Mango Cheesecake Cups

These Mango Cheesecake Cups are one of those desserts that look impressive but are actually really simple to make. Each cup has a buttery digestive biscuit base, a creamy vanilla cheesecake filling and a generous layer of sweet mango pulp topped with fresh mango pieces.

I love making cheesecake cups because they’re completely fuss-free when it comes to serving. There’s no slicing or worrying about whether your cheesecake will come out of a tin perfectly — each dessert is already portioned and ready to serve.

They’re also a great make-ahead dessert, which makes them perfect for parties, family gatherings or when you simply want something sweet waiting for you in the fridge.

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Ingredients You Need

The full ingredient list and recipe can be found in the recipe card below. Read through this section for ingredient substitutions, helpful tips and anything you need to know before getting started.

For the biscuit base…

• Digestive biscuits

I use digestive biscuits for the base because they have a lovely buttery, slightly crunchy texture that works really well with the creamy cheesecake and sweet mango. You could also use shortbread biscuits or coconut biscuits instead.

• Butter

Melted butter helps bind the biscuit crumbs together and gives you a base that holds together once chilled. For this recipe I used salted butter.

For the cheesecake filling…

• Cream cheese

I recommend using full-fat soft cream cheese for the best texture. Make sure your cream cheese is at room temperature before you start. This makes it much easier to get a smooth, lump-free filling.

• Icing sugar

Icing sugar sweetens the cheesecake filling and blends easily into the cream cheese.

• Vanilla

A little vanilla adds a lovely flavour to the cheesecake filling and works really well with the mango. You could also use lemon juice to balance out the sweetness.

• Double cream

Make sure your double cream is cold before adding it to the mixture. Cold cream will whip and thicken much better.

For the mango topping…

• Mango pulp

Mango pulp gives these cheesecake cups a lovely smooth layer of mango on top. You can find mango pulp in supermarkets such as Tesco and Asda, as well as online. I’ll link the one I use here.

• Fresh mango

I love adding fresh chopped mango on top for extra flavour and texture. If your mango is ripe and juicy, even better! I used Pakistani honey mangos, they taste so good.

• Mint leaves

These are completely optional, but I love adding a small mint leaf to finish the cups. It adds a fresh pop of colour and makes them look extra pretty.

Why You Will Love This Recipe

No baking required – these are completely no-bake, so there’s no need to turn on the oven.

Easy to make – just prepare the biscuit base, whisk the cheesecake filling, layer everything into your cups and chill.

Perfect individual portions – each dessert is already portioned and ready to serve.

Great for parties – make them ahead of time and keep them chilled until you’re ready to serve.

Fresh and fruity – the creamy cheesecake paired with sweet mango is such a delicious combination.

They look impressive – the different layers make these simple desserts look extra special when served.

Equipment You Will Need

You don’t need lots of fancy equipment to make these cheesecake cups.

5oz dessert cups

I used 5oz dessert cups for this recipe. I ordered mine from TikTok Shop and I’ll link the exact ones I used here.

Dessert cup link

Large piping bag

A large piping bag makes filling the dessert cups so much easier and helps you get a neat, even layer of cheesecake filling.

I buy mine from Amazon and find the large size is perfect for this recipe.

Piping bag link

Other equipment

You’ll also need a few basic things you probably already have in your kitchen:

• Large mixing bowl
• Measuring spoons
• Spatula
• Kitchen scales
• Rolling pin or food processor

I use grams rather than cups in my recipes because I find weighing ingredients gives more consistent results and leaves less room for error.

For crushing the biscuits, you can use a food processor or simply place them in a food bag and crush them with a rolling pin.

How to Make Mango Cheesecake Cups

1. Make the biscuit base

Start by crushing your digestive biscuits until you have fine crumbs. You can do this in a food processor, or place the biscuits into a food bag and crush them with a rolling pin.

You want the biscuits to be quite finely crushed so that the base holds together nicely.

Add the melted butter and mix until all of the biscuit crumbs are evenly coated.

