There’s nothing like a bite of this velvety and creamy Mango Cheesecake + Chocolate Graham Cracker Crust. Unlike the traditional cheesecake, these bites are the perfect spin on flavor meets bite-sized goodness! Oh how delicious these are! Bursting with tropical flavor and topped with a mango glaze and fresh strawberries for a nice balance of fruitiness and tartness; and made atop a sweet and crisp chocolate-y crust.
This was definitely my rendition of having my cake and eating it too!
For my Birthday this weekend, I chose to make these beautiful mango cheesecakes bites instead of the traditional cake and I am well pleased. Aren’t they just perfect looking?
Per usual, I’m never one to keep things entirely traditional—check out these Southerner’s Banana Pudding Cheesecake Bites, which are beyond the best remix to the South’s famous Banana Pudding.
Packed with the original sweet flavors, this recipe adds a nice spice which stems from it’s gingersnap cookie crust and the creaminess definitely comes from the burst of cream cheese in ever bite.
Small enough to keep yourself from eating too many (if that’s your thing!) and plenty enough to satisfy a big sweet tooth!
Then there are these Lemon Cheesecake Bites w/ Blueberries, which are one of my favorite versions of cheesecakes that I’ve made as well. But of course, my ultimate favorite cheesecake is the traditional New York Cheesecake with Strawberry topping.
I remember first trying and falling in love with cheesecake when I moved to New York, about 15 years ago.
Before then, I’m not sure if I ever really had cheesecake or at least it wasn’t a “thing” in the South, which made it popular or anything.
Ever since having my first slice, I just couldn’t turn back. Now, I’m a die hard fan of this stuff! Haha.
Who else is with me?
So, I figured that this would be the perfect celebratory sweet treat for turning 29. Don’t you think?
However, this time, I chose to go with bold flavors and something summer-y, so Mangos felt right. And they were RIGHT!
These cheesecakes are so good that they were practically finished within one day—–literally. Not only did my husband and I have some fun with these, but my little one had a few good bites as well. It’s definitely a family affair ya’ll.
More importantly, I rang in the new year feeling amazingly blessed. While, I didn’t do anything fancy for my Birthday, I was able to do what I love, which is create some really great recipes for Orchids + Sweet Tea and spend time with my two favorite guys!
And of course, a girl got a few gifts, but nothing too crazy—-I’m saving that until Christmas.
Overall, my weekend was a great one and my Birthday was spent with an out-pouring of love and blessings from family and friends who made it a mission to reach out to me, whether they were near or far.
THANK YOU to everyone who took the time to send well wishes my way. What more could a girl ask for, right?
Now, I’m looking forward to turning 30 next year and all the amazing things that it will entail. You know that an actual party has to happen then. Haha.
With Summer in full swing and officially blooming, I’m so excited to use in season fruits like these, which are so refreshing and awesome.
I have so much food favorites in store for Orchids + Sweet Tea for the remainder of the summer and I do hope that you enjoy this Food journey with me.
Preheat the oven to 325 degrees Fahrenheit and add cupcake liners to a cupcake pan.
Grind the graham crackers and chocolate slices, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker and chocolate crumbs, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Add the mango puree and continue to beat on low speed until well combined.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Add a pinch of cinnamon at this point, if desired (I always love taking flavor to another level).
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Bake the cheesecakes for 18-20 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator.
Meanwhile, begin making the Mango glaze.
Pulse mango, lemon juice, and pure cane sugar in a food processor until mango puree is smooth and creamy.
Top each cheesecake with 1 Tbsp of mango glaze, sliced strawberry, and mint leaf. Repeat until all cheesecakes are topped.
Refrigerate until ready to serve.
If you choose to make this Mango Cheesecake + Chocolate Graham Cracker Crust recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Mango Cheesecake with Chocolate Graham Cracker Crust.