Mini Mango Cheesecake

Spring is finally here, and what better way to celebrate than with a delicious and refreshing mini mango cheesecake! This recipe is perfect for those who love a creamy and tangy dessert, and the homemade oatmeal crust adds a healthy twist to this classic dessert.

My husband and I love mangoes but he loves it when the mango is soft and mushy while I love it when it is still crunchy. I think soft and mushy mangoes are best only for desserts like mango cheesecake, not eaten fresh. However, since our baby started baby lead-weaning this year, we have been buying sweet and soft mangoes. In this recipe, we will be making mini mango cheesecakes using fresh soft mango and a homemade oatmeal crust. These mini cheesecakes are easy to make and bursting with tropical flavor. They're great for parties or gatherings, or simply as a sweet treat to enjoy at home.

I was pretty pleased with how this mango cheesecake turned out. I love the fact that this recipe uses primarily cream cheese and fresh mango puree for the filling! The cheesecake is absolutely silky smooth and utterly decadent. I think I’ve found my new favorite cheesecake with this one.

Oatmeal Cheesecake Crust

This homemade from scratch oatmeal crust is crunchy, crumbly and delicious. You can seriously use this oat crust in any no-bake pies or desserts you desire. You’ll need 4 ingredients here:

• ground oats
• honey or maple syrup or brown sugar
• coconut oil (or soften butter)
• cinnamon (optional)

Add all the ingredients to a blender or a food processor until you get a crumbly mixture that sticks together. Or simply mix it in a bowl with spatula.

Storing mini cheesecake

To start, let's gather the ingredients for the crust:

• 1 1/2 cups old-fashioned rolled oats
• 1/4 cup brown sugar
• 1/2 cup salted butter, soften or melted

For the filling, we'll need:

• 6oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup mango puree
• 2 eggs, room temperature
• 1 teaspoon vanilla extract or paste
• 1/2 tablespoon cornstarch 
• 2 tablespoons yogurt

Garnish:

• Mango puree
• Sliced mangoes

Directions:

Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
In a medium bowl, combine the ground oats, brown sugar, and salt. Mix well.
Add the melted butter to the oat mixture and stir until everything is well combined.
Spoon about 2 tablespoons of the oat mixture into each muffin cup, pressing down with your fingers to create a firm crust.
Bake the crusts for 10-12 minutes, or until lightly browned. Remove from the oven and let cool while you prepare the filling.
In a large bowl, beat the cream cheese and sugar together until smooth.
Add the yogurt, mango puree, eggs, and vanilla extract. Beat until everything is well combined and the mixture is smooth.
Pour the filling into the muffin cups on top of the oat crust, filling each cup about 3/4 full. Add one to two teaspoons mango puree on top and make patterns as you desire with a chopstick 
Bake the mini cheesecakes for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Cool them on the rack then put them inside the fridge until set. Garnish with sliced mangoes or more mango puree on top. Enjoy!