No-Bake Mini Mango Cheesecakes

Instructions

1. Prepare the Crust:
2. In a bowl, combine the crushed Maria biscuits and melted butter.
3. Mix until well combined and the mixture resembles wet sand.
4. Form the Crust:
5. Line a muffin tin with cupcake liners.
6. Spoon the crust mixture into each cup, pressing it down firmly to create an even base.
7. Place the muffin tin in the refrigerator while you prepare the filling.
8. Make the Filling:
9. In a mixing bowl, beat the cream cheese until smooth and creamy.
10. Gradually add the sweetened condensed milk, plain yogurt, and vanilla extract, and mix until well combined.
11. Fold in the mango pulp until evenly distributed.
12. In a separate small bowl, dissolve the unflavored gelatin in a few tablespoons of hot water according to the package instructions.
13. Quickly mix the dissolved gelatin into the cheesecake filling until fully incorporated.
14. Fill the Muffin Cups:
15. Remove the muffin tin from the refrigerator.
16. Pour the cheesecake filling over the crusts, dividing it evenly among the cups.
17. Chill the Cheesecakes:
18. Place the muffin tin back in the refrigerator to set for at least 4 hours or until firm.
19. Prepare the Mango Topping:
20. In a small saucepan, dissolve the packet of unflavored gelatin in a few tablespoons of hot water according to the package instructions.
21. Stir in the mango pulp and sugar (if using), heating gently until combined.
22. Allow the mixture to cool slightly.
23. Add the Topping:
24. Once the cheesecakes have set, carefully spoon the mango topping over each cheesecake.
25. Chill Again:
26. Return the muffin tin to the refrigerator and let the cheesecakes chill for another hour to allow the topping to set.