Description
These Mini Mango Lassi Cheesecakes are a delightful no-bake treat that combines the creamy richness of cheesecake with the tropical sweetness of mango and the tangy freshness of Greek yogurt. Perfect for hot days, these bite-sized cheesecakes feature a crunchy digestive biscuit base, a fluffy mango-infused filling, and a refreshing topping of mango puree and cubed mango. Easy to prepare and irresistible to eat, they make an excellent dessert for gatherings or a special snack.
Ingredients
Crust
- 6.7 oz digestive biscuits (190 g)
- 1/3 cup butter (80 g), melted
Filling
- 10.5 oz full fat cream cheese (300 g), room temperature
- 1 cup unsweetened natural Greek yogurt (250 g), room temperature
- 1/2 cup powdered sugar (60 g), sifted
- 1 cup mango puree (250 g)
- 1 tbsp lime juice
- 1/2 cup whipping cream (125 ml), minimum 35% fat, chilled
Topping
- More mango puree, for topping
- Some cubed mango, for topping
Instructions
- Prepare the Base: Line two muffin pans with 15 muffin liners. Place digestive biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin. In a bowl, combine the biscuit crumbs with melted butter and mix well. Divide the mixture evenly into the muffin liners and press down firmly with the back of a spoon to form the base. Place the pans in the freezer for 30 minutes to set.
- Make the Mango Puree: Peel a ripe mango, cut out the flesh, and place it in a blender. Add lime juice and blend until smooth. Set aside 1 cup of the mango puree for the cheesecake filling.
- Prepare the Filling: In a bowl, whisk the full fat cream cheese with a handheld mixer until fluffy. Add powdered sugar and Greek yogurt, mixing thoroughly until smooth. Incorporate the reserved 1 cup of mango puree into the mixture and combine well.
- Whip the Cream: In a separate chilled bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and mango mixture, ensuring an even and light consistency.
- Assemble the Cheesecakes: Using an ice cream scoop, evenly fill each muffin liner with the mango cheesecake filling. Tap the muffin pan gently to help the filling settle and smooth the tops with an offset spatula.
- Freeze to Set: Place the filled muffin pans into the freezer (not the refrigerator) and chill for at least 3 hours, or until the cheesecakes are firm.
- Add Toppings: Before serving, top each cheesecake with additional mango puree and some cubed mango for an attractive finish and extra mango flavor.
Notes
- Ensure the cream cheese and Greek yogurt are at room temperature before mixing to achieve a smooth texture.
- Use ripe and sweet mangoes for the best flavor in the puree.
- Do not substitute whipping cream with lower-fat creams, as this affects the texture and ability to whip properly.
- These cheesecakes are best served chilled and consumed within 2 days for optimal freshness.
- Allow the cheesecakes to sit at room temperature for 5-10 minutes before eating for a creamier texture.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian-inspired
