Mini Mango Cheesecakes

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 Ingredients:

Crust:

    •  1 1/4 Cups Graham Cracker Crumbs
    • 3 Tbsp Sugar
    • 4 1/2 Tbsp Melted Butter

Cheesecake Filling:

    •  16 oz Cream Cheese ( Room Temp )
    • 2/3 Cup Sugar
    • 1/4 Cup Yogurt
    • 4 1/2 Tbsp Mango Puree
    • 1 Tsp Mango Extract
    • 2 Large Eggs ( Room Temp )

 
Directions:

    •  Preheat oven to 350°F and line muffin pan with 12 liners and set aside
    • In a bowl mix together the butter, crumbs, and sugar, until fully combined. 
    • Evenly Distribute this mix in the muffin pan and bake for 5 minutes.
    • In a large bowl beat the cream cheese and sugar until smooth.
    • Add Mango Puree, Mango Extract, and yogurt. 
    • Mix until fully combined and add eggs one at a time until just combined. 
    • Evenly distribute the filling in the muffin pan on top of the crust. 
    • Bake for 20 minutes or until the top of the cheesecake is set. 
    • Remove from oven and let it rest for 1 hour then let it rest in the fridge for 3 hours. 

Notes: 

  • I added Lemon Butter Cream and a mango piece to top this. 
  • use your favorite frosting and topping. 
  • You can also put some mango jam on top of the cheesecake and then add frosring or whip cream

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