Mini mango lassi cheesecakes

These mini mango lassi cheesecakes will capture the last rays of summer sunshine for you ;). They are a mini version of the popular no-bake mango cheesecake, with a few changes, including the addition of coconut cream. Serve the mini mango lassi cheesecakes with fresh fruit and desiccated coconut. In mini dessert form, they are even more delicious!

Ingredients for the biscuit base:

• 130 g digestive biscuits (or other wholegrain or oat biscuits)
• 50 g butter, melted

Place the biscuits and melted butter in a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin or a meat tenderiser, then mix with the melted butter.

Line a standard 12-hole muffin tin with paper cases. Divide the biscuit mixture between the cases and press it firmly and evenly into the bases using the back of a spoon.

Ingredients for the cheesecake filling:

• 250 g full-fat or semi-fat curd cheese. finely ground three times
• 300 g mango pulp (from a tin)
• 1 tablespoon freshly squeezed lemon juice
• 80 g icing sugar
• 14 g powdered gelatine (4½ teaspoons) + 75 ml cold water
• 200 ml coconut cream, chilled

All the ingredients, apart from the coconut cream, should be at room temperature.

Place the curd cheese, mango pulp, lemon juice and icing sugar in a mixing bowl. Beat with the whisk attachment until smooth and free of lumps.

Pour the powdered gelatine into the cold water, stir and leave to bloom for 10 minutes. Place over a low heat and warm, stirring, until the gelatine has completely dissolved. Alternatively, heat it briefly in the microwave. Do not allow it to boil, as this will affect its setting properties. Remove from the heat and leave to cool slightly. Add one tablespoon of the cheesecake mixture to the still-warm gelatine and mix thoroughly. Add another two tablespoons and mix again, checking carefully for any lumps. Add the tempered gelatine mixture to the remaining cheesecake mixture and immediately whisk until combined. Place the chilled coconut cream in a separate bowl and whip until stiff. Add it to the cheesecake mixture in two batches, gently folding it in after each addition.

Divide the cheesecake mixture between the biscuit bases in the paper cases and smooth the tops with a teaspoon. Refrigerate until completely set, preferably overnight. Decorate with fresh raspberries and sprinkle with desiccated coconut.

Mini mango lassi cheesecakes should be stored in the refrigerator.

Additionally, for decoration:

• raspberries
• desiccated coconut

Enjoy!