Mango Cheesecake Shots

Mango Cheesecake Shots
 
 

Ahaa!!! Again a desert post from my end. By now, you all probably know how much I love my desserts. I am that type of girl who can eat desserts for breakfast, lunch, snacks and dinner :D
For me every meal should start with dessert and of course it has to end with a dessert only.
Uffff!! Enough of talking about my sweet tooth and coming back to this share of mine.
 
 

Are you looking for a perfect party pleaser dessert or an absolutely gorgeous yet easy to carry dessert to your pot meal parties? Your search has all the answers in this one share.
Look at those divine shots, aren't they screaming just to be devoured and relished.
 
 
Be it brunch, lunch or dinner time I can bet on one thing- you serve them anytime, anywhere and they will be the first one to get over.
Cheesecake and that too Mango cheesecake is like a heavenly bliss. This is ohhh so Creamy and mousse-like. This no-bake cheesecake is served in individual dishes, preferably shot glasses making it a fancy yet simple dessert.

HIGHLIGHTS OF THIS CHEESECAKE

Eggless
No bake
No Gelatin
Easy and quick to make
Individual portions
 
 



INGREDIENTS:

FOR THE BASE/CRUST
Biscuits Digestive/Marie- 35
Butter- 100 ml
Sugar- 2-3 tablespoon

FOR THE CHEESECAKE FILLING
Cream cheese- 250 grams (at room temperature)
Heavy Cream- 200 ml
Mango Puree- 3/4th cup
Cottage Cheese- 1/3rd cup
Condensed Milk- 100 grams
White Chocolate- 70 grams
Vanilla extract- 1/2 teaspoon

FOR TOPPING
Some fresh fruits like Mangoes and Pomegranate.
You can spoon some Compote, Coulis, Glaze or Jam as well for the topping.
 
 

DIRECTIONS:

Crush the biscuits and sugar together in a dry grinder or blender.
Melt butter either in a pan or in microwave.
while its hot add it in the crushed biscuits mix.
Mix well.
Divide this mix equally in all the glasses.
Spoon the mix gently at the bottom of the glass and press it gently.
Do not press it very hard. It will be eventually pressed down with the moisture and weight of the cheesecake layer.
Keep the glasses in fridge to set.

Meanwhile let's make our filling layer.
Using an electric mixer fit with the whisk attachment, whisk heavy cream until soft peaks form.
Avoid over beating.
Melt the chocolate in Microwave by heating in a heat proof bowl for 20-30 seconds. Mix it well so that there are no lumps.

In a large bowl, combine all the ingredients listed under cheesecake filling except heavy cream and chocolate.

Whisk well until combined completely. The mixture should be smooth and silky.

Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
In the same way fold in melted chocolate too. Just be sure chocolate should not be hot or else it will deflate the cream.
Evenly spoon (or pipe using a piping bag) the filling into each serving dish.

Top with fresh fruit or any other topping you like.
Cover and place in the fridge for at least two hours before serving. This way the layers will set properly.
Serve them cold.
Enjoy!!!
 

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