Yoghurt minicheesecakes with chia, mango and lime mousse and whipped cream cloud


Yoghurt minicheesecakes with chia, mango and lime mousse and whipped cream cloud

These no-bake cheesecakes are my top 3 as far as simple and quick desserts are concerned. They are so easy to make and don't require any fancy ingredients. Actually you can improvise and modify them accordingly to your personal preferences and your supplies. Any kind of fruits will do, also chocolate, caramel. You can mix some fruits with cheese base and change the flavour and colour of your cheesecakes.

It is all up to your taste. I hope you will try them out. I guarantee you will make them again and again. 🙂

Makes 4 cheesecakes

  • 1 cup Greek yoghurt
  • 2 tbsp chia seeds
  • 2-3 tbsp honey (depending how sweet cheesecake you like)*
  • 1,5-2 tbsp lime juice
  • 250 grams mascarpone
  • 150 ml heavy cream, cold
  • 1-2 tbsp powdered sugar
  • fruits to finish (strawberries, blueberries, raspberries)
  • almond flakes, toasted. For decoration
For the mousse:
  • 1 mango, ripe and sweet
  • 1 lime, juice and zest (finelly grated)
  • honey, optional
  1. Place yoghurt in a bowl. Add chia seeds and mix everything. Let it sit for about 30 minutes.

    Add mascarpone and mix everything well.

    Add honey and lime juice, accordingly to your preferences.

    Divide the cheesecake mixture between your serving glasses or jars. Cover them with plastic and put them into a fridge.

    Peel the mango and cut off the stone. Place it into a blender and blend into a mousse. If it is too fibrous then use a sieve to get a smooth consistency. Add grated lime zest and as much lime juice as you like. If your mango wasn't sweet enough- add some honey. Mix everything until well combined.

    Remove your cheesecakes from the fridge. Layer each cheesecake with mango & lime mousse.

    Whip cream until quite stiff. At the end of whipping stage add 1-2 tbsp powderd sugar.

    Decorate each dessert with whipped cream cloud.

    Finish with fresh fruits and sprinkle with toasted almond flakes.

    Keep in the fridge until served.


Recipe Notes

*The sweet & sour ratio in these little desserts is up to your taste. I'm not giving you strict proportions between honey and lime juice. It would be perfect if the layers contrasted a bit. Personally I like sweet cream at the top and sweet cheesecake with sour mousse between. But again- you are the boss in your kitchen :))

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