Sunday, 26 June 2011

Mango and Passionfruit No-bake Cheesecake

There are some days when a little indulgence is what's called for. Spending a little extra time to make something a little extra special. This was one of those days. But, in all honesty, this little treat doesn't take that long. Because it's a no-bake cheese cake. You just assemble the little beauties in individual cups/ramekins/whatever and refrigerate. Easy as pie (or cheese cake...) 


I used individual small glasses for my cheesecakes but ramekins, or even little teacups or expresso cups would be lovely. Glasses work well because you can see the pretty layers. There's something quite retro about this dessert, which I love. Honestly, this dessert is seriously rich so you could even stretch to 7 or 8 little portions. Next time I'm going to try putting them in some cute little 1930s teacups I was given last year.


Inspired by this recipe from Edible Garden but with quite a few substitutions and tweaks.

Makes approx 6 individual portions:

250g cream cheese
150g greek yoghurt
1/3 cup caster sugar
1 cup mango puree (from a tin, or make your own fresh)
3 fresh passionfruit
1/2 fresh lime
12 digestive biscuits
1 tbsp golden syrup
1/4 cup melted butter
3 sheets gelatine, dissolved in 1/4 cup water
Raspberries for garnish

In a food processor, blitz your digestive biscuits into fine crumbs. Add golden syrup and melted butter and whizz until it comes together into claggy lumps. Divide between 6 ramekins/glasses and press down to compact and create the base of the cheesecake.

Dissolve the gelatine (check packet for instructions, they can differ) and water in a small pan over a low heat. When dissolved stir into the mango puree.

Whisk together the cream cheese, yoghurt and sugar. Add half of the mango puree to this mixture and stir until fully combined. Divide this between the 6 ramekins/glasses.

Half the passionfruit and scrape the seeds into the remaining puree. Add juice of half a lime. Top each cheesecake with a layer of puree.

Refrigerate for at least six hours before eating. Decorate with raspberries.

Easy peasy. And very pretty.




---------------------------------------------------------------------------------------------

3 comments:

  1. This looks amazing, exotic, and easy to do. My kind of cheesecake. I think I'll have one with a cup of tea.

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete
  3. Have made these several times, all delicious and very simple to make. Have fooled my guests into thinking they were shop brought as Im a novice cook :)

    ReplyDelete