Dolphin Cove Mango Cheesecake Cups
Creamy no-bake cheesecake cups get a bright mango swirl and a crisp graham-cracker base.
Food safety
Keep dairy desserts refrigerated at 40°F (4°C) or below; do not leave out more than 2 hours.
Allergens: milk, wheat
Equipment
- Four small glasses or jars
- mixing bowl
- hand mixer or sturdy whisk
Ingredients (for 4 servings)
- ¾ cup graham-cracker crumbs (75 g)
- 2 tablespoons melted butter
- 8 oz cream cheese, softened (225 g)
- ⅓ cup plain Greek yogurt (80 g)
- ¼ cup powdered sugar (30 g)
- ½ teaspoon vanilla extract
- ¾ cup mango puree, fresh or thawed frozen (180 g)
- Lime zest
- optional
Directions
Mix graham crumbs and melted butter. Divide among four cups and press gently into the bottom.
Beat cream cheese, yogurt, powdered sugar, and vanilla until smooth.
Spoon the cream-cheese mixture over the crumb bases.
Add mango puree by the spoonful and swirl gently with a skewer or knife.
Cover and refrigerate at least 3 hours, until set. Add lime zest just before serving if desired.
Skill taught
Making a smooth no-bake filling and a simple fruit swirl.
Affordable substitution
Use thawed frozen mango or canned mango puree.
Party option: Make the cups the night before and add a small mango cube on top before serving.
Relaxed option: Layer in one larger glass bowl and scoop into small dishes at the table.
Leftovers and storage
Cover and refrigerate for up to 2 days.