These Tropical no-bake mini cheesecakes are breakfast in disguise. They’re nutritious, filling, and above all very yummy. Get your fibers, fruits, and protein in one mini Cheesecake to kickstart your day. Use the ingredients in your cupboard and play around with your favorite ingredients to create your Tropical no-bake breakfast Cheesecake.
Ingredients for 6 mini cheesecakes
For the crust
• 75g nut cruesli
• 25g oats
• 2 tbsp peanut butter
• 3 Medjool dates
For the Mango cheesecake filling
• 125g (frozen) mango cubes
• 450g mango, kiwi and banana quark*
• 1 banana
• 10 g gelatin powder (or 12 gelatin sheets)
• Half a cup of water
* Any banana, mango, peach, vanilla, or pineapple flavored quark will do well in this recipe.
Tip: If you want to make a big cheesecake for 10-12 portions, double the ingredients.
• 6 mini springforms (10 cm/ 4 inch)
• Food processor
• Baking paper
• 1 glass, microwave-proof bowl or saucepan
How to prepare the Tropical no-bake breakfast Cheesecake
1. If you use frozen fruit, take it out of the freezer to defrost. Line the bottoms of the springforms with baking paper.
2. Let the gelatin (10g or 6 sheets) soak for 10 minutes in enough water (the powdered gelatin will absorb the water so add some more if the liquid is all absorbed).
3. Put the ingredients of the crust in the food processor and pulse until the mixture is finely grainy and sticky enough to stay together. Divide the mixture over the bottoms of the 6 springforms and press into an even layer with a spoon.
4. Make sure the food processor has no crumbs left and put all the ingredients for the Tropical cheesecake filling in the blender, except for the gelatin and the water. Blend the ingredients until smooth.
5. Warm the soaked gelatin in a microwave-proof dish in the microwave for about 2 minutes until fully dissolved (warming in a saucepan will also do the trick of course). Add the warm gelatin to the Tropical cheesecake mixture and pulse fastly until combined. (If the mango was still al little frozen and the mixture is too cold, the gelatin will curdle if you work to slow.) Pour the Tropical cheesecake mixture in the springforms and place them in the fridge. Let the cheesecake set in the fridge for about 2 hours or overnight.
6. Carefully run a knife around the edge of the cheesecakes to loosen it from the sides of the springforms. Optionally top your mini breakfast cheesecake with your favorite fruits or some coconut chips. Enjoy fresh from the fridge.
If you like this Tropical no-bake breakfast cheesecake recipe, you may also like this No-bake Mango, Passion fruit breakfast Cheesecake Recipe.
Did you also treat yourself on this Tropical no-bake mini breakfast Cheesecake? Show me your piece of paradise @TalesofPastry or #TalesofPastry or drop a comment down below.