Individual cheesecake cups combining silky chocolate base and vibrant mango layer for a polished red-and-gold presentation.
ABy Annebala
Servings
6
1 cup digestive biscuits
4 tbsp unsalted butter
4 oz dark chocolate
1.5 cup cream cheese
1 cup double cream
0.5 cup icing sugar
2 piece mango
1 tsp vanilla extract
2 tbsp freeze-dried raspberries
2 tsp gold sugar pearls
Calories
792 kcal
Protein
9g
Carbs
71g
Fat
54g
Fiber
4g
Sugar
52g
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Sarah M. · Melbourne, AU
Base
1. Crush the digestive biscuits into fine crumbs and mix with the unsalted butter until evenly combined. Divide among 6 small serving cups and press down firmly. Chill for 10 minutes.
1 cup digestive biscuits,
4 tbsp unsalted butter
Chocolate Layer
2. Melt the dark chocolate gently and let it cool until just warm. Beat the cream cheese with half of the icing sugar and the vanilla extract until smooth. Whip half of the double cream to soft peaks, fold it into the cream cheese mixture, then fold in the dark chocolate until silky.
4 oz dark chocolate,
1.5 cup cream cheese,
0.5 cup double cream,
0.2 cup icing sugar,
1 tsp vanilla extract
3. Spoon the chocolate mixture over the chilled bases and smooth the tops. Chill for 20 minutes to set slightly.
Mango Layer
4. Peel and dice the mango. Blend most of the mango into a smooth purée, reserving a little diced mango for garnish. Whip the remaining double cream to soft peaks, then fold it with the remaining icing sugar into the remaining cream cheese. Fold in the mango purée until evenly combined.
1.5 cup cream cheese,
1 cup double cream,
0.5 cup icing sugar,
2 piece mango
5. Spoon or pipe the mango mixture over the chocolate layer. Top with the reserved diced mango, a light sprinkle of freeze-dried raspberries for a red accent, and the gold sugar pearls. Chill for at least 1 hour before serving.
