SMALL BATCH MANGO MASCARPONE CHEESECAKE

Sweet, creamy, small batch mango mascarpone cheesecake made with mango, smooth mascarpone cheese, and gingersnaps for the crust. Yum!

I have a confession. I loooooooove small batch desserts. Like a lot. You know why? Because I have no control. If I make 2 dozen chocolate chip cookies, I’ll probably eat 14 of them in one sitting. If I make a full cheesecake, half of it will be gone by tomorrow. So guess what? Small batch desserts ALL DAYYY. They are perfect for a small get-togethers or a couple or a small family. And they don’t give you a TON of leftovers to deal with or have to give away so you don’t gain 40 lbs in one night. This whole idea was inspired by Christina from Dessert For Two. She makes small batch desserts and I just LOVE the whole concept. I made this small batch salted caramel pretzel cheesecake last year and I still dream about it.

Ingredients

GINGERSNAP CRUST

1  cup  gingersnaps crushed (plus more for sprinkling on top, if desired)

3  tablespoons  unsalted butter melted

1  tablespoon  sugar

CHEESECAKE FILLING

16  ounces  mascarpone  room temperature

2 cups mango puréed

1/2  cup  sugar

1  egg room temperature

1  teaspoon  vanilla extract

1/2  tablespoon  cornstarch

Instructions

• Preheat oven to 325 degrees F. Line a 9x5 inch loaf pan with parchment paper and grease the pan with cooking spray. Set aside.
• In a bowl, mix gingersnaps, butter, and sugar together. Pour crust mixture into the loaf pan and press down using the bottom of a cup. Bake the crust for 22-24 minutes or until lightly golden brown.
• In the meantime, prepare the filling. In a stand mixer, mix together mascarpone, mango and sugar until smooth. Add egg, vanilla, and cornstarch and mix, while scraping down the sides, until all is well combined.
• For full instructions please see : asassyspoon.com

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