These no-bake mini mango lassi cheesecakes are a delightful dessert to enjoy in hot weather. Their creamy texture, combined with the delicious mango flavor, makes for a refreshing treat. In addition, they are easy to make and freezer-friendly.
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Mango Lassi
Though I feel it doesn't need any introduction, I will humor myself by doing it anyway.
Lassi is a famous yogurt drink that originated in India. Believe it or not, lassi can either be sweet or salty. Yep.
Mango lassi is a sweet lassi (of course) and is prepared by blending yogurt, mango, milk and can either be with or without sugar.
I guess it depends more on how sweet the mango is.
Our no-bake mango cheesecake is one of our readers's favorite recipes and a must-make. Our mango sticky rice recipe is also as amazingly delicious!
Speedy Cheesecakes
These mini cheesecakes are not baked, so yes, they're easier to make.
Also, this recipe is a bit different from all of my no-bake cheesecake recipes.
I call it speedy cheesecakes. Why?
Because you don't need to chill it overnight. Just put them in the freezer for 3 hours, and they're ready!
No Gelatin Or Agar-Agar
These are also speedy ones in the sense that you don't need to bother preparing gelatin or agar-agar.
They hold up great and have such a creamy texture.
You should really try! Let me know what you think.
In Summary
These mini mango lassi cheesecakes are:
- simply perfect for this hot weather
- no-bake cheesecakes, meaning they're easier to make
- have no gelatin or agar-agar in them
- don't need to be chilled overnight
- if you've tried my no-bake cheesecake, then you'll know these will be DELICIOUS!
Video
📖 Recipe
Mini Mango Lassi Cheesecakes (No-Bake)
Video
Equipment
- hand mixer
Ingredients
The Base
- 6.7 oz digestive biscuits (190 g)
- ⅓ cup butter (80 g), melted
The Filling
- 10.5 oz full fat cream cheese (300 g), room temperature
- 1 cup unsweetened natural Greek yogurt (250 g), room temperature
- ½ cup powdered sugar (60 g), sifted
- 1 cup mango puree (250 g)
- 1 tablespoon lime juice
- ½ cup whipping cream min 35% fat (125 ml), chilled
Others
- more mango puree , for topping
- some cubed mango , for topping
Instructions
The Base
- Prepare 15 muffin liners in two muffin pans. Set aside.
- Place biscuits in a ziplock bag and using a rolling pin, bash them until you get fine crumbs.
- Place in a bowl together with butter and mix well.
- Divide evenly into 15 muffin liners and using the back of a spoon, press to compact. Place in the freezer for 30 minutes.
The Mango
- Peel a mango, take out the meat, and place it in a blender like this. Add in lime juice and blend until smooth.
- Separate 1 cup aside for the filling.
The Filling
- Place cream cheese in a bowl and using a hand held mixer, whisk until fluffy. Then add in powdered sugar and yogurt. Mix everything well.
- Now add in mango puree and mix. Set aside.
- In another bowl, add in whipping cream and whisk until stiff peaks. Then add in into cream cheese mango mixture. Gently fold everything to combine.
- Using an ice cream scoop, fill all the muffin cups. Shake the muffin pan to help the filling settle in. Use an offset spatula to smooth out the top.
- Place in the freezer (not fridge) for 3 hours or until they are firm.
Notes
- Depending on the size of the mango, you might need more than 1 mango since we also want to have more puree and cubed mango for the topping.
- Storage note: After the initial freezer set, keep the mini cheesecakes in the fridge. Do not leave them at room temperature for long. For longer storage or to make them ahead, freeze them, then let them sit briefly before serving.
- Serving Tip: Remove the muffin liners and transfer them to a serving plate. Spoon some mango puree on top followed by cubed mango and some mint. I like to wait around 10 minutes before serving them so that the texture is super creamy (not so frozen). This time will change depending on how cold your freezer is and the ambient temperature.
Uzma Khan says
Made them today...they turned out just perfect!!!
Vicky says
After making the mini mango cheesecakes I'm not going to eat them all so can they be stored in the fridge for a few days or the freezer what's left
Sareena says
Will canned mango purée work?
Bea says
Yes, it will.
Cherry Li says
May I know the lime juice listed in the ingredient list is required? The instruction didn’t mention anything about it.
Bea says
Yes, it's blended together with the mango. You can see it in the instruction when making mango puree. Hope it helps.
Susan Kuan says
Hi Bea, do I continue to leave it in the freezer after 3hr if I am only eating it tomorrow?
Tamika says
Can I omit the whip cream?
Tripti Baid says
Hi Bea! I am going to be making the dessert in the coming days. I was just wondering how long the shelf life of the cheesecakes are? As I'm hoping to make them on Saturday but not use them till Monday or Wednesday. Please inform me as soon as you can. Thank you!
Bea says
Hi! I don't recommend you making them that many days ahead though, unless you store them in the freezer. Hope it helps.
CP says
Hi Bea! Can I use graham crackers, or are digestive biscuits better?
Bea says
Hi! Yes you can use graham crackers, no problem. I personally prefer digestive biscuits because they have that saltiness touch to them that goes great with sweet treats. Hope it helps!
Amy Wong says
Can I add in gelatin cuz I’m staying in a tropical country n it melts very easily. If yes, what’s the proportion. Thanks 🙂
Anisa says
Can I still make this recipe without the whipping cream?
Supattra says
Very very nice testy
Donna says
Hi! Is there any substitute for whipping cream if it’s not available? Or can it be omitted in the recipe? Thank you!