This dessert has been hands-down my favorite dessert on the blog to this date (Oct’ 21). A rendition of my Cheesecake Tart, these cheesecake jars are an easier alternative in terms of many ways, which we will get onto in a bit. Very easy to share and place down for large dinner parties – these jars are perfect for those who hate sharing desserts from their plates. I have topped up my jars with my all-time favorite fruit, Mango! However, you may top these up with any toppings, spreads or fruits you like. Getting started with the basics now.
Cheesecake Jars vs Cheesecake Tarts
I am ready for a face-off between my two recipes. If you are inclined to make Cheesecake Tarts, click here for the recipe. However, I am pretty sure – you would be more inclined to make these jars, post reading the next couple of lines.
So why is it easier to make cheesecake jars? They don’t require any Gelatin or Setting Agent. Although, Gelatin isn’t the hardest thing to deal with – it can however get more complex as compared Baking Soda or Powder and has more science behind it as it needs to be activated under the right settings.
The cooling time is reduced. For tarts, ideally – you would need to refrigerate it overnight for at least 6-8 hours. On the contrary – these cheesecake jars needs to be just chilled for 1-2 hours.
There is no mold required and the layer of biscuit doesn’t need to be mixed with butter and properly set down to form the base for a tart, in these jars. It is safe to say, these cheesecake jars are far easier than tarts.
What Brands have been used to make this Mango Cheesecake Tart
I used Digestives for the biscuits. For the cream cheese, I used D’lecta cream cheese. The Vanilla Extract used is by Sprigg.
What kind of Mangoes are best suited for this Cake?
I would suggest for you to go with sweeter variant of Mangoes. Probably, something like an Alphonso or Chausa. I would refrain you from using Canned Mangoes as the freshness is what makes these jars so good. However, if you don’t have mangoes at home. There are other topping options available as well.
What Toppings Can I Use
For these Jars, you can use a lot of options. The most popular in terms of spreads are Nutella and Lotus Biscoff. Both of them are excellent variants and taste great.
If you’re looking for fruit-based options: peaches, mangoes, blueberries and strawberries are your best bet here and all of the work great. You can use these fruits as it is by just chopping them or you can go ahead and make a compote out of it as well.
What are the Cream Cheese brands I can use for this Recipe?
- Stand Mixer (Optional)
- Jars * 5
- Measuring Spoons & Cups
For the Base
- 200 g Digestive Biscuits crushed in a food blender
- 1 tbsp Brown Sugar
For the Cheesecake
- 1¼ cup Cream Cheese softened
- ¼ cup Fresh Cream room temperature
- 2 tsp Vanilla Extract
- ½ tsp Lemon Zest
- 1 cup Condensed Milk
For the Top Layer
- 1 Mangoes diced & cubed
- Begin by processing the biscuits until fine and mix them with brown sugar. Keep it aside and move onto make the cheesecake batter.
- In a bowl with an hand mixer or in a stand mixer, using a paddle attachment, add the cream cheese and beat it until it soft and fluffy.
- Next, add the lemon zest and vanilla extract and mix until well incorporated. Follow it up with some Fresh Cream, don't over mix at this point. (If you are using Gelatin, add it here). To add the Gelatin, thoroughly mix the required quantity with Hot Water and fully combined. Simply add the mixture to the Cream Cheese mixture.
- Once done, add in all the Condensed Milk and mix until incorporated. You might need to whisk it so there are no lumps in the mixture.
- Begin assembling the jars. As the first layer add 2 tbsp. worth of biscuits as the bottom base. Followed by 1 ladle (or 4 tbsp.) worth of cheesecake mix. Repeat this again in layers. It would be biscuit-cheesecake-biscuit-cheesecake-mango (or any topping).
- Repeat step 5 for all 5 jars and keep it in the refrigerator for cooling. After an hour or two, get your spoons, dig deep and enjoy your Cheesecake Jars!
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.