No Bake Mango Yogurt Cheesecake Recipe With Raspberries
The No Bake Mango Yogurt Cheesecake Recipe is a colorful and flavourful dessert with mangoes, raspberry puree, cream cheese, hung curd. It makes a perfect dessert for the summer parties when mangoes are in full season.
Indian summers are synonymous with mangoes and this No Bake Mango And Yogurt Cheesecake Recipe With Raspberries is a way to eat cool on hot days.
This recipe is a celebrative mango dessert recipe that needs no baking, made with hung curd (Greek yogurt) and cream cheese combined and has a goodness of raspberries too.
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.
If you like this No Bake Mango Yogurt Cheesecake Recipe, here are more cheesecake recipes to satiate your sweet tooth this summer
Note:
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You can halve the quantity of the biscuit base for a thinner crust; I usually make a thicker base because that’s what my family likes.
- To make the raspberry puree, simply blend the raspberries in a blender and pour through a sieve to remove seeds.
- If like me you didn’t line your pan with parchment paper, fret not, just run a sharp knife dipped in hot water all around edge to loosen the cheesecake from all sides before releasing the springform pan.
20 M
20 M
40 M
10 Servings
Ingredients
- 2 cups Mango Pulp (Puree)
- 500 grams Britannia Cream Cheese
- 1 cup Hung Curd (Greek Yogurt)
- 3/4 cup Sugar , (can reduce to ½ cup if your mangoes are very sweet)
- 2 tablespoons Gelatin , or Agar Agar
- 1/3 cup Water
- 1/2 cup Raspberry Compote , or puree, strained For the Cheesecake crust
- 250 grams Marie Biscuit , (or digestive marie)
- 1/2 cup Butter (Salted) , melted
How to make No Bake Mango Yogurt Cheesecake Recipe With Raspberries
To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first. Crush the marie biscuits in a mixer jar, until fine crumbs. You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits.
Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper.
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. Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up.
Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water. Heat the gelatin in a microwave or over a double boiler till it has dissolved completely. Keep aside.
Add the cream cheese to the stand mixer jar and beat for a minute.
Add sugar and beat till fluffy, about 2 minutes;
Now add the yogurt, beat to combine.
Later add the mango pulp, mix well.
Add the gelatin and mix everything together. Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan.
Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like. You can leave the bits of raspberry puree as it is, also.
Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight.
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.
