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Mini Mango Amaretto Cheesecakes

Mini Mango Amaretto Cheesecakes
  • Duration
  • Cook Time
  • Prep Time
  • 18 ServingsServings


  • 18 square won ton wrappers
  • 1 package 1/2 less fat cream cheese (Neufchatel) (8 ounce)
  • 1 egg
  • 1/3 cup sugar
  • 2 tablespoon light sour cream
  • 1 tablespoon flour
  • 1/2 teaspoon almond extract
  • 1 large ripe mango, peeled, pitted and diced, divided
  • 1 tablespoon amareto or other almond liqueur
  • 1/2 cup sliced almonds, toasted
  • Tiny mint leaves (optional garnish)


Preheat oven to 350°F and spray 18 mini muffin tins with nonstick cooking spray. Press a won ton wrapper into each; set aside. In a medium bowl beat together cream cheese, egg, sugar, sour cream, flour and almond extract with an electric mixer, beating just until smooth. Mince 1/4 cup mango and stir into mixture. Carefully spoon equal amounts into each lined tin using a small spoon. Bake for 20 minutes, then let cool before removing from tins. Stir together remaining mango and amaretto. Top cheesecakes with mixture just before serving, then sprinkle with toasted almonds. Store in the refrigerator loosely covered. Garnish with mint leaves, if desired. Makes 18 tiny cheesecakes.


National Mango Board

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