Tuesday, July 5, 2016

No-Bake Mango Yogurt Cheesecake

No bake desserts are perfect in this heat! This mango yogurt cheesecake does not require turning on your oven, and it's super quick and easy from start to finish.

The mango yogurt and whipped cream in the cream cheese mix lighten the cheesecake and make it an indulgent yet refreshing treat. I doubled the amount of mango cubes called for in the original recipe and loved how each bite has the perfect ratio of sweet mango cubes to cream. I used "1/3 less fat" Philadelphia cream cheese and Chobani mango yogurt to lessen the guilt and to intensify the mango-ness of it all, respectively. Butter was also lowered in the graham crust to have just enough moistness to hold the crumbs together and to not be too oily.

I am very pleased with how tasty and pretty this turned out (if you look past the gaps on the sides). Next time to give it a clean and even side, I will place the mango cubes toward the center and tap the pan after layering the top cream layer.

No-Bake Mango Yogurt Cheesecake
recipe adapted from Anncoo Journal (with step by step photos)
makes one 8" cake


100g graham cracker crumbs
50g melted butter
1. Grease sides of a 8 inch removable cake pan and line the bottom.
2. Mix together graham cracker crumbs and melted butter.
3. Press onto bottom of lined cake pan.
4.Chill in the fridge for later use.

Cheese filling:
226g "1/3 less fat" cream cheese, room temperature
3 tbsp milk
2 tbsp cane  sugar or to taste
2 small tubs mango yogurt (meiji brand), about 280g
1/2 tbsp lemon juice
150g fresh topping cream/non-dairy whipping cream
2 fresh mango, cut to cubes
1 1/2 tbsp gelatin + 2 tbsp water
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 sugar at medium speed with 3 tablespoon of fresh milk until smooth.
3. Pour in dissolved gelatin and mix well. 
4. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
5. Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
6. Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. 
7.  Set aside in the refrigerator.

Mango Topping:
2 fresh mangoes, chopped , about 194g
1 tbsp sugar or to taste
1/2 tbsp lemon juice
1 tbsp gelatin + 1 tbsp water
1. Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
2. Blend chopped mangoes, lemon juice and sugar till smooth. 
3. Pour in dissolved gelatin and mix well.
4. Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. 
5. Chill the cake for at least 4 hours or overnight before serving.

Beat together cream cheese, sugar, and milk.

Add gelatin, mango yogurt, and lemon juice and continue beating.

Fold whipped cream into cheese mixture.
Layer half of cheese mixture onto prepared crust.
Layer mango cubes on top.
Top with rest of cheese mixture.

Note: layer mango cubes closer to center to minimize gaps on the sides.

Taste: 5 stars out of 5
Great balance of rich cream cheese and tangy yogurt flavor. Love how the mildly sweetened cheese mixture pairs with the sweet mango cubes! Tip: use ripe mangoes!
Texture: 5 stars out of 5
Creamy, fluffy, and not overly rich!

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