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Mini Mango Cheesecake Cubes

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Bite-sized mango cheesecake cubes with a buttery crust, creamy cheesecake layer, and sweet mango topping—fresh, fruity, and perfect for parties or summer treats.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 8–10 minutes
  • Total Time: 3 hours 20–40 minutes
  • Yield: 16 mini cheesecake cubes
  • Category: Dessert
  • Method: No-Bake / Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 cup fresh mango puree or finely chopped mango
  • 1 tablespoon sugar (for mango topping, optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
  2. Mix graham cracker crumbs with melted butter and press evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
  3. Beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
  4. Whip heavy cream until soft peaks form, then fold gently into the cream cheese mixture.
  5. Spread the cheesecake mixture evenly over the cooled crust.
  6. Prepare the mango topping by mixing fresh mango puree or finely chopped mango with a little sugar if desired, and spread evenly over the cheesecake layer.
  7. Refrigerate for at least 3–4 hours, or until fully set.
  8. Once chilled, cut into small cubes and serve.

Notes

  • Add a layer of passion fruit puree or raspberry coulis for extra tartness.
  • Sprinkle toasted coconut flakes or chopped nuts on top for added texture.
  • Substitute part of the cream cheese with Greek yogurt for a lighter dessert.
  • Mix cocoa powder into the crust or drizzle chocolate over the cubes for a chocolate twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep chilled until serving; freezing is not recommended.

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