No-Baked Mango Yogurt Cheesecake Recipe

INGREDIENTS:

Cake base

• 100g digestive biscuits
• 80g melted butter

Cheese filling:

• 250g cream cheese, room temperature
• 3 tbsp fresh milk
• 3 tbsp icing sugar or to taste
• 280g mango yogurt (about 2 small tubs)
• 1/2 tbsp lemon juice
• 150g fresh topping cream/non-dairy whipping cream
• 1 fresh mango, cut into cubes
• 1.5 tbsp gelatin + 2 tbsp water

Mango Topping

• 2 fresh mangoes, chopped , about 320g
• 1 tbsp sugar or to taste
• 1/2 tbsp lemon juice
• 1 tbsp gelatin + 1 tbsp water

INSTRUCTIONS:

Cake base

1. Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.

Cheese filling:

1. Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
2. Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
3. Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
4. Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. Set aside in the refrigerator.

Mango topping

1. Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.

Source: Papa Cooks

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