Mango Rasgulla Cheesecake Cups (Indian Dessert Recipe Idea)

Folks, you won’t believe what I’ve been cooking up in my kitchen lately – introducing my absolutely divine Mango Rasgulla Cheesecake Cups.

If you’ve been hunting for an Indian dessert recipe idea that’ll make everyone’s jaw drop, you’re in for a treat today!

So, I’ve basically turned my family into guinea pigs for the past few weeks while perfecting this recipe (though trust me, they weren’t complaining!).

After extensive “research”, I’m ready to share this sweet secret with you all – or should I say, pour the sugar syrup?

What truly elevates this creation is its sophisticated individual portioning, perfect for elegant soirees.

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Let’s Talk Ingredients – Here’s what you’ll need for this sweet fusion

ingredients needed for mango rasgulla cheesecake

Pay attention – your dessert’s success all hinges on the quality of the ingredients you choose!

For That Dreamy Cheesecake Layer:

200g cream cheese (make it room temp, pretty please!)
1 cup of rich heavy whipping cream (the higher the fat, the deeper the flavor!)
1/2 cup of powdered sugar (sifted to perfection for silky smooth texture)
1/2 cup mango puree (fresh if you can swing it, but quality canned works too)
1 tablespoon of fresh lemon juice (none of that bottled stuff!)
1 teaspoon pure vanilla extract (the real deal, darlings)
A sneaky dash of salt (the secret magic that boosts flavor!)

The Rasgulla Magic:

10 plump, juicy rasgullas (choose ones that are firm yet spongy)
1/4 cup of that sweet rasgulla syrup (trust me, it’s liquid gold!)
1/2 teaspoon of cardamom powder (go fresh if you’re feeling extra fancy)

For That Crunchy Foundation:

1 cup crushed digestive biscuits (or graham crackers for my American friends)
4 tablespoons melted butter (salted or unsalted – you do you!)

The Glam Squad (aka Garnishes):

Fresh mango slices (cut them into cute little fans!)
Mint leaves (the fresher, the better)
Chopped pistachios (get the bright green ones for extra pop!)

Optional Jazzy Add-ins (because why not?):

A few strands of saffron (if you’re feeling extra luxurious)
A sprinkle of dried rose petals (for that ‘gram-worthy finish)
A dust of edible gold (when you’re channeling your inner royal)

Instructions To Make Mango Rasgulla Cheesecake

Step 1: Building Your Foundation

Grab those digestive biscuits (I’m ride-or-die loyal to McVitie’s – they just hit different!)
Crush them into submission using your food processor (or the good old zip-lock bag method)
Mix in that melted butter until it looks like wet sand
Press the mixture into your serving cups (Pro tip: Use the bottom of a shot glass for the perfect compress!)
Pop these babies into the fridge while we work our magic on the filling

Step 2: The Cheesecake

Start with your cream cheese (Philadelphia, always and forever – trust me on this!)
Beat it until it’s smoother than your favorite silk dress
Rain in that powdered sugar (Confession: I use Tate & Lyle’s superfine sugar for zero graininess)
In a fresh bowl, whip that cream until soft, dreamy peaks take shape!
Fold everything together like you’re handling clouds

Step 3: The Mango Magic

Time for that mango puree! (Psst… Alphonso mango pulp from Swad brand is my secret weapon)
Drizzle in the vanilla (Madagascar Bourbon vanilla takes everything to the next level!)
Squeeze in that fresh lemon juice
Blend it until it’s smoother than silk on a summer breeze

Step 4: The Rasgulla Revolution

Drain those gorgeous rasgullas (but save that precious syrup!)
Give them a gentle squeeze (treat them like stress balls, but with love)
Crumble half of them like you’re sprinkling joy
Mix in that cardamom powder (I always keep a stash of Everest brand handy)

Step 5: Assembly Time! (10 minutes)

Layer 1: Sprinkle those rasgulla pieces over your chilled base
Layer 2: Pour in that heavenly cheesecake mixture
Layer 3: More rasgulla magic!
Layer 4: Top with the remaining cheesecake mixture
Spread the top with care, like you’re crafting a masterpiece – because, honestly, you are!

Step 6: The Final Flourish (5 minutes + 4 hours chilling)

Into the fridge they go! (My Samsung French door refrigerator with precise temp control is a dream for desserts)
After chilling, garnish with those fresh mango slices
Sprinkle your pistachios (I source mine from Nutraj – always fresh and green!)
Add mint leaves for that pop of color
Optional: Dust with edible gold (because you’re fancy like that!)