These no bake mango lychee cheesecake shots are delectable!
My mango tres leches and mango pudding trifle are proof that I’m a basic Lahori who can’t get enough mango in her life! If it’s possible, I’m going to add mango to it, and that’s why I decided to create these No Bake Mango Lychee Cheesecake Shots. Add some raunak to your dessert table this Eid and wow your family and friends. The first bite induces surprised oohs and aahs at how delicious the combination of flavors is. While I love making these into individual shots, you can easily make one large cheesecake. If you really want to wow your guests, I highly suggest you make these. They look and taste amazing yet they take 30 minutes or less to pull together.
Simple recipes and high quality ingredients make the best desserts
You don’t need much for these cheesecake shots. Just 30 minutes of your time and good quality cream cheese, heavy cream and store bought lychee jelly. The key ingredient that can make or break your cheesecake shots is the mango puree. I always buy unsweetened mango puree so I can control the amount of sugar I add. Unsweetened mango puree also has a tart flavor that adds great balance to desserts. If you buy sweetened mango puree, don’t add any extra sugar to the recipe. The lychee jelly is my favorite addition. It not only adds great flavor but texture as well, giving this layered dessert exactly what it needs.
Please read through the recipe notes below for more tips and flavor variations that you might enjoy!
No Bake Mango Lychee Cheesecake Shots
These cheesecake shots are full of mango and lychee flavor and will the perfect treat to make for Eid!
- 9-10 mini dessert cups (2.5-3 oz capacity)
Mango Cheesecake Filling
- 8 oz cream cheese (at room temperature )
- 1/2 cup icing sugar
- 3/4 cup mango pulp (unsweetened)
- 2/3 cup heavy cream
Crust
- 1 cup cookie crumbs
- 2 tbsp butter (melted)
Lychee Jelly
- 1 pack Lychee Jelly
- 1.5 cups water
Garnish
- fresh berries
- whipped cream
Add the cream cheese and icing sugar to the bowl of your stand mixer. You can also use a hand mixer. Whisk until the cream cheese is smooth and there are no lumps. Then add the mango puree and heavy cream. Whip until soft peaks form. You don't want to over mix the mixture because it will create too many air bubbles. Taste the filling. It should taste a little tart and mildly sweet.
For ease you can transfer the mixture to a piping bag so you can easily pipe the mixture into the mini dessert cups. If you don't have a piping bag you can use a large ziplock bag or simply add the filling with a spoon. Carefully add if you're using a spoon and tap lightly on the counter to remove air bubbles and to even out the mixture.
In a measuring cup add the packaged jelly and the hot water. Mix until the jelly is fully dissolved. Let it cool down slightly.
In a bowl mix the cookie crumbs and melted butter well. The mixture should look like wet sand.
Put a tablespoon full of the crumb mixture into each dessert cup. Press down lightly to make an even layer. Then pip in the mango cheesecake filling, leaving 1/4 inch on top. (That's where the jelly will go) Make sure you pipe the mixture as evenly as possible.
Place the dessert cups in a tray that can be put in the fridge. Once the jelly mixture has cooled slightly but is still not set, carefully pour the jelly mix into the dessert cups until it reaches the rim. ( You will have some jelly mixture left over) Carefully transfer the tray to the fridge and let these cheesecakes chill for at least 3 hours, but overnight I best. Th jelly should be set before serving.
To garnish these dessert cups you can use fresh mango, lychee or berries. I prefer berries because they add great color and flavor to the cheesecake shots.
For one large cheesecake
Take a medium sized dish or an 8 inch cheesecake pan. Press the cookie mixture on the bottom and even it out. Then pour the mango cheesecake filling into the pan, spreading it out in an even layer. Then pour over the lychee jelly mixture, just until it is 1/2 an inch thick. You may not need all the jelly mixture. Set in the fridge for at least 5 hours or over night. Serve with fresh berries.
-If you want extremely even layers between the mango and lychee, place the dessert cups in the fridge for 30 minutes before adding the lychee jelly mix. This will ensure that the two layers don’t mix. But if you choose to do this, make the lychee jelly mix just 5 minutes before you want to add it so it doesn’t set while the dessert cups are in the fridge.
-You can use another flavor of jelly if you don’t like lychee. Raspberry and strawberry are a good option.
-I use graham crackers for the crust. Digestive biscuits, Marie biscuits or any other plain cooke can work.
-If you want to use fresh mangoes, peel and deseed them, then blend to make a puree. You will have to add 1 cup of fresh puree because it isn’t as concentrated ad canned puree.
Are you making these delicious no bake mango lychee cheesecake shots?
I love hearing your feedback! If you try this recipe I would love to know how it turned out in the comments below!
Sconce & Scone 