Mango Cheesecake Shots….Cheats Version!

Most vegetarians generally do not try the decadent cheesecake cause its either got eggs or has gelatine in it! Well, I have found a cheats version to create this gorgeous dessert.

Its super yumm…and the silken texture is just lovely.

If you have read my previous posts, you might remember I had served this cheesecake at my b’day party. So yes!…they make for a great party food as well that one can prepare in advance!

I opted for mangoes are they are the fruit of the season in june, but you can go for any flavour, just pick one that you can get a jelly/jello mix in!

There are no technical skills involved, just a little patience!

So do try this delicious dessert for the next dinner party that you host, or just make one for your family!

I am a huge cheesecake fan, and have tried various flavours,and recipes! I would love to hear about your favourite cheesecake flavour! And yes if you have a vegetarian cheesecake recipe, do share, I would love to give it a try!  

Mango Cheesecake

• Servings: 10 shot glasses/6 inch cheesecake
• Time: 10 minutes prep + chilling time (2-3 hours)
• Difficulty: Moderate
• Print

Ingredients

for the biscuit crust

• 100 gm digestive biscuits
• 100 gm butter (you might need more, depends on the biscuits you use)

for the cheesecake filling

• 200 gm whipping cream
• 100 gm mascarpone cream( you can use fresh homemade paneer if you want )
• 2 packs vegetarian mango jelly powder
• 1 1/2 cup water

for the topping

• 1 mango diced
• 100 gm whipping cream
• chocolate garnishings(optional)

How to make it

The crust

1. In a food processor blitz the biscuits till they are a fine powder.
2. Melt the butter, and add to the biscuits, blitz again. This mix should now form a ball when you clinch it in your palm.
3. If making shots, take a tbsp of the mix and press into the bottom of each shot glass. If you are making a regular round cheesecake, then press the whole mix into a 6-inch round springform tin.
4. Set aside in the chiller to chill.

The filling

1. In a large bowl whip the cream till soft peaks.
2. In a separate bowl lightly beat the mascarpone with a wooden spoon.
3. Now add the whipped cream to the mascarpone one spoon at a time and fold gently.
4. Prepare the mango jelly mix in just 1 1/2 cup of water.
5. Once its a little cool, gently fold into the cream mix by pouring continuously and stirring the mix as well ( I admit this is the most tricky part).
6. Now work quickly, pour over the chilled biscuit crust.
7. Set aside in the chiller/ fridge to set. this may take upto 2 hours.

PS: if the filling isn’t smooth you can give it a quick blitz with a hand blender!

The garnishing

1. Once the cheesecake has set, spoon over the diced mangoes and then pipe the whipped cream on top.
2. Finish with the chocolate garnishing. Serve chilled.