Ingredients
Method
- 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.
Notes
-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.