Celebrating a Mini Milestone with my "No Bake Mini Mango Cheesecake" and some Awards

I am super excited and happy to post my 50th recipe on My Recipe Congeries. This was one of the mini milestones I had in my mind when I started this blog. The last 3 and a half months has been a truly amazing and joyful journey. Having nearly 7000 views in less than 4 months is something I never even dreamed of. Thanks to all my wonderful readers who brought me so far.


Doesn't every celebration call for something sweet? :-) Definitely a loud "Yes" from a sweet lover in me .
There is something appealing about miniature desserts and for sure this mini cuties will be a big hit in any gathering. They are exact mini me's of a mango cheesecake. They taste the same. Hope all of you enjoy it as much as I did. So here I am posting an easy no bake mango cheesecake as my 50th post.

The recipe is quiet simple. You can also prepare this in individual dessert cups. There are also many mini cheesecake pans available in the market. But I used muffin pans with liners and they worked just fine. But if you want stylish restaurant looks for these mini delights, you can go for mini cheesecake pan.


Ingredients:


For the Crust:


1. Graham Crackers - 6 (You can use any edible biscuit)
2. Butter - 2 tablespoons


For the cheesecake:


1. Cream cheese - 4oz
2. Mango pulp - 1 cup
3. Sugar - 3 teaspoons
4. No flavor gelatin - 1 teaspoon (I used Knox non flavored)


For the glaze:


1. Mango pulp - 1/2 cup
2. Lemon Juice - few drops
3. No flavor gelatin - 1/2 teaspoon (I used Knox non flavored)

Method:


1. Place the graham crackers in a food processor and pulse it so that you get a coarse mixture.
2. Melt the butter and mix it with the graham crackers mixture. Mix it well.
3. Line the muffin pan with liners. Take a spoonful of the graham cracker mixture and place it in each of the liners.
4. Use the back of a spoon to press it to form the crust. Cover it with a cling wrap and leave it in the refrigerator till we prepare the filling.
5.  Take 2 tablespoons of water, bring it to a boil and add the gelatin and stir till it dissolves completely. Let it cool.
6. In a food processor, place, the softened cream cheese, 1 cup of mango pulp and 3 teaspoons of sugar and process it till smooth.
7. Add the dissolved gelatin to this mixture and pulse it one more time so that gelatin mixes well with the cheesecake mixture.
8. Now, fill the muffin pans with this cheesecake mixture and let it set in the refrigerator for at least 4 hours.
9. After four hours, take each of the cheesecake out of the muffin pan and remove the liners. This step can be avoided if you decide to go with individual serving cups.
10. For the glazing, bring all the ingredients under "For the glaze" section to a boil and cool it down completely before spreading it over the mini cheesecakes.
11. Put it back in the refrigerator until the glazing sets completely on the cheesecake. It will take at least 2 hours for the glazing to set.
12. Decorate it with strawberries or any fruit of your choice.


I am also sending this entry to My Culinary Creations: Mango Recipes Event


Isn't it a sweet surprise to see awards pouring into my inbox when I am thinking what to post for my 50th entry? Yeah, it was more than a pleasant surprise to get these awards from my fellow bloggers. Thank you so much Rohini of Food served with Love and Calories and Kalyani of Kalyani's Kitchen.