MAISON DE KENNEDY

Mini Tropical Fruit Cheesecake Bites

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~2.5 hrs (25 min prep + 5 min cook + 2 hrs chill) · Makes ~12

Ingredients

• Crust
• 150 g Digestive Biscuits — finely crushed
• 60 g Unsalted Butter — melted
• Cheesecake Filling
• 250 g Cream Cheese — softened
• 50 g Powdered Sugar
• 160 ml Cold Whipping Cream
• 1 tsp Vanilla Extract
• Mango Topping
• 200 g Mango Purée
• 60 g Sugar
• 1 tbsp Lemon Juice
• 1 tsp Gelatin Powder
• 2 tbsp Water — for blooming gelatin
• To Finish
• Fresh Kiwi — sliced
• Fresh Strawberries — halved
• Fresh Mango — cubed
• Fresh Blackberries

Method

1. Make the crust: Combine crushed digestive biscuits with melted butter and stir until evenly coated. Press firmly into mini cheesecake moulds or muffin liners. Chill for 15 minutes until firm.
2. Whip the cream: In a chilled bowl, whip the cold whipping cream until soft peaks form. Set aside.
3. Make the filling: Beat softened cream cheese with powdered sugar until smooth. Add vanilla extract and mix well. Gently fold in the whipped cream until light and fluffy.
4. Fill & chill: Spoon the filling over the chilled crusts and smooth the tops. Refrigerate for about 1 hour until firm.
5. Make the mango topping: Warm mango purée, sugar, and lemon juice in a small saucepan over low heat, stirring gently. In a separate bowl, sprinkle gelatin over the water and let bloom for 2 minutes. Add the softened gelatin to the warm mango mixture and stir until fully dissolved. Let cool slightly.
6. Top & set: Pour a thin layer of the mango topping over each chilled cheesecake. Refrigerate for another hour until the mango layer is fully set.
7. Garnish & serve: Top with fresh kiwi slices, strawberry halves, mango cubes, and blackberries.

Notes

• Untested: Give it a go and update the rating.
• No-bake: All setting is done in the fridge — just a quick warm on the stove for the mango layer.
• Go wild with fruit: Use whatever tropical fruit looks best — passionfruit, dragonfruit, or papaya would all work.

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