No-Bake Mango Yogurt Cheesecake with Raspberries
A refreshing and creamy dessert, perfect for hot summer days or any celebration, this No-Bake Mango Yogurt Cheesecake with Raspberries combines tropical mango, tangy yogurt, and a hint of sweet raspberries. With a simple crust made from Marie biscuits and a smooth cream cheese filling, this cheesecake is easy to make and doesn’t require any baking. Whether you’re serving it at a family dinner or a festive gathering, this cheesecake will impress everyone with its vibrant colors and delicious flavors.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Mango Pulp (Puree) | 2 cups | Use ripe mangoes for the best flavor |
| Britannia Cream Cheese | 500 grams | Ensure the cream cheese is softened |
| Hung Curd (Greek Yogurt) | 1 cup | You can substitute with regular yogurt, but Greek yogurt adds a creamier texture |
| Sugar | 3/4 cup | Adjust the sugar depending on the sweetness of the mangoes (can reduce to 1/2 cup) |
| Gelatin | 2 tablespoons | Alternatively, you can use Agar Agar for a vegetarian option |
| Water | 1/3 cup | Used to dissolve the gelatin |
| Raspberry Compote (or Puree) | 1/2 cup | Fresh raspberries can be pureed or use store-bought compote |
| Marie Biscuits | 250 grams | Or digestive biscuits can be used for the crust |
| Butter (melted) | 1/2 cup | Adds richness to the crust |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 10
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Instructions
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Prepare the Biscuit Crust
Start by making the crust. In a mixer jar or a ziplock bag, crush the Marie biscuits until they form fine crumbs. If using a ziplock bag, use a rolling pin or heavy pan to crush the biscuits. This will be the base of your cheesecake.
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Assemble the Crust
Line the bottom and sides of an 8-inch or 9-inch springform pan with parchment or baking paper. In a mixing bowl, combine the crushed biscuits with melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture evenly into the base of the prepared pan. Place the crust in the freezer for 10-20 minutes to firm up. This step ensures that your crust will hold together when serving. -
Dissolve the Gelatin
While the crust is chilling, pour 1/3 cup of water into a microwave-safe or heatproof bowl. Add the gelatin powder or Agar Agar to the water. Heat the gelatin in the microwave or over a double boiler until completely dissolved. Set it aside to cool slightly. -
Make the Cream Cheese Mixture
In a stand mixer or using a hand mixer, add the softened cream cheese and beat it for about a minute until smooth. Then, add the sugar and continue beating for another 2 minutes until fluffy and well combined. -
Add the Yogurt and Mango Pulp
Add the hung curd (Greek yogurt) to the cream cheese mixture and beat until well combined. Then, add the fresh mango pulp and mix until the mixture is smooth and creamy. -
Incorporate the Gelatin
Slowly add the dissolved gelatin to the cream cheese-yogurt-mango mixture. Mix thoroughly until everything is well incorporated. -
Assemble the Cheesecake
Pour the creamy mango mixture over the chilled biscuit crust in the springform pan. Use a spatula to smooth the top evenly. -
Add Raspberry Swirls
Drop small spoonfuls of raspberry compote or puree onto the surface of the cheesecake mixture. Using a skewer or toothpick, gently swirl the raspberry puree into the cream cheese mixture to create a beautiful marbled effect. If you prefer, you can leave the bits of raspberry puree visible for added texture. -
Chill the Cheesecake
Place the cheesecake in the refrigerator and allow it to chill for at least 4-5 hours, or preferably overnight. This step is crucial for the cheesecake to set properly and develop its rich, creamy texture. -
Serve and Enjoy
Once the cheesecake has set, carefully remove it from the springform pan. Slice it into generous portions and serve chilled. This No-Bake Mango Yogurt Cheesecake with Raspberries is perfect as a summer dinner party dessert or to enjoy on a warm evening with friends and family.
Tips for a Perfect Cheesecake
- Use Fresh Ingredients: Fresh mangoes provide the best flavor for the puree, making the cheesecake more vibrant and aromatic.
- Sweetness Adjustment: Mangoes vary in sweetness, so adjust the sugar to suit your taste. If your mangoes are extra sweet, reduce the sugar to 1/2 cup.
- Chill Overnight: For the best results, allow the cheesecake to set in the refrigerator overnight. This will ensure that the filling is firm and smooth.
- Gelatin Alternatives: If you’re using Agar Agar, make sure to dissolve it in hot water before adding it to the mixture. Follow the instructions on the Agar Agar package for the correct ratio.
This No-Bake Mango Yogurt Cheesecake with Raspberries is the ultimate summer treat that combines the tropical sweetness of mango with the tang of yogurt and the freshness of raspberries. Whether you’re serving it for a special occasion or simply as a weekend treat, this dessert will leave your guests wanting more. Enjoy it after a refreshing meal like Spicy Vegetarian Thai Noodle Bowl and Lavender Lemonade Cooler for a complete, satisfying dining experience!
