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No bake Mango & Pineapple Combo Cheese Cake (made with Paneer)

May-29-2017
Amrita Dwivedy
30 minutes
Prep Time
0 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT No bake Mango & Pineapple Combo Cheese Cake (made with Paneer) RECIPE

Two fruits I would pick for a yellow coloured dessert are mangoes and pineapples. So whats better than making a mango pineapple cheese cake combo and trust me it turned out so good. And guess what!!No need to buy cream cheese and gelatin. Its made with paneer,yoghurt and cream :birthday:.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • American
  • Chilling
  • Dessert
  • Vegan

Ingredients Serving: 8

  1. Mangoes-2/3 (depending on size)
  2. Cream-1 can/ Amul fresh cream(200 ml)
  3. Yoghurt-1 packet
  4. Paneer-500 gm/Homemade paneer-made from 1 litre milk
  5. Sugar(powdered)- 1 cup
  6. Pineapple juice- 1/4 cup
  7. Pineapple cream biscuit-1 large packet/2 small packets
  8. Mint leaves- few

Instructions

  1. Place the yogurt on a strainer lined with muslin cloth and let it rest for 3 hours. After three hours you will have really thick yogurt. 
  2. In the meanwhile,prepare the base by crushing the pineapple cream biscuits and lining it in the base of tin and press properly. The cream present in it obliviates the requirement of butter.
  3. Keep the tin in the freezer till you are ready with the second layer
  4. Alternatively, you can use digestive biscuits, crumble it and mix with butter and line the base of tin
  5. Now, take 2 mangoes and make mango puree. You can add sugar into it as required. Add 3 tbsp of cream/ whipping cream to get a well set top layer.
  6. Put the puree in the lower fridge till the second layer is made and set
  7. When your hung curd becomes ready, take paneer and hung curd and mix in the blender till smooth
  8. Add cream,pineapple juice and powdered sugar as per specified quantity into the above mixture and mix it with blender again till it forms the right consistency.
  9. Line this mixture which forms the second layer on top of the biscuit layer and keep it in freezer for 20 mins
  10. After 20 mins, take the mango puree from the lower freeze, blend it again and spread it on the second layer
  11. Place the tin in freezer for approximately four hours
  12. You can also make in night time and allow it to set overnight and use it the next day
  13. When the cheesecake is ready and set, garnish with mint leaves and freshly cut mango and pineapple cubes.Enjoy!!!

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Jayant Kumar
Jun-01-2017
Jayant Kumar   Jun-01-2017

Awesome

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