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Delicious small-batch mango yogurt cheesecake pots served in elegant cups.
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Small-Batch Mango Yogurt Cheesecake Pots

A creamy and tangy dessert featuring a mango jam layer, perfect for enjoying without the hassle of a full cheesecake.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Tropical
Keyword: Mango Cheesecake, Mango Jam, No Bake Cheesecake, Small Batch Dessert, Yogurt Cheesecake
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Crust

  • 3/4 cup crushed graham crackers (or digestive biscuits)
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
  • 1 pinch salt

For the Cheesecake Layer

  • 6 ounces cream cheese, softened
  • 1/2 cup thick yogurt (Greek yogurt or strained yogurt)
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pinch salt

For the Mango Layer

  • 1/2 to 2/3 cup cooled mango jam Homemade mango jam made with fresh or frozen mango.

For the Mango Jam

  • 2 cups mango, peeled and diced Fresh mango is best, thawed frozen also works.
  • 2 to 4 tablespoons sugar Depends on the ripeness of the mango.
  • 1 tablespoon lime juice Can substitute with lemon juice.
  • 1 pinch salt
  • 1 teaspoon cornstarch, optional Mix with 1 tablespoon water for thicker jam.

Instructions

Making the Mango Jam

  • Put the diced mango, sugar, lime juice, and salt into a small saucepan.
  • Cook on medium heat, stirring often, until the mango softens and looks glossy, approximately 8 to 12 minutes.
  • If desired, mash with a fork or blend for a smoother jam.
  • For a thicker jam, stir in the cornstarch slurry and simmer for 1 more minute.
  • Let the jam cool completely before using.

Making the Crust

  • Mix crushed graham crackers, sugar, salt, and melted butter together.
  • Press a few tablespoons of the mixture into the bottom of each jar or ramekin and bake at 325°F for about 6 minutes.
  • Remove and let cool.

Preparing the Cheesecake Filling

  • Beat the softened cream cheese until smooth.
  • Add powdered sugar, yogurt, vanilla, and salt. Mix until creamy, avoiding incorporating too much air.

Assembling and Baking the Pots

  • Spoon the cheesecake filling over the cooled crust, leaving space for the mango jam on top.
  • Place jars or ramekins in a deep baking pan and pour hot water into the pan halfway up the sides.
  • Bake for 18 to 24 minutes until the edges set but the center has a slight jiggle.
  • Turn off the oven and let cool inside with the door cracked for 15 minutes, then refrigerate for at least 4 hours.

Adding the Mango Jam

  • Spoon cooled mango jam on top right before serving or after chilling.

Notes

Make the mango jam ahead and assemble the pots for a quick dessert. These can be stored in the fridge for about 3 days. The second day often improves the flavor.