Mini Cheesecakes with Mango and Rolled Oats
5.0 · 3 ratings(3)
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Mini cheesecakes on a rolled oat base with a creamy cheese filling and mango topping.
Total2:452 h 45 min
Prep0:3030 min
Wait2:152 h 15 min
Servings66
Per serving315 kcal315 kcal
Ingredients
Preparation
Heavy cream200 ml
Quark150 g
Gelatin6 g
Sugar50 g
Mango1 pc
Base
Rolled oats180 g
Butter80 g
Sugar3 tbsp
Ingredients
Preparation
Heavy cream200 ml
Quark150 g
Gelatin6 g
Sugar50 g
Mango1 pc
Base
Rolled oats180 g
Butter80 g
Sugar3 tbsp
1
Grind the rolled oats and mix them with softened butter and sugar.2
Line the molds with the rolled oat mixture.3
Bake in a preheated oven at 180°C for 15 minutes.4
After baking, let the bases cool completely.5
Soak the gelatin in cold water and wait until it swells.6
Heat the swollen gelatin until dissolved, without bringing it to a boil.7
Let the gelatin cool to room temperature.8
Whip the heavy cream with sugar, then combine with the cream cheese and dissolved gelatin.9
Transfer the mixture into the molds with the cooled bases.10
Place the molds in the refrigerator for 2–3 hours to set.11
Peel the mango and blend it into a smooth puree.Serving
Serve well chilled, topped with the mango puree.
