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Mango Yogurt Cheesecake Cups

Enjoy a creamy, refreshing dessert without turning on the oven. These No-Bake Mango Yogurt Cheesecake Cups combine fresh mango, Greek yogurt, cream cheese, and a buttery biscuit base to create the perfect individual dessert. Prepare four portions at once in your 4-compartment food-grade silicone container, refrigerate or freeze, and enjoy whenever you're craving something sweet.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Servings: 4 Dessert Portion
Course: Dessert
Cuisine: International
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For Base
  • 1 cup crushed digestive biscuits
  • 3 tablespoons melted butter
For the Filling
  • 200 g cream cheese (softened)
  • 1 cup Greek yogurt
  • ΒΌ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh mango puree
For Topping
  • Fresh mango cubes
  • Mint leaves (optional)

Equipment

  • 4-Compartment Food Grade Silicone Storage Container with Lid
  • Electric Hand Mixer or Whisk
  • Mixing Bowl
  • Spoon
  • Spatula
  • Measuring Cup

Method
 

  1. Mix crushed biscuits with melted butter until evenly combined.
  2. Divide the biscuit mixture equally among the four compartments of your silicone container and press down firmly.
  3. In a bowl, beat cream cheese until smooth.
  4. Add Greek yogurt, powdered sugar, vanilla extract, and mango puree.
  5. Mix until creamy and lump-free.
  6. Spoon the filling evenly over the biscuit base.
  7. Smooth the tops with a spatula.
  8. Cover with the lid and refrigerate for at least 4 hours, or freeze for a firmer dessert.
  9. Garnish with fresh mango cubes and mint before serving.

Notes

  • Alphonso mangoes provide the richest flavor.
  • Freeze for a refreshing summer dessert.
  • You can substitute mango with strawberries, blueberries, or peaches.