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.
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 tablespoons 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.
STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
CHOCOLATE: Instead of a chocolate bar, you can substitute with 1 Tbsp cocoa powder.
MANGO PUREE: If using frozen mangos, be sure to blend with 1/4 cup of cold water, adding an additional 1 Tbsp of water until consistency is met; continue to follow remaining steps in recipe.