Mango Mini Cheesecakes

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 cups gingersnap cookies, crumbled
• 1/2 cup slivered almonds
• 1/4 cup melted butter
• 3/4 cup mascarpone cheese
• 1/2 cup cream cheese
• 1/3 cup sour cream
• 1/4 cup liquid honey
• 2 teaspoons grated lime rind
• 1 large mango, peeled and sliced
• 3 tablespoons apricot jam

Recipe

• 1 in a food processor grind together the gingersnaps and almonds, until almonds are finely chopped. add melted butter and process briefly.
• 2 line 6 mini muffin tins with foil and grease. divide crumb mix among wells, and press into to bottom and up sides to make the crust; chill 30 min's.
• 3 using a hand mixer, beat together mascarpone, cream cheese, sour cream, honey and lime rind. spoon into chilled shells and chill again one hour or overnight.
• 4 when chilled, place mango pieces on top of cheesecakes. melt jam just until liquid, strain and either brush or drizzle over mangos; let set 30 min's then remove from foil liner and enjoy!
• 5 you can try changing up the flavours a bit like using pineapple cream cheese or different kind of jam!