Makes: 8 bites
Serving: 2 bites per adult serving
Preparation: No baking
Ingredients: 100 g crushed digestive or oat biscuits, 40 g finely chopped Ausha Organic Cashews, 45 g melted butter, 200 g cream cheese, 120 g thick Greek yoghurt, 3 tbsp mango purée, 4 tsp Ausha Energy Plus, zest of 1 lime, 1 tbsp lime juice and 1–2 tbsp honey or maple syrup. For the topping, use diced fresh mango, chopped cashews and a little extra lime zest.
Step-by-step procedure
- Make the crunchy cashew base.
Crush the digestive or oat biscuits into fine crumbs. Add the finely chopped Ausha Organic Cashews and mix together. Pour in the melted butter and stir until everything resembles moist crumbs and holds together when pressed. - Form the cheesecake bases.
Line a small tray with baking paper, or use individual silicone moulds. Firmly press the biscuit-and-cashew mixture into the bottom to create an even base. Refrigerate for around 15 minutes while you prepare the filling. - Make the mango cheesecake filling.
Place the cream cheese, thick Greek yoghurt, mango purée and honey or maple syrup in a mixing bowl. Whisk until the mixture is smooth, creamy and lump-free. - Add the Energy Plus last.
Add 4 teaspoons of Ausha Energy Plus, the lime zest and lime juice to the cheesecake mixture. Fold or whisk gently until evenly combined.
Keeping this part no-bake means the Energy Plus powder isn't subjected to prolonged cooking heat. - Assemble the cheesecake.
Remove the chilled biscuit bases from the fridge. Spoon or spread the mango cheesecake mixture evenly over the top and smooth the surface. - Chill until firm.
Refrigerate for approximately 3–4 hours, or until firm enough to cut cleanly. If you want particularly neat little squares for photographs or serving, a short spell in the freezer can make them easier to slice — they don't need to be frozen solid. - Cut and decorate.
Lift the cheesecake from the tray and cut it into 8 small bites. Top each piece with fresh diced mango, chopped Ausha cashews and a little freshly grated lime zest. - Serve cold.
Serve straight from the fridge for the best creamy texture and fresh mango-lime flavour.
Little chef's trick
Don't mix the fresh mango topping into the cheesecake too early. Add it just before serving so the mango stays bright and juicy and doesn't release too much moisture into the cheesecake.
The flavour combination should work particularly well because mango softens the earthier notes of the Energy Plus blend, lime gives it freshness, the creamy filling rounds everything out, and the cashew-biscuit base provides crunch
