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Mango Cheesecake Mousse Cups (2)

Silky Mango Cheesecake Cups with Crispy Oreo Base

No-bake Mango Cheesecake Mousse Cups with a crispy Oreo base, silky mango mousse, and fresh fruit topping. Perfect for beginners and stunning enough for parties or afternoon tea.
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Prep Time 45 minutes
Chilling Time 4 hours
Servings 4

Ingredients
  

Cookie Base:

  • 100 g Oreo crumbs without filling
  • 45 g unsalted butter

Mango Mousse:

  • 1 –2 mangoes 300g pulp
  • 160 g heavy cream
  • 200 g cream cheese
  • 60 g fine sugar
  • 100 g milk
  • 10 g gelatin sheets

Decoration:

  • 50 g heavy cream for topping
  • 50 g mango reserved from preparation, diced or sliced
  • 3 –5 mint leaves optional

Instructions
 

Pre-Preparation

  • Soften 200g cream cheese at room temperature or in 40℃ water bath until soft to touch.
  • Peel mangoes, slice around the pit, and dice 300g for blending; reserve 50g for decoration.
  • Soak 10g gelatin sheets in ice water 5–8 minutes; squeeze dry.
  • Crush 100g Oreos (without filling) into fine crumbs and set aside.

Make the Cookie Base

  • Mix 45g melted butter with Oreo crumbs until all crumbs are coated.
  • Fill mini mousse molds (15–20g each) with crumbs, press evenly (~0.5cm thick).
  • Chill 30 minutes or until firm.

Make Mango Cheesecake Mousse

  • Stir 200g cream cheese with 60g sugar until smooth.
  • Blend 300g mango pulp with 160g heavy cream until smooth; optionally strain.
  • Fold mango puree into cream cheese gently.
  • Heat 100g milk to 60–70℃, dissolve gelatin, cool below 40℃, then fold into mousse mixture.

Fill Molds and Chill

  • Pour mousse into cookie bases (30–35g per mold, 90% full), tap molds to remove air bubbles.
  • Chill 4 hours or overnight (or 1 hour in freezer if short on time; avoid over-freezing).

Unmold and Decorate (Approx. 10 minutes)

  • Whip 50g heavy cream with 5g sugar; pipe or spoon onto mousse.
  • Top with 1 mango cubes and a mint leaf.
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