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Mango Cheesecake Jars layered with biscuit base, creamy filling, and fresh mango topping.
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Mango Cheesecake Jars

Creamy Mango Cheesecake Jars made with a crunchy biscuit base, smooth cheesecake filling, and fresh mango topping. An easy no-bake dessert perfect for any occasion.
Prep Time20 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Indian
Keyword: Mango Cheesecake Jars
Servings: 2
Calories: 502kcal

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)
US Customary - Metric

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

Ingredient swaps
  • 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.
Technique tips
  • 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.
Make-ahead and storage
  • 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.
Serving ideas
  • Serve chilled straight from the fridge.
  • Garnish with fresh mango, mint leaves, or crushed biscuits.
  • Great for parties, picnics, and small gatherings.
Twist ideas
  • 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

Calories: 502kcal | Carbohydrates: 18g | Protein: 6g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 404mg | Potassium: 137mg | Sugar: 16g | Vitamin A: 1693IU | Calcium: 101mg | Iron: 0.1mg