No Bake Mango Yogurt Cheesecake Recipe With Raspberries
A vegetarian Continental recipe with mango pulp (puree), britannia cream cheese, hung curd (greek yogurt). Ready in 40 min, serves 10.
Curated byLucas Dubois🇫🇷
- 1
To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first
mango pulp (puree)(2 cups)britannia cream cheese(500 grams) - 2
Crush the marie biscuits in a mixer jar, until fine crumbs
marie biscuit - (or digestive marie)(250 grams) - 3
You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits
marie biscuit - (or digestive marie)(250 grams) - 4
Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper
- 5
Melt the butter; mix together the melted butter and biscuit crumbs in a mixing bowl and press evenly onto the base of the prepared springform pan
marie biscuit - (or digestive marie)(250 grams)butter - melted(1/2 cup) - 6
Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up
- 7
Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water
tablespoons gelatin - or agar agar(2)water(1/3 cup) - 8
Heat the gelatin in a microwave or over a double boiler till it has dissolved completely
tablespoons gelatin - or agar agar(2) - 9
Keep aside
- 10
Add the cream cheese to the stand mixer jar and beat for a minute
britannia cream cheese(500 grams) - 11
Add sugar and beat till fluffy, about 2 minutes;Now add the yogurt, beat to combine
sugar - (can reduce to ½ if your mangoes are very sweet)(3/4 cup) - 12
Later add the mango pulp, mix well
mango pulp (puree)(2 cups) - 13
Add the gelatin and mix everything together
sugar - (can reduce to ½ if your mangoes are very sweet)(3/4 cup)tablespoons gelatin - or agar agar(2) - 14
Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)marie biscuit - (or digestive marie)(250 grams) - 15
Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like
britannia cream cheese(500 grams)raspberry compote - or puree(1/2 cup) - 16
You can leave the bits of raspberry puree as it is, also
raspberry compote - or puree(1/2 cup) - 17
Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)raspberry compote - or puree(1/2 cup) - 18
Serve this colourful No Bake Mango Yogurt Cheesecake Recipe With Raspberries as a summer dinner party dessert after a meal of Spicy Vegetarian Thai Noodle Bowl Recipe, Lavender Lemonade Cooler Recipe
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)
Nutrition Facts
Per serving
Rate this recipe
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No Bake Mango Yogurt Cheesecake Recipe With Raspberries
A vegetarian Continental recipe with mango pulp (puree), britannia cream cheese, hung curd (greek yogurt). Ready in 40 min, serves 10.
Curated byLucas Dubois🇫🇷
Directions
18 steps- 1
To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first
mango pulp (puree)(2 cups)britannia cream cheese(500 grams) - 2
Crush the marie biscuits in a mixer jar, until fine crumbs
marie biscuit - (or digestive marie)(250 grams) - 3
You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits
marie biscuit - (or digestive marie)(250 grams) - 4
Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper
- 5
Melt the butter; mix together the melted butter and biscuit crumbs in a mixing bowl and press evenly onto the base of the prepared springform pan
marie biscuit - (or digestive marie)(250 grams)butter - melted(1/2 cup) - 6
Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up
- 7
Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water
tablespoons gelatin - or agar agar(2)water(1/3 cup) - 8
Heat the gelatin in a microwave or over a double boiler till it has dissolved completely
tablespoons gelatin - or agar agar(2) - 9
Keep aside
- 10
Add the cream cheese to the stand mixer jar and beat for a minute
britannia cream cheese(500 grams) - 11
Add sugar and beat till fluffy, about 2 minutes;Now add the yogurt, beat to combine
sugar - (can reduce to ½ if your mangoes are very sweet)(3/4 cup) - 12
Later add the mango pulp, mix well
mango pulp (puree)(2 cups) - 13
Add the gelatin and mix everything together
sugar - (can reduce to ½ if your mangoes are very sweet)(3/4 cup)tablespoons gelatin - or agar agar(2) - 14
Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)marie biscuit - (or digestive marie)(250 grams) - 15
Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like
britannia cream cheese(500 grams)raspberry compote - or puree(1/2 cup) - 16
You can leave the bits of raspberry puree as it is, also
raspberry compote - or puree(1/2 cup) - 17
Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)raspberry compote - or puree(1/2 cup) - 18
Serve this colourful No Bake Mango Yogurt Cheesecake Recipe With Raspberries as a summer dinner party dessert after a meal of Spicy Vegetarian Thai Noodle Bowl Recipe, Lavender Lemonade Cooler Recipe
mango pulp (puree)(2 cups)britannia cream cheese(500 grams)
About this recipe
A vegetarian Continental recipe with mango pulp (puree), britannia cream cheese, hung curd (greek yogurt). Ready in 40 min, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
