How many servings does this make?

Makes 6 servings using the pan or equipment listed.

Mango Cheesecake Dessert Cups

By: Susan Updated on Sat, 10 Oct 2026 20:30:39 GMT Desserts

Tags: #mango-cheesecake-dessert-cups #mhr-200-20261010

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Fresh mango adds a sunny layer to these soft no-bake cheesecake cups. A biscuit base, plain cream cheese layer and mango cream make a dessert that is served straight from its glass.

Ingredients

120 g digestive biscuit crumbs
40 g melted butter
250 g cream cheese, softened
50 g powdered sugar
200 ml cold heavy cream
300 g ripe mango flesh
1 tbsp lime juice
1 tsp vanilla extract

Method

Mix biscuit crumbs and melted butter. Divide between six dessert glasses and press lightly with a spoon.
Blend 150 g mango with lime juice until smooth. Dice the remaining 150 g mango into small cubes.
Beat cream cheese, powdered sugar and vanilla until smooth. In a separate chilled bowl, whip heavy cream to soft peaks.
Fold whipped cream gently into the cream cheese mixture. Divide the filling evenly into two bowls and fold mango puree into one bowl.
Layer plain cheesecake filling over the crumbs, then add the mango cheesecake filling. Divide diced mango over the tops.
Cover and chill for at least two hours. Serve directly from the glasses; this is a soft no-bake dessert and is not designed to be unmolded.
Keep covered in the refrigerator for up to two days. Return leftovers promptly to the refrigerator and keep chilled until serving.

Use ripe mango

Sweet, ripe fruit gives the best flavor without adding more sugar. Remove all peel and the fibrous part close to the pit.

Fold gently

Whipped cream lightens the filling. Use slow folds so it keeps some of its air.

Serve in glasses

Without gelatin, these cups stay creamy and spoonable. Do not expect the filling to hold a freestanding cake shape.

FAQs

How many servings does this make?: Makes 6 servings using the pan or equipment listed.
What should I check before serving?: Cover and chill for at least two hours. Serve directly from the glasses; this is a soft no-bake dessert and is not designed to be unmolded.
How should I store leftovers?: Keep covered in the refrigerator for up to two days. Return leftovers promptly to the refrigerator and keep chilled until serving.

Mango Cheesecake Dessert Cups

Prep time:: 25 min
Cook time:: ~
Total time:: 25 min
Servings:: 6

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Fresh mango adds a sunny layer to these soft no-bake cheesecake cups.

Ingredients

Ingredients
120 g digestive biscuit crumbs
40 g melted butter
250 g cream cheese, softened
50 g powdered sugar
200 ml cold heavy cream
300 g ripe mango flesh
1 tbsp lime juice
1 tsp vanilla extract

Instructions

1. Step 1: Mix biscuit crumbs and melted butter. Divide between six dessert glasses and press lightly with a spoon.

2. Step 2: Blend 150 g mango with lime juice until smooth. Dice the remaining 150 g mango into small cubes.

3. Step 3: Beat cream cheese, powdered sugar and vanilla until smooth. In a separate chilled bowl, whip heavy cream to soft peaks.

4. Step 4: Fold whipped cream gently into the cream cheese mixture. Divide the filling evenly into two bowls and fold mango puree into one bowl.

5. Step 5: Layer plain cheesecake filling over the crumbs, then add the mango cheesecake filling. Divide diced mango over the tops.

6. Step 6: Cover and chill for at least two hours. Serve directly from the glasses; this is a soft no-bake dessert and is not designed to be unmolded.

7. Step 7: Keep covered in the refrigerator for up to two days. Return leftovers promptly to the refrigerator and keep chilled until serving.

Good to know

Allow at least 120 minutes chilling time; no baking required.

Equipment

Six dessert glasses, blender, mixing bowls and mixer.

Allergens

Always check labels if you have allergies.

Contains wheat and milk; check biscuit labels for additional allergens.