Divide the biscuit mixture between your 8 dessert cups. I use around 2 heaped teaspoons per cup.

Gently press the biscuit mixture down to create an even base.

Tip: If you don’t have a small tool that fits inside your dessert cups, use the flat base of another dessert cup or a small glass to press the biscuit mixture down. This makes it much easier to create a neat, even layer.

Try not to press the biscuit base down too hard, as you just want it compact enough to hold together.

2. Make the cheesecake filling

Add the room-temperature cream cheese, icing sugar and vanilla  to a large mixing bowl.

Whisk until the mixture is smooth and creamy.

Once the cream cheese mixture is smooth, add the cold double cream and continue whisking until the mixture thickens. Then add 180g mango pulp and mix until just combine.

The finished cheesecake mixture should be smooth, thick and pipeable. You don’t want it to be runny, but be careful not to over-whisk it.

Important tip: Make sure your cream cheese is at room temperature but your double cream is cold. This combination helps you get a smooth and thick cheesecake filling. Cold cream cheese can leave you with lumps, while warm double cream may not thicken properly.

3. Fill the dessert cups

Transfer the cheesecake mixture into a large piping bag.

I find piping the filling into the cups much easier than trying to spoon it in. It gives you more control and helps create a nice, even layer.

Pipe the cheesecake filling into each cup, leaving enough room at the top for the mango topping.

Once all the cups are filled, gently tap each one against your work surface.

This helps to remove any large air bubbles that may have formed while piping and gives you a smoother surface for your mango topping.

4. Add the mango topping

Spoon or pipe a layer of mango pulp over the cheesecake filling.

You can add as much or as little as you like, but I love a generous layer of mango because it gives you plenty of fresh mango flavour in every spoonful.

Finish each cup with chopped fresh mango.

If you like, add a small mint leaf to each one for a simple finishing touch.

5. Chill until set

Place the cheesecake cups in the fridge and leave them to set for around 4–5 hours.

I recommend allowing them the full chilling time, especially if you’re making these for a party. The longer they have to chill, the firmer the cheesecake filling will become.

If you’re preparing them for an event, making them the day before is even better.

Once they’re fully set, they’re ready to enjoy!

Frequently Asked Questions

How far in advance can I make these Mango Cheesecake Cups?

These are a great make-ahead dessert, especially if you’re preparing them for a party.

I recommend making them the day before you’re planning to serve them. They can also be prepared 1–2 days in advance and kept covered in the fridge.

If you’re making them ahead, I prefer to add the fresh mango decoration closer to serving so it looks as fresh as possible.

How long do the cheesecake cups take to set?

They need around 4–5 hours in the fridge to set.

If you have the time, making them the day before is ideal. This means they have plenty of time to chill and set properly before your guests arrive.

Where can I buy mango pulp?

You can usually find mango pulp in larger supermarkets such as Tesco and Asda, and it’s also available online through Amazon.

I’ll link the mango pulp I use here: Mango Pulp

Why is my cheesecake filling lumpy?

The most common reason is that the cream cheese was too cold.

For a smooth cheesecake filling, allow your cream cheese to come to room temperature before mixing. Your double cream should still be cold.

This is important because you want the cream cheese to mix smoothly while the cold double cream helps the filling thicken.

Can I use fresh mango instead of mango pulp?

Yes, you can. If you have really ripe, sweet mangoes, you can blend them until smooth and use this in place of the mango pulp.

I personally like using mango pulp for the smooth topping and then adding fresh mango pieces on top for extra texture.

More Dessert Cup Recipes

If you like this recipe, you might also like some of my other dessert cup recipes:

Summer Berry Cheesecake Cups

A fresh and fruity cheesecake cup that’s perfect for summer.

Blueberry & Blackcurrant Cheesecake Cups

Creamy cheesecake paired with delicious berries for a lovely fruity dessert.

Ferrero Rocher Dessert Cups

For all the chocolate lovers! Creamy, chocolatey and inspired by one of my favourite chocolates.