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.

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