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Achieving a smooth consistency for your cheesecake filling is essential for the overall texture and flavor. Start by using room temperature cream cheese, as this will blend more easily with the other ingredients. If your cream cheese is cold, consider placing it in the microwave for about 10 seconds to soften it slightly—just be careful not to melt it.

Frozen Yogurt Mango Cheesecake Coins

Beat the heat this summer with Frozen Yogurt Mango Cheesecake Coins! This refreshing and creamy dessert pairs the classic flavors of cheesecake with the tropical sweetness of mango, plus a zesty hint of lime. Perfect for summer gatherings, these easy-to-make treats will delight both kids and adults. With a crunchy graham cracker crust and a luscious filling, they are as beautiful as they are delicious. Explore this simple recipe and impress your friends and family!
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Ingredients
  

1 cup crushed graham crackers

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 cup cream cheese, softened to room temperature

1 cup mango yogurt (substitute with plain yogurt mixed with mango puree)

1/2 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

1 cup fresh mango, diced into small pieces

1/4 cup fresh lime juice

1 teaspoon unflavored gelatin (optional, for enhanced firmness)

A pinch of salt

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the crushed graham crackers, melted unsalted butter, and granulated sugar. Mix thoroughly until all the crumbs are evenly coated with the butter. Firmly press the mixture into the bottom of a silicone coin mold to form a solid base for your cheesecake coins. Transfer the mold to the freezer and allow the crust to set for about 15 minutes.

    Make the Creamy Filling: In a clean mixing bowl, use an electric mixer to beat the softened cream cheese until it's smooth and creamy with no lumps. Gradually add the mango yogurt, sifted powdered sugar, and pure vanilla extract, mixing on low speed until everything is well incorporated.

      Incorporate the Fruits: Gently fold in the diced fresh mango and fresh lime juice into the cream cheese mixture until just combined. If you prefer a firmer texture, dissolve the unflavored gelatin in a small amount of warm water and stir it into the mixture.

        Assemble the Coins: Take the graham cracker crust out of the freezer. Spoon the luscious mango cheesecake filling over the prepared crust in each mold. Use a spatula to smooth the tops for a neat finish.

          Freeze the Coins: Place the filled molds back into the freezer and let them freeze for at least 4 hours, or until the cheesecake coins are completely solid.

            Serve and Enjoy: Once frozen, carefully pop the cheesecake coins out of the molds. These delightful treats can be enjoyed immediately or stored in an airtight container in the freezer until you’re ready to indulge!

              Prep Time: 20 minutes | Total Time: 4 hours freezing | Servings: 12 delicious cheesecake coins