This delightful treat was one I recently made for a wedding and was the favorite flavor of the bride and groom. Mango is perfect for summertime and these cuties are simple enough to make. Mini cheesecakes bake in much less time than large versions, don’t need to be cut, and are easy to eat without utensils.

A few notes on this recipe: Canned mango pulp can be found at an Indian or perhaps Asian grocer. If you don’t have one nearby, you can substitute a small bag of thawed mango chunks that have been pureed in a blender, with a few teaspoons of sugar added to taste. You can make the crust out of graham cracker crumbs if you prefer, but using ginger snaps adds a spicy flavor and crunch that pairs perfectly with the sweet creamy mango.

Mango Mini Cheesecakes

makes about 15 mini cheesecakes

For the crust:

Line a muffin pan with liners. I prefer foil ones and they come in multiple colors online. Preheat the oven to 350 degrees. Stir together in a small bowl:

1 cup ginger snap crumbs (I use a food processor)

1 1/2 tablespoons of sugar

3 tablespoons melted butter

Place a tablespoon of the crumb mixture in each liner and tamp down to flatten. I use a small plastic drinking cup that’s just the right size. Bake for 8 minutes or until firm, then set out to cool.

For the filling:

Have all ingredients at room temperature for best results. Set oven to 275 degrees. In a mixer bowl using a whisk attachment, beat together until smooth:

8 oz of cream cheese

1/2 cup sugar

2 teaspoons corn starch

Add one at a time, beating well after each addition:

2 large eggs

Scrape down the sides and add:

1 1/2 tablespoons fresh squeezed lemon (or lime) juice

1 teaspoon vanilla

1/4 teaspoon salt

2/3 cup canned mango pulp (I prefer the one with added sugar for this recipe)

1 cup sour cream

I use a blue-handled ice cream scoop and fill each tin as full as possible. Bake for 25 to 30 minutes or until the cheesecakes are set, but just slightly jiggly. Cool to room temperature then put in the fridge overnight, or at least 4 hours. I like to garnish with a bit of freshly sweetened whipped cream, lime zest, and minced dried mango. Keep cheesecakes refrigerated until ready to serve.

Peach Mini Cheesecakes

Use the same recipe above, except take one 14 oz can of canned peaches, drain all the liquid, and puree the peaches in a blender. Use 2/3 cup in place of the mango pulp. I garnished mine with whipped cream, ginger snap crumbs, and a little sliced fresh peach.