Mango Chili Lime Cheesecake Bites

It’s extremely difficult to only have one of these Mango Chili Lime Cheesecake Bites, they’re so good! A classic dessert with unique flavors.

I’ve been developing this recipe for a while now and it’s finally ready to share with all of you! It started out as a large cheesecake with mango puree in the batter and a mango gelee on top. It came out okay, but it wasn’t perfect. Then I decided to do the same as mini cheesecakes, but they were too much work. Finally I decided to add the mango puree as a swirl on top, and the rest is history.

I love how these came out. The consistency is absolutely wonderful and they look beautiful too. Creamy with a crunch from the crust. The chili and lime add really unique flavor and the mango some tropical sweetness. They’re perfect for when you want a spin on a classic dessert.

I love any product Tate’s makes. Their cookies are yummy and super crispy, and happen to be perfect for cheesecake and pie crusts. I thought their Ginger Zinger cookies would be an excellent choice to go with the mango, chili, and lime flavors of these cheesecakes, and I was right! They’re easy to find at many grocery stores, plus you can order them online at Amazon or on their website. However, if you can’t find them, you can always use classic graham crackers.

Ingredient Notes:

• Tate’s Gluten-Free Ginger Zinger Cookies – You can find them at many grocery stores, and also order them on their website. But Amazon also sells them, here!
• Gluten-Free All-Purpose Flour – I like Cup4Cup, but any 1:1 gluten free flour replacement will do!
• Lime Juice – I use fresh squeezed for the best taste, not the bottled lime juice. This electric citrus juicer is not expensive but works very well.
• Chili Flakes – Not the large red pepper flakes you see in most pizza joints. I used Burlap & Barrel’s Silk Chili, which has tiny chili flakes. It’s similar to Aleppo pepper, which you can use as well. Alternatively, you can use regular chili powder, too.
• Mango – I used a very very ripe mango, almost smushy. It’s easier to puree in a food processor and comes out smoother.

Mango Chili Lime Cheesecake Bites

It's extremely difficult to only have one of these Mango Chili Lime Cheesecake Bites, they're so good! A classic dessert with unique flavors.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling Time 3 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert

Servings 18 pieces

Equipment

• 2 Muffin Pans
• 1 Food Processor
• 1 Stand Mixer or Handheld Electric Mixer
• 1 Baking Spatua

Ingredients

  

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For the Crust:

• 7 oz. bag Tate’s Gluten-Free Ginger Zinger Cookies
• 2 tablespoons unsalted butter melted

For the Cheesecake:

• 20 oz. cream cheese room temperature
• ¾ cup sugar
• 1 cup sour cream room temperature
• 3 tablespoons gluten-free all-purpose flour
• 3 eggs room temperature
• ½ cup fresh lime juice
• 2 teaspoons vanilla extract
• 1 teaspoon small chili flakes or chili powder like Aleppo pepper, not Italian red pepper flakes
• 4 ½ oz. diced mango extra ripe, pureed in a food processor until smooth

Instructions

 

For the Crust:

• Adjust rack to middle position and preheat the oven to 350°F. Prepare a two muffin tins with muffin liners.
• Place the cookies in a bowl of a food processor and run until as smooth as possible. Mix in the melted butter (it helps to use your hands so combined evenly).
• Put 1 tablespoon (packed tightly) of the crust mixture in each muffin liner. Press down to spread out the mixture compactly, lining the bottom of the muffin liners, spreading all the way to the edges (I used the bottom of a metal measuring cup to press down evenly and quickly).
• Bake on the middle rack for 10 minutes, then let cool.

For the Cheesecake:

• Adjust rack to middle position and preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand whisk), add the cream cheese and sugar. Whisk on medium-high speed until creamed together and smooth, pressing down the sides with a spatula, if needed.
• Add the sour cream and flour and whisk until combined, again, pressing down the sides with a spatula, if needed.
• Reduce the speed to medium-low. Add the eggs, one at a time until just combined, scraping the bottom of the bowl with the spatula to ensure mixture if evenly mixed.
• Next, add the lime juice, vanilla, and chili and mix until just combined.
• Pour into muffin liners on top of the cooled crust, filling almost to the top. Take about a teaspoon of mango puree and place on top of each cheesecake filling in the center. Swirl into the mixture using the end of a knife, creating a pretty pattern on top of the cheesecakes.
• Bake on the middle rack for 30 minutes. Turn the oven off, leaving the cheesecakes inside. Leave the oven cracked open with a wooden spoon for 20-30 minutes until mostly cooled, then remove the cheesecakes. Let cool completely, then move to the refrigerator to fully set, at least one hour, before serving.

Notes

Cheesecakes can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. 

Keyword celiac, gluten free, sweet

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