Freezer Tray, and a great way to use seasonal fruit

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Prep Time 20

Freezing Time 5

Total Time 5 20

Course Dessert

Cuisine American

Servings people

Calories 104 kcal

Equipment

Ice tray mold
blender
Stand mixer or Hand mixer

Ingredients

For the Crust:
14 pieces Gingersnap cookies- finely crushed
2 tablespoons Unsalted butter- melted
For the Mango Cheesecake Filling:
8 ounces Cream cheese softened
1 cup Mango- peeled pitted, and diced or frozen (3/4 cup puree)
2 tablespoons Sugar

Instructions

Instructions
Make the Filling
Wash , peel, and pit the diced mango. You can use 1 cup of frozen mango and it should be thawed before using
In a blender, combine the mango and sugar and puree until smooth. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the mango puree to the cream cheese mixture and beat until well combined.
Spoon the mixture into the ice tray mold, leaving a ¼-inch space at the top, and transfer it to the freezer.
Make the Crust
In a small bowl, combine the gingersnap crumbs and melted butter, stirring until the mixture resembles wet sand and is well combined. If the crumbs appear dry, add a few drops of melted butter to them; this helps the crust set well. Bring out the ice tray from the freezer and spoon the crust onto the cheesecake, pressing it firmly with the back of a spoon to ensure the surface is evenly covered.
Freezing
Transfer the tray into the freezer and chill for about 5 hours or overnight
Serve
Pop bites out of the tray and let sit at room temp for 5–10 minutes before serving.
Store extras in an airtight container in the freezer for up to 2 weeks.

Notes

I recommend this freezer ice tray mold for easy removal. When using frozen mango, allow the fruit to thaw and then strain the liquid before use.

Reference

This recipe was adapted from "The Ice Tray Treat Book" by Olivia McCool.

Nutrition

Serving: 1gCalories: 104kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 66mgPotassium: 53mgFiber: 0.2gSugar: 5gVitamin A: 461IUVitamin C: 5mgCalcium: 21mgIron: 0.1mg

Keyword mini cheesecake, no-bake cheesecake

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