No-Bake Upside-Down Mango Cheesecake

By Tasty · 20 min

Ingredients

Instructions

1. Cook the chopped mango and sugar in a nonstick saucepan over medium heat, stirring often, until soft, 6–7 minutes.
2. Mash the mixture gently, stir in the lime juice, and cook, stirring often, until thick and jammy, 4–5 minutes.
3. Move the jam to a bowl and chill in the fridge for 30 minutes.
4. Pulse the graham crackers in a food processor until fine, 5–6 pulses. Add the melted butter and pulse until it resembles wet sand, 3–4 pulses.
5. Put 4 nonstick 4-inch springform pans on a baking sheet. Put ½ cup crumb mixture in each and press firmly into the base and sides with a flat-bottomed cup. Chill while making the filling.
6. Beat the cream cheese in a large bowl on medium speed until smooth, 1–2 minutes. Add the powdered sugar and vanilla and beat 1–2 minutes more.
7. In a separate bowl, beat the heavy cream on high speed until soft peaks form, 2–3 minutes. Fold it into the cream cheese mixture until light and fluffy.
8. Spoon or pipe filling into each pan to halfway (about ¼ cup). Add 1½ tablespoons chilled jam to the centre of each, then top with about ¼ cup more filling. Smooth the tops, cover, and refrigerate at least 4 hours or up to overnight.
9. To unmold, set each pan in warm water for 2 minutes, release the rings, and invert the cheesecakes onto plates.
10. Peel a ripe mango, slice off the cheeks, and cut into thin, even strips. Fan the strips out in a line, then roll from one end into a rose. Place a rose on each cheesecake, then drizzle with the melted white chocolate.

Summarized from Tasty's video. Watch it for the details.

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CreamLimeCream cheeseChocolate chipMangoGraham cracker