MANGO CHEESECAKE JARS

Print Recipe
MANGO CHEESECAKE JARS
Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
Course Dessert
Servings
jars
Ingredients
FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional
Instructions
  1. Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  2. Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  3. In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  4. Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  5. Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  6. Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
Share this Recipe

This entry was posted in Mango.

Written by helena