Mango Yogurt Cheesecake


By now you must have figured out my extreme love for fresh mangoes. Yes, mangoes in summer you surely can’t miss it for even a day! And mangoes combined in one of my favorite dessert is pure happiness.

This cheesecake is so easy to whip up that you won’t think twice before making one. Resting on a crispy and healthy muesli crust, the decadent yogurt mango cheesecake filling shouts summer. I was initially skeptical to replace the luxurious cream cheese with Greek yogurt, but the creamy and luscious texture from the yogurt is not to be missed. Each layer in this dessert is pure deliciousness.

Take the mangolicious vibe far and wide with this delightful dessert because you need something creamy, healthy and flavorful to indulge in. Its a make ahead treat for all your friends and family this summer. Have a wonderful weekend 🙂

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INGREDIENTS: (For 3 – 4 people)

For the cheesecake:

  • 180 grams plain Greek Yogurt (I used Epigamia Plain Greek Yogurt)
  • 4 tbsp fresh cream
  • 2 medium sized Alphonso mangoes, peeled and roughly chopped
  • 1/4 tsp vanilla extract
  • 2 tbsp agave nectar ( you can use honey or maple syrup)

For the base:

  • 1 cup muesli ( I used store bought muesli and removed the dried berries from it)
  • 2 tbsp unsalted butter, melted

For garnishing:

  • 1 medium sized banana, diced
  • 1/2 cup grated freshly grated coconut
  • 1/4 tsp lemon zest
  • few mint leaves
  • 2 tbsp muesli



  • To make the base, take the muesli in a food processor and grind it to a fine powder.
  • Add melted butter and combine it properly, ensuring no big lumps are formed. Microwave the mixture for 1 minute.
  • Take a jar or serving glass and divide the mixture evenly between  4 containers. Using the back of a spoon, make sure to even out the crumb.
  • To make the cheesecake filling, take the roughly chopped mangoes, vanilla extract, Greek yogurt and agave nectar in a blender and blend until a smooth mixture is formed.
  • Fold in the fresh cream to this mango mixture and using a spoon divide it evenly between the 4 containers with the crumb base.
  • Allow this mixture to set atleast 7 – 8 hours, preferably overnight in the fridge.
  • A couple of hours before serving, combine the lemon zest and freshly grated coconut in a bowl.
  • Garnish evenly with a thin layer of freshly grated coconut. Top it up with a few pieces of diced mangoes, 1/2 tbsp of muesli, a mint leaf and put it in the fridge.
  • Serve right out of the fridge and enjoy this yummy dessert!

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