These no-bake mango cheesecake mini tarts are the perfect refreshing summer dessert you need. They are made with tart shells, a no-bake cheesecake filling & a mango curd which is topped with some fresh coconut flakes. You can simplify the process by using a store-bought tart dough and mango curd instead. You can also customise these tarts and pair the silky & luscious cheesecake filling with any type of fruit or crust. This is a small-batch recipe which makes 3 mini tarts but you can always scale it according to your needs and make it ahead of time for any party or a special occasion!
Ingredients you’ll need:
- Unsalted Butter: You will need a few tablespoons of softened butter for the crust to help it form a dough. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- Egg yolk: Egg yolks add moist moisture and softness along with also working as an excellent binding agent in your bakes.
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Cream-cheese: You will need block cream cheese and I suggest bringing it to room temperature before using. This makes it easier to incorporate into the mixture properly.
- Powdered sugar: You will need powdered sugar instead of granulated sugar here as this is a no bake cheesecake and hence granulated sugar will not dissolve if used. However, powdered sugar incorporates very well and gives a silky & luscious filling.
- Sour Cream: This helps to soften the texture of the cheese and add moisture to your cheesecake. You can replace this with equal amounts of Greek Yogurt if required. You will need this at room temperature.
- White chocolate: You must use good quality baking chocolate chips or chocolate (I use callebaut) to get the best flavor.
- Heavy Cream: You will require less than 2 tablespoons of heavy cream for these tarts. Make sure you’re using only heavy cream or heavy whipping cream. Anything else will make your mixture watery and thin.
- Mango: You will need one large ripe mango which is peeled and cut into pieces. Make a puree of these pieces in a sieve to get a thick mango curd. You can also do this using a blender however it may not be as thick.
- Coconut: I honestly love how well mango and coconut go together. I have added some coconut flakes on top so you get some in every slice, however they’re entirely optional.
FAQ
Even though this recipe is made for tartlet pans, you can bake these mini tarts in muffin pans as well. Line & grease a muffin pan with liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. Proceed with the other instructions as it is. This recipe should yield around 6-8 such mini tarts.
To make a thick & smooth mango curd you will need a peeled ripe mango. Cut it into small pieces enough to fit in your sieve. Strain the mango through it using a spoon and breaking the mango pieces. This should result in a thick mango curd. This might seem a little tedious at first but it is totally worth it. You can also do this in a blender alternatively. However the mango curd might not come out to be so thick.
You can always bake these tarts ahead of time. They freeze & refrigerate very well in an airtight container. Make sure to thaw them if you’re freezing them. However, I won’t recommend storing them for very long as you will also end up with a soggy tart shell base. It is best if you instead make the cheesecake filling, mango curd and shells ahead of time and assemble them when you serve.
Other cheesecake recipes you’ll love:
- Mini Blueberry Chantilly Cheesecake Tarts
- Cherry Swirl Oreo Crust Cheesecake Bars
- No Bake Lemon Curd Turmeric Pie
Some other tips to make this recipe:
- Be sure to use block cream cheese and bring it to room temperature before mixing in any other ingredients.
- You can also make these tarts in a muffin pan lined with muffin liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. This recipe should yield around 6-8 such mini tarts.
- You can always use a store bought tart dough or mango curd instead of making your own to save time and make these delicious tarts even more quickly.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Happy Baking!
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No-Bake Mango Cheesecake Mini Tarts
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 3 mini tarts 1x
Description
These no-bake mango cheesecake mini tarts are the perfect refreshing summer dessert you need. They are made with tart shells, a no-bake cheesecake filling & a mango curd which is topped with some fresh coconut flakes. You can simplify the process by using a store-bought tart dough and mango curd instead.
Ingredients
Tart Dough
- ¼ cup (56g) unsalted butter, at room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 cup (125g) all-purpose flour
- ¼ teaspoon salt
Cheesecake Filling
- 4oz (112g) block cream-cheese, at room temperature
- ¼ cup (31g) powdered sugar
- ¼ cup (60g) sour cream or greek yogurt, at room temperature
- ⅓ cup (50g) 50g white chocolate chips or chunks, melted
- 1.5 tablespoons (22g) heavy cream or heavy whipping cream, at room temperature
- 1 teaspoon lime juice
Mango Curd
- 1 large ripe mango, peeled and cut into cubes
- coconut flakes for topping, optional
Instructions
Tart Dough
- In a large bowl, add the unsalted butter and granulated sugar. Using a hand mixer or a stand mixer fitted with paddle attachment, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl mix together the all purpose flour and salt.
- Add the dry ingredients to the wet ingredients and mix together until the mixture is crumbly. Using your hands or a mixer fitted with the dough hook attachment, knead the dough until combined. You will have a smooth dough at the end.
- Cover the dough tightly with a plastic wrap and let it chill in the refrigerator for atleast an hour or overnight.
- Preheat your oven to 350ºF (177ºC) and grease three tartlet pans with a nonstick spray. Set aside.
- Once chilled, allow the dough to rest at room temperature for about 10 minutes. It should be cool yet pliable when touched. Using a tiny bit of flour or between two pieces of parchment paper, roll the dough out using a rolling pin to about ¼ to ⅛ inch thick.
- Divide the dough into three equal parts and roll each of them out into ¼ inch thick circles using a rolling pin of diameter around 2-inch larger than the base of your tartlet pans.
- Gently left and press the dough circles into the greased tartlets pans, one at a time. Press the dough into the sides and trim the dough hanging out by running the back of a knife around the top edge of the pan. Fill in any gaps or cracks by pressing in bits of dough.
- Line the dough in all pans with a small piece of parchment paper and fill it with pie weights or lentils.
- Blind bake the tarts for about 15 minutes or until they have golden brown edges.
- Remove the baking tray from the oven and line the browned edges with foil. Remove the pie weights and parchment paper. Return the baking tray to the oven and bake the tarts for around 8-10 minutes.
- Remove the pans from the tray and transfer to a wire rack. Let the shells cool completely before removing them from the pan.
Cheesecake Filling
- Using a hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the powdered sugar and beat until thoroughly combined.
- Add in the sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
- In a separate microwave-safe bowl add the white chocolate chips or chunks. Melt the chocolate completely while stirring vigorously in 30 seconds increments.
- Add heavy cream to the melted chocolate and combine thoroughly. Transfer the mixture to the cream-cheese filling. Beat until incorporated.
- Lastly, stir in the lime juice and beat until combined.
- Allow the mixture to chill in the refrigerator for atleast 3 hours or overnight.
Mango Curd
- Strain the cut mango pieces through your sieve. You can also blend it in a mixer but the curd won’t be as thick.
Assembly
- Pour mango curd over chilled cheesecake tarts. Transfer back to the refrigerator for 30 minutes until the curs looks set. Sprinkle with coconut flakes if desired.
- Store leftover mango curd in mason jars in the refrigerator for upto 1 week.
- Store cheesecake tarts in the refrigerator in an airtight container for upto 5 days.
Notes
- Be sure to use block cream cheese and bring it to room temperature before mixing in any other ingredients.
- You can also make these tarts in a muffin pan lined with muffin liners. Place the dough only on the base and not around the edges, you can also use a graham cracker crust instead. This recipe should yield around 6-8 such mini tarts.
- You can always use a store bought tart dough or mango curd instead of making your own to save time and make these delicious tarts even more quickly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Tarts, Summer
- Cuisine: American
Keywords: homemade tarts, homemade mango cheesecake, mango coconut, summer recipes, mini cheesecakes, no bake cheesecake
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