Mini Mango Cheesecake

Instructions

1. 1

   Crush the biscuits until they are smooth. In a bowl, mix the crushed biscuits with the melted butter and set aside.

2. 2

   Place cupcake cases in a cupcake mold. Divide the crushed biscuits between 12 cups and press gently with the base of a glass cup.

3. 3

   Refrigerate for at least 1 hour.

4. 4

   Chop the mangoes and discard the pith. Then, blend the mangoes in a food processor or blender until smooth. Set aside.

5. 5

   In a medium bowl, mix the cream cheese with a hand mixer for 5 minutes. Add ⅓ cup of sugar to the bowl and mix for about 8 minutes or until fluffy.

6. 6

   Add the mango puree to the mixture and mix for 3 more minutes. Then, add the yoghurt and mix for another 1 minute.

7. 7

   In a medium bowl, combine the whipping cream with the powdered sugar and mix for 5 minutes or until fluffy.

8. 8

   Add the whipped cream to the cheese mixture and stir well to combine.

9. 9

   Top the cupcakes with the whipped cream mixture.

10. 10

    Refrigerate for 3-4 hours. Add the remaining mango puree and decorate with any fruit of your choice.