No Bake Mango Yogurt Cheesecake Recipe With Raspberries

Step 1: To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first

Step 2: Crush the marie biscuits in a mixer jar, until fine crumbs

Step 3: You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits

Step 4: Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper

Step 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

Step 6: Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up

Step 7: Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water

Step 8: Heat the gelatin in a microwave or over a double boiler till it has dissolved completely

Step 9: Keep aside

Step 10: Add the cream cheese to the stand mixer jar and beat for a minute

Step 11: Add sugar and beat till fluffy, about 2 minutes;Now add the yogurt, beat to combine

Step 12: Later add the mango pulp, mix well

Step 13: Add the gelatin and mix everything together

Step 14: Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan

Step 15: Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like

Step 16: You can leave the bits of raspberry puree as it is, also

Step 17: Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight

Step 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