No-bake mango cheesecake recipe

A recipe for a light and refreshing no-bake mango cheesecake.

5 z 5 ocen

Prep Time 30

Total Time 4 30

Course Cakes

Servings 14

Calories 155 kcal

Line the mold with baking paper or cling film and arrange a layer of ladyfingers on the bottom - I additionally sprinkled them with a little water to make them softer.
Blend the mango fruit jelly into a smooth mass and transfer to a large bowl.
500 g Apple & Mango in Jelly
Add quark cheese and sugar - blend thoroughly.
500 g quark cheese, 100 g sugar
Whip the cold heavy cream until stiff, add to the quark mixture and gently mix.
250 ml heavy cream
Pour cold water over the gelatin - just enough to cover it and let stand for 5 minutes.
6 teaspoons gelatin
Once the gelatin swells, heat it in the microwave for about 30 seconds - until it becomes liquid. If you don't have a microwave, place the bowl with gelatin in hot water and stir until it dissolves.
Add 2 heaped tablespoons of the cheesecake mixture to the gelatin, mix, and pour the whole thing into the rest of the cheesecake mixture, mix thoroughly.
Transfer the mango cheesecake to the mold with ladyfingers and smooth the surface.
120 g ladyfingers

Mix the yogurt thoroughly with powdered sugar.
200 g Greek yogurt, 1 tablespoon powdered sugar
Prepare the gelatin similarly to the cheesecake mixture.
1 teaspoon gelatin
Add a tablespoon of yogurt to the liquid gelatin, mix, and pour into the rest of the yogurt - mix thoroughly.
Transfer the yogurt topping onto the cheesecake, spread, and smooth the surface.
Place the cheesecake in the refrigerator for about 4 hours - until set.
Before serving, you can additionally sprinkle the cheesecake with coconut flakes.

Servings: 100gCalories: 155kcalCarbohydrates: 21gProtein: 5gFat: 7g

Keyword no-bake mango cheesecake

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