Print

Flavorful Mango Chamoy Cheesecake Cups Recipe with Easy Tajin Crust

Mango Chamoy Cheesecake Cups - featured image
Print Recipe

These Mango Chamoy Cheesecake Cups feature a sweet, tangy mango filling with a spicy-sour chamoy swirl and a crunchy, zesty tajin crust, creating a bold and refreshing dessert perfect for parties and casual get-togethers.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 2 tablespoons tajin seasoning
  • 4 tablespoons unsalted butter, melted (about 57g)
  • 1 tablespoon granulated sugar
  • 16 ounces cream cheese, softened (450g)
  • ½ cup granulated sugar (100g)
  • 1 large egg, room temperature
  • ¼ cup sour cream (60ml)
  • 1 teaspoon vanilla extract
  • 1 cup ripe mango puree (about 240ml)
  • ½ cup chamoy sauce (120ml)
  • Optional: a squeeze of fresh lime juice

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons tajin seasoning, 1 tablespoon sugar, and 4 tablespoons melted butter. Mix until the crumbs are evenly coated and hold together when pressed. If it feels too dry, add a teaspoon of melted butter at a time.
  2. Line a 12-cup muffin tin with cupcake liners or use silicone molds. Press about 2 tablespoons (30g) of the crust mixture firmly into the bottom of each cup, creating an even layer. Use the back of a spoon or a small glass to press down tightly. Avoid pressing too hard to prevent a rock-hard crust.
  3. Bake the crusts in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and let cool while you prepare the filling.
  4. In a large bowl, beat 16 ounces softened cream cheese until smooth using a hand or stand mixer. Gradually add ½ cup sugar and beat until creamy. Add 1 large egg, ¼ cup sour cream, and 1 teaspoon vanilla extract, mixing until fully combined. Gently fold in 1 cup mango puree until evenly incorporated. Avoid over-mixing after adding the egg to prevent cracks.
  5. Spoon the cheesecake filling evenly over each cooled crust cup, filling them about ¾ full (about 3 tablespoons or 45ml per cup).
  6. Transfer ½ cup chamoy sauce to a small piping bag or plastic bag with a tiny corner cut off. Pipe a small circle or zigzag of chamoy on top of each cheesecake cup. Using a toothpick or skewer, gently swirl the chamoy into the filling to create a marbled effect. Do not over-swirl to keep flavors distinct.
  7. Refrigerate the cups for at least 3 hours or overnight to set properly. Cover loosely with plastic wrap to avoid condensation on top.
  8. Remove the liners if used, sprinkle a pinch of extra tajin on top for garnish, and serve chilled.

Notes

Use room temperature cream cheese and egg for smooth filling. Avoid overmixing after adding the egg to prevent cracks. Press crust evenly but gently to avoid a hard crust. Chill cheesecake cups overnight for best flavor and texture. For dairy-free or vegan versions, substitute cream cheese with vegan cream cheese and sour cream with coconut yogurt. Graham crackers can be replaced with digestive biscuits or gluten-free cookies for gluten-free option.

Nutrition

Keywords: mango cheesecake, chamoy, tajin crust, spicy dessert, Mexican dessert, cheesecake cups, easy cheesecake, party dessert

Find it online: https://grubella.com/flavorful-mango-chamoy-cheesecake-cups-recipe-with-easy-tajin-crust/