Non Bake Mango Cheesecake with Baked Tart Base

Non bake mango cheese cake is really one of the easiest dessert to do. No baking or cooking required. It is also very flexible. For me, I prefer a less pronounce cheeee taste so I add more fruit puree. The end result is a very fruity with tinge of cheese savoury. The texture is creamy, a cross between mousse and ice cream.

:: Non Bake Mango Cheesecake with Tart Base ::

Normally most nonbake cheescake recipe will use crushed digestive biscuits with butter for the base. This time round I use a tart base which requires baking. I personally prefer it as the butter taste is not so strong, but my family prefers the nonbake version. In any case, the ratio for the nonbake base that I used previously digestive biscuit : butter is  2 : 1, means for example, 100g digestive biscuits, use 50g butter. Just crush the biscuits, melt the butter and mix together.

For the baked tart base, please refer to my previous post here, the amount is for 8 tart shells.
I use about 15g of dough for each mini cheesecake and made 12 mini base and left with about 50g of dough. Bake for 12 min in my morris tabletop oven @ 140 degree on knob (160 degree on thermometer).

The recipe for this mango cheese cake is modified from Lirongs.

Ingredients for cheesecake fillings:

100g cream cheese (soften at room temp)
120g mango puree
1tsp lemon juice
1/2 tbsp gelatin powder
1 & 1/2 tbsp water
100ml non dairy whipping cream

Optional:
Small mango cubes

How to do:

1. Beat the non dairy whipping cream till firm peak and set aside in the fridge for later use.
2. Place 1 & 1/2 tbsp water in a bowl and sprinkle 1/2 tbsp gelatin powder on top, let it stand for about 10min.
3. Place the bowl in pot of simmering water and stir till fully dissolve and set aside.
4. Cream the cream cheese till smooth (I use a manual hand whisk)
5. Mix the mango puree, lemon juice and gelatin mixture till well-combined.
6. Add the mixture to the cream cheese and mixture till smooth.
7. Finally, combine the whipping cream with the mixture till well mix.
8. Pour into the moulds with the tart base at the bottom and chill in the fridge till the cheese fillings set.

It takes about 3 hours to set in my fridge, but I only remove from moulds the next day (12hrs later) as I want to give them more time to set and firm up.

I did not use any sugar here as my non dairy whipping cream is already slightly sweeten and the mango puree is already quite sweet. If you prefer it to be sweeter, you can add powder sugar to the cream cheese and cream together till it fully dissolves.

If adding the mango cubes, fill the moulds with cheesecake mixture till half full, add in the cubes then fill up the moulds fully. I didn't add in mango cubes but I cut the mango into strips and dress it up like a rose.

:: Pretty Mango Rose on Mini Mango Cheesecake ::

Tiny Cups of Happiness - Honey Joys!

Few years ago, I have tasted this lovely cornflakes snack when visiting my Malay friend during Hari Raya. It's funny that I never had this snack during Chinese New Year visiting to my family and friends. And yet, some friends had been telling me that this was actually quite a popular snack for the kids during Chinese New Year.

Oh well, since I don't get to eat them at relatives and friends' places during Chinese New Year, I might as well do it myself.  As I started looking around for recipes, it was to my surprise that this snack actually has such a lovely name: Honey Joys! 

Most of the recipes available are quite similar. And I had gone through quite a few of them before deciding on my own concoction. The ingredients for making these tiny cups of happiness are very simple: cornflakes, butter, honey & sunflower seeds.

Honey Joy Ingredients:

50g cornflakes 

15g unsalted butter

1 tbsp honey

30g sunflower seeds

This recipe makes about 32 tiny cup of happiness.

They are baked in my Morris tabletop oven.

How to do:

1. Place the butter and honey into a mixing bowl and melt them over water bath. Stir till well combined.

2. Lightly crush the cornflakes into smaller pieces

3. Toss the cornflakes and sunflower seeds in the honey butter mixture.

4. Scoop the tossed up ingredients into the mini baking cups.

5. Bake in preheat oven at 140 degree with fan on for 10 minutes.

6. Let them cool and store in airtight container.

:: Honey Joys ~ Happiness Overload ::

At the request of my hubby who is a chocolate addict, I did a chocolate version just for him. Not sure what is the name for the chocolate version but I shall call it 'Chocolate Joy'!

Chocolate Joy Ingredients:

50g cornflakes

15g unsalted butter

60g semi-sweet chocolate

Some colour sprinkles 

This recipe makes about 25 tiny cup of chocolate happiness.

No baking is required.

:: Chocolate version of Honey Joys ::

How to do:

1. Break the chocolate into small pieces and melt them with butter in a mixing bowl over water bath. Stir till well combined.

2. Lightly crush the cornflakes into smaller pieces

3. Toss the cornflakes in the chocolate butter mixture.

4. Scoop the tossed up ingredients into the mini baking cups.
5. Sprinkle some color sprinkles on it (this is to jazz up the appearance, can omit if desired)

5. Place in the fridge for about 15 - 20 minutes or till they are set.

6. Store in airtight container.

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I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House