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Solving for Pi Cheesecake
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Prep Time:
40 minutes
Total Time:
1 hour
Mango raspberry cheesecake pie: a modern twist on a classic dessert bursting with flavor!
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup graham cracker crumbs (8 squares)
  • 1/3 butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) Yoplait® 99% Fat Free French vanilla yogurt
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 ripe medium mango, seed removed, peeled and chopped
  • 2 tablespoons sugar
  • 3 cups fresh or frozen (thawed and drained) raspberries
  • 3 tablespoons sugar
  • 2 packages (0.33 oz each) strawberry-flavored popping candy
  • 24 fresh raspberries
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 425°F and line a cookie sheet with parchment paper. Unwrap the pie crust and lay it out on your work surface. Use a 5-inch round cutter to cut out 4 rounds from the crust, then cut each round into 6 triangles. In a small bowl, mix cracker crumbs with 1/4 cup of sugar. Dip both sides of the pie crust triangles in melted butter, then coat them in the crumb mixture. Arrange the coated triangles on the parchment-lined sheet and bake for 8 to 10 minutes until golden brown. Allow them to cool