No Bake Mango and Yogurt Cheesecake with Raspberries

Ingredients

• Biscuit crust base1 prepared
• Greek yogurt1.5 cups
• Cream cheese, softened100 g
• Mango puree1 cup
• Powdered sugar0.5 cup
• Fresh raspberries for garnish0.5 cup

Instructions

1. Ensure your biscuit crust is ready and chilled in a springform pan.
2. In a large bowl, beat the softened cream cheese, Greek yogurt, and powdered sugar until very smooth.
3. Gently fold in the mango puree until well incorporated.
4. Pour the yogurt and mango filling over the chilled crust.
5. Smooth the top with a spatula.
6. Refrigerate for at least 8 hours, or preferably overnight, until firm.
7. Garnish with fresh raspberries before releasing from the pan and serving.