Mango Strawberry Cheesecake Cups by @millsandbuns

20 min

3 servings

🌾

120 g

Digestive biscuits

🧈

30 g

Butter

🧀

100 g

Cream cheese

🍫

40 g

White chocolate

🥛

20 ml

Fresh cream

🥛

80 g

Whipped cream

🥭

30 g

Mango purée

🍓

30 g

Strawberry purée

🍓

3

Strawberry

  1. Combine
    • digestive biscuits
    • butter

    Combine 120 g crushed digestive biscuits with 30 g melted butter in a mixing bowl until all crumbs are evenly coated.

  2. Divide
    • digestive biscuits
    • butter

    Divide the biscuit mixture between 3 ramekins and press it firmly into an even base in each ramekin.

  3. Whisk
    • cream cheese
    • white chocolate
    • fresh cream

    Whisk 100 g cream cheese, 40 g white chocolate, and 20 g fresh cream in a mixing bowl until smooth and creamy.

  4. Fold
    • whipped cream
    • cream cheese
    • white chocolate

    Fold 80 g whipped cream into the cream cheese mixture gently until no streaks remain.

  5. Divide

    Divide the cheesecake filling evenly between two mixing bowls.

  6. Fold
    • mango purée

    Fold 30 g mango purée into one portion of filling until evenly yellow and smooth.

  7. Fold
    • strawberry purée

    Fold 30 g strawberry purée into the second portion of filling until evenly pink and smooth.

  8. Spoon
    • strawberry purée
    • Digestive biscuits

    Spoon the strawberry cheesecake filling evenly over the biscuit bases in the 3 ramekins.

  9. Spoon
    • mango purée
    • Strawberry purée

    Spoon the mango cheesecake filling over the strawberry layer and smooth the tops gently.

  10. Refrigerate

    Refrigerate the cheesecake cups for 3 to 4 hours, until the filling is firm and set.

  11. Top
    • mango purée for topping
    • fresh strawberry

    Top each chilled cheesecake cup with mango purée for topping and 1 fresh strawberry before serving.

Mango Strawberry Cheesecake Cups by @millsandbuns

20 min

3 servings

🌾

120 g

Digestive biscuits

🧈

30 g

Butter

🧀

100 g

Cream cheese

🍫

40 g

White chocolate

🥛

20 ml

Fresh cream

🥛

80 g

Whipped cream

🥭

30 g

Mango purée

🍓

30 g

Strawberry purée

🍓

3

Strawberry

Preparation Steps

  1. Step 1/11

    Combine 120 g crushed digestive biscuits with 30 g melted butter in a mixing bowl until all crumbs are evenly coated.

    🌾digestive biscuits
    🧈butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/11

    Divide the biscuit mixture between 3 ramekins and press it firmly into an even base in each ramekin.

    🌾digestive biscuits
    🧈butter
    🍳ramekin
    🥄spoon

  3. Step 3/11

    Whisk 100 g cream cheese, 40 g white chocolate, and 20 g fresh cream in a mixing bowl until smooth and creamy.

    🧀cream cheese
    🍫white chocolate
    🥛fresh cream
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Fold 80 g whipped cream into the cream cheese mixture gently until no streaks remain.

    🥛whipped cream
    🧀cream cheese
    🍫white chocolate
    🥛fresh cream
    🥄rubber spatula
    🥣mixing bowl

  5. Step 5/11

    Divide the cheesecake filling evenly between two mixing bowls.

    🥣mixing bowl
    🥄spoon

  6. Step 6/11

    Fold 30 g mango purée into one portion of filling until evenly yellow and smooth.

    🥭mango purée
    🥄rubber spatula
    🥣mixing bowl

  7. Step 7/11

    Fold 30 g strawberry purée into the second portion of filling until evenly pink and smooth.

    🍓strawberry purée
    🥄rubber spatula
    🥣mixing bowl

  8. Step 8/11

    Spoon the strawberry cheesecake filling evenly over the biscuit bases in the 3 ramekins.

    🍓strawberry purée
    🍳ramekin
    🥄spoon

  9. Step 9/11

    Spoon the mango cheesecake filling over the strawberry layer and smooth the tops gently.

    🥭mango purée
    🍳ramekin
    🥄spoon

  10. Step 10/11

    Refrigerate the cheesecake cups for 3 to 4 hours, until the filling is firm and set.

    🍳ramekin

  11. Step 11/11

    Top each chilled cheesecake cup with mango purée for topping and 1 fresh strawberry before serving.

    mango purée for topping
    🍓fresh strawberry
    🍳ramekin
    🥄spoon

Composition

Ingredients

Types

Biscuits, Dairy, Confectionery, Fruit

Ingredients

Digestive biscuits, Butter, Cream cheese, White chocolate, Fresh cream, Whipped cream, Mango purée, Strawberry purée, Strawberry

Notes

Digestive biscuits (crushed), Butter (melted), Strawberry (for topping, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

410 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 38g, Sugars: 27g, Fat: 27g, Saturated fat: 16g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 145mg, Potassium: 210mg, Sodium: 230mg, Iron: 1mg

Vitamins

Vitamin A: 190µg, Vitamin C: 18mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

ramekin, mixing bowl, whisk, rubber spatula, measuring scale, spoon

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Weekend, Summer, Dinner party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Velvety, Smooth, Crumbly, Light

Flavors

Sweet, Fruity, Tropical, Tangy, Buttery, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains dairy), fridge : 3 days (Store covered in airtight containers,Keep at or below 4°C / 40°F,Add fresh strawberry garnish just before serving when possible), freezer : 30 days (Freeze without fresh strawberry garnish,Cover tightly,Thaw overnight in the refrigerator)