Mini Mango Cheesecake Domes are delightful, individual-sized desserts that combine a creamy mango-flavored cheesecake filling with a crunchy crust, all elegantly presented in dome shapes. Perfect for special occasions or a sweet treat!

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 cup mango puree (fresh or canned)
• 1 teaspoon vanilla extract
• 1 teaspoon gelatin powder
• 2 tablespoons water (for blooming gelatin)

For the Mango Glaze:

• 1/2 cup mango puree
• 1 tablespoon sugar (optional, to taste)
• 1 teaspoon gelatin powder
• 2 tablespoons water (for blooming gelatin)

Timing

Making Mini Mango Cheesecake Domes takes about 30 minutes for preparation and 4-6 hours for chilling and setting.

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press into Molds: Press the mixture firmly into the bottom of silicone dome molds or muffin tins to form a crust layer. Bake for 8-10 minutes until golden. Remove and let cool.

Step 2: Prepare the Cheesecake Filling

1. Bloom Gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
2. Heat Gelatin: Gently heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Let it cool slightly.
3. Mix Cream Cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
4. Add Mango and Vanilla: Stir in the mango puree, vanilla extract, and the dissolved gelatin until fully combined.
5. Whip Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mango cheesecake mixture until no streaks remain.

Step 3: Assemble the Cheesecake Domes

1. Fill Molds: Spoon or pipe the mango cheesecake filling into the cooled crusts in the molds, smoothing the tops.
2. Chill: Place the filled molds in the refrigerator and chill for at least 4-6 hours or until set.

Step 4: Prepare the Mango Glaze

1. Bloom Gelatin for Glaze: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes.
2. Heat Gelatin: Gently heat the bloomed gelatin until dissolved.
3. Mix Glaze: In a small saucepan, combine the mango puree and sugar (if using) over low heat. Stir until warm. Remove from heat and stir in the dissolved gelatin. Let it cool slightly.

Step 5: Unmold and Serve

1. Unmold Domes: Once the cheesecake domes are set, gently remove them from the molds.
2. Top with Glaze: Spoon the mango glaze over each dome.
3. Garnish: Optionally, garnish with fresh mango slices or mint leaves.
4. Serve: Enjoy these delightful Mini Mango Cheesecake Domes!

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Mango Cheesecake Domes (per dome, based on 12 servings):

Nutrient	Amount per Serving
Calories	220
Protein	3g
Fat	12g
Carbohydrates	26g
Fiber	1g
Sugar	15g

Tips for Customization

• Flavor Variations: Experiment with different fruit purees like passion fruit or strawberry for a variety of flavors.
• Add Zest: Incorporate lime or lemon zest into the cheesecake mixture for added brightness.
• Gluten-Free Option: Use gluten-free graham crackers or alternative crusts to make it gluten-free.

Conclusion

Mini Mango Cheesecake Domes are a beautiful and delicious dessert that combines the tropical flavor of mango with the creamy texture of cheesecake. Perfect for any celebration, these individual treats are sure to impress. Enjoy this delightful recipe!