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Mini Mango Lassi Cheesecakes (No-Bake) Recipe

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4.2 from 15 reviews

These Mini Mango Lassi Cheesecakes are a refreshing no-bake dessert inspired by the classic Indian mango lassi drink. Featuring a crunchy digestive biscuit base, creamy mango-infused filling made with cream cheese and Greek yogurt, and topped with extra mango puree and fresh mango cubes, these individual cheesecakes are perfect for warm weather and gatherings. They require minimal baking skills and set firmly in the freezer for a deliciously smooth, fruity treat.

  • Total Time: 3 hours 50 minutes
  • Yield: 15 servings

Ingredients

Base

  • 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), min 35% fat, chilled

Topping

  • More mango puree (for topping)
  • Some cubed mango (for topping)

Instructions

  1. The Base: Prepare 15 muffin liners in two muffin pans and set them aside. Place the digestive biscuits in a ziplock bag and crush them finely using a rolling pin. Transfer the crumbs to a bowl, mix well with the melted butter, then evenly divide this mixture into the muffin liners. Press down firmly with the back of a spoon to compact the crust evenly. Place the pans in the freezer for 30 minutes to set.
  2. The Mango Puree: Peel a mango and remove the flesh. Place the mango flesh in a blender along with the lime juice and blend until smooth. Reserve one cup of this mango puree to use in the filling.
  3. The Filling: In a large bowl, whisk the cream cheese using a handheld mixer until fluffy. Add the sifted powdered sugar and Greek yogurt, mixing until smooth and well combined. Incorporate the reserved mango puree into this mixture and stir well. In a separate bowl, whip the chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the mango cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.
  4. Assemble and Freeze: Using an ice cream scoop, fill each muffin liner evenly with the mango cheesecake filling. Gently shake the muffin pans to help the filling settle and use an offset spatula to smooth the tops. Place the pans in the freezer (not the fridge) for at least 3 hours or until the cheesecakes are firm.
  5. Serve: Before serving, top each mini cheesecake with additional mango puree and cubed mango pieces for a fresh garnish.

Notes

  • Ensure the cream cheese and Greek yogurt are at room temperature for a smoother filling texture.
  • Use ripe, sweet mangoes for the best flavor in the puree.
  • These cheesecakes need to be stored in the freezer and served chilled for the best texture.
  • Allow the cheesecakes to sit at room temperature for 5-10 minutes before eating to soften slightly.
  • If you prefer a sweeter filling, you can adjust the amount of powdered sugar to taste.
  • For a gluten-free version, substitute digestive biscuits with gluten-free cookies.
  • Author: Monica
  • Prep Time: 50 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/mini-mango-lassi-cheesecakes-no-bake-recipe/