Raspberry and Mango Cheesecake (no Bake)


Raspberry and Mango Cheesecake (no Bake)

Cook Time 30 minutes
Total Time 30 minutes
Servings 12 serves


  • 1 250 gram pkt sponge fingers
  • 250 gram cream cheese room temperature
  • 2/3 cup plain yoghurt
  • 2/3 cup sour cream
  • 3 lge eggs separated
  • 1/2 cup sugar
  • 2 tbsp gelatine
  • 2 tbsp water
  • 1 1/2 cup raspberries
  • 1 whole mango sliced small or tin mangos


  • 1 1/2 cup raspberries
  • 1 mango sliced thinly
  • 8-10 sprigs mint


  • Use a 9" round spring form tin. Arrange sponge fingers on bottom of pan, ensuring to cut fingers to cover base. Set aside.
  • Beat cream cheese, sour cream, yoghurt,egg yolks 1/4 cup plus 2 tbsp of sugar until smooth. Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved, stir into cheese mixture.
  • Beat egg whites with remaining sugar until soft peaks form. Fold egg whites, raspberries and mango into cheese mixture. Spoon filling onto sponge fingers. Refrigerate for 2-3 hours or until set.
  • To garnish, arrange raspberries in centre in a mound. Peel and slice mango thinly and arrange in a fan pattern around raspberries. Whip cream until stiff. With a piping bag pipe 8-10 cream rosettes around edge of cheesecake. Top rosettes with a sprig of mint.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”