Mini Cheesecakes mangue et coco
Indulge in the tropical delight of Mini Cheesecakes Mangue et Coco, where every bite transports you to sun-kissed beaches. This no-bake dessert combines luscious mango and creamy coconut for a refreshing treat perfect for any occasion, from family gatherings to summer barbecues. Easy to prepare and visually stunning, these mini cheesecakes will surely impress your guests while satisfying your sweet cravings.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: About 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Ingredients
Scale
- 150 g de biscuits secs type sablés ou spéculoos
- 60 g de beurre doux fondu
- 300 g de fromage frais (type Philadelphia)
- 200 ml de crème de coco bien froide
- 70 g de sucre glace
- 1 c. à café d’extrait de vanille
- 3 feuilles de gélatine (ou 2 c. à café de gélatine en poudre)
- 2 c. à soupe d’eau chaude
- 1 mangue bien mûre
- 1 c. à soupe de jus de citron
- 1 c. à soupe de sirop d’agave ou de miel
- 1 feuille de gélatine (ou 1 c. à café de gélatine en poudre)
- Dés de mangue fraîche
- Noix de coco râpée ou en copeaux
- Feuilles de menthe fraîche
Instructions
- Prepare the Base: Blend the biscuits into fine crumbs, mix with melted butter, and press into muffin molds. Chill for 20 minutes.
- Make the Cream: Beat cream cheese with icing sugar until smooth. Dissolve gelatin in warm water and mix with chilled coconut cream; combine all.
- Assemble: Pour the cream mixture over the chilled bases and refrigerate for at least 4 hours.
- Top with Mango: Prepare a mango topping by mixing mango cubes with lemon juice and pour over each cheesecake before serving.
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://recettetendre.com/mini-cheesecakes-mangue-et-coco/