Mango cheesecake jars are one of those desserts I like to make when it’s warm and I don’t want anything heavy. They have a crunchy biscuit base, a smooth, creamy cheesecake layer and a fresh mango topping that ties everything together. Each spoonful feels light and fruity but still satisfying.
I like that they come together without baking and can be made ahead of time. They look nice on the table but don’t take much effort, which makes them perfect for family get-togethers, small celebrations or even just a simple treat at home when you’re craving something a little special.
Why You’ll Love This
- No-bake dessert that’s quick and easy to prepare
- Creamy cheesecake balanced with fresh mango flavor
- Individual jars make serving and portioning simple
- Perfect for summer gatherings, parties, or make-ahead treats
- Loved by both kids and adults
Mango Cheesecake Jars
Ingredients
For the Crust
- 84 g digestive biscuits or graham crackers crushed (6 pieces)
- 28 g melted butter 2 tablespoons
For the Cheesecake
- 200 g cream cheese softened (7 oz)
- 100 ml whipped cream or yogurt ⅓ cup
- 25 g sugar 2 tablespoons
- 2.5 ml vanilla extract
For the Topping
- 150 g mango purée ½ cup
- 50 g fresh mango cubes optional (about ¼ cup)
Instructions
- 50 g fresh mango cubes, optional (about ¼ cup)
- Mix crushed biscuits and butter, press into the base of 4 small jars.
- Whisk cream cheese, whipped cream (or yogurt), sugar, and vanilla until smooth.
- Spoon the mixture over the crust, then top with mango purée.
- Chill for at least 1 hour before serving.
Notes
- Use cream cheese spread if block cream cheese is not available.
- Greek yogurt works well instead of whipped cream for a lighter version.
- Replace digestive biscuits with Marie biscuits or any plain cookies.
- Make sure the cream cheese is fully softened to avoid lumps.
- Crush the biscuits finely so the base holds together well.
- Chill the jars for at least 2 hours for the best texture.
- These jars can be made up to 24 hours in advance.
- Store covered in the refrigerator for up to 2 days.
- Not suitable for freezing as the texture may change.
- Serve chilled straight from the fridge.
- Garnish with fresh mango, mint leaves, or crushed biscuits.
- Great for parties, picnics, and small gatherings.
- Add a pinch of cardamom to the cheesecake layer for an Indian touch.
- Swirl mango purée into the cheesecake instead of layering.
- Top with toasted coconut or chopped nuts for extra texture.
Nutrition
FAQs
Can I use fresh mango instead of mango purée?
Yes. Blend ripe mango flesh until smooth and use it as the topping. Strain it if the mango is fibrous.
Can I make these jars ahead of time?
Yes. You can prepare them up to 24 hours in advance and keep them covered in the fridge.
How long do Mango Cheesecake Jars last in the fridge?
They stay fresh for up to 2 days when stored in an airtight container in the refrigerator.
Can I freeze Mango Cheesecake Jars?
Freezing is not recommended. The texture of the cheesecake and mango layer can change once thawed.
What can I use instead of cream cheese?
You can use mascarpone or thick Greek yogurt, but the texture and taste will be slightly different.
Are these jars very sweet?
No. They are lightly sweetened, but you can adjust the sugar to taste depending on how sweet your mango is.
Mango Cheesecake Jars bring together creamy richness and fresh fruit flavor in a simple, balanced way. The crunchy biscuit base, smooth cheesecake layer, and bright mango topping give you contrast in every spoonful. It feels indulgent without being heavy, making it easy to enjoy even after a full meal.
If you loved this dessert, try it alongside my Lychee Martini or serve it after something like Garlic Butter Chicken for a relaxed, well-rounded menu.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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