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🇫🇷
Instructions
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)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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)
Rate this recipe
