Spiced Mango Cheesecake Cups

Dec 3

These individual mango cheesecakes pair a tangy, lightly spiced filling with a crisp oat-graham crust and a generous topping of fresh DOLE® mango. Cinnamon, cardamom, ginger and cloves lend warmth without overpowering the fruit, while Greek yogurt and a squeeze of lime keep the filling bright and creamy.

Spiced Mango Cheesecake Cups

Servings: 12

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Print the Recipe

Chill Time: at least 3 hours, preferably overnight

Ingredients

For the Spiced Mango Cheesecake Filling:
- 1 cup diced fresh DOLE® Mango (about 1 small mango), for the purée
- 8 ounces low-fat cream cheese, at room temperature
- 1 cup plain low-fat Greek yogurt, at room temperature
- ⅓ cup honey or maple syrup
- 1 tablespoon cornstarch
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Pinch of kosher salt
For the Oat Graham Crust:
- ¾ cup whole-wheat graham cracker crumbs
- ¼ cup old-fashioned rolled oats
- 2 tablespoons honey or maple syrup
- 2 tablespoons neutral oil, such as avocado
- 1 tablespoon water
- Pinch of kosher salt
For the Mango Topping:
- 1½ cups finely diced fresh DOLE® Mango (about 1 large mango)
- 1 teaspoon fresh lime juice
- ½ teaspoon lime zest

Instructions

Make mango purée: Blend the diced DOLE® mango until completely smooth (you should have about ¾ cup). Transfer to a small saucepan and simmer over medium-low heat, stirring frequently, until thickened and reduced to ½ cup, 6 to 8 minutes. Transfer to a shallow bowl and refrigerate while you prepare the crusts. Reducing the purée concentrates the mango flavor and removes excess moisture, helping the cheesecakes set.
Make the crust mixture: Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin (skip this step if using a flexible silicone cupcake mold). For easier removal, cut 12 narrow strips of parchment paper and place one strip in each muffin cup, leaving the ends extending above the rim. These will act as handles for lifting the cheesecakes out after chilling. In the bowl of a food processor, combine the graham cracker crumbs, oats, honey or maple syrup, oil, water and salt. Pulse until the mixture is evenly moistened and holds together when pressed. Alternatively, stir the ingredients together in a medium-sized bowl.
Bake the crusts: Divide the mixture evenly among the muffin cups, using about 1 heaping tablespoon per cup. Press the mixture firmly into the bottom of each cup, creating an even layer about ¼ inch thick. Use the bottom of a small glass or measuring cup to compact the crust. Bake for 8 to 10 minutes, until lightly browned and set. Let the crusts cool while you make the filling, and reduce the oven temperature to 325°F.
Make cheesecake filling: Beat the cream cheese on medium speed until completely smooth, about 2 minutes. Add the Greek yogurt, cooled mango purée, honey or maple syrup, cornstarch, vanilla, cinnamon, cardamom, ginger, cloves and salt. Beat on medium-low until smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing on low speed just until each is combined. Overmixing after the eggs go in whips in air, which makes the cheesecakes puff up and crack.
Fill and bake: Divide the filling evenly among the 12 crusts, filling each almost to the top. Gently tap the pan on the counter to release air bubbles. Bake at 325°F for 18 to 22 minutes, until the edges are set and the centers jiggle slightly when you nudge the pan. Remove the cheesecakes and cool completely on a rack, then refrigerate for at least 3 hours, preferably overnight. The centers will finish setting as they chill.
Make mango topping: Just before serving, gently toss the diced mango with the lime zest and juice.
Assemble: Once thoroughly chilled, run a thin knife around the edge of each cheesecake if needed. Gently pull up on the parchment strips to lift each cheesecake out of the muffin tin, or use your fingers on the back of the silicone mold to push the cheesecake cups out. Spoon the mango topping over each cheesecake. Serve cold, or let them sit at room temperature for about 10 minutes for a slightly softer, creamier texture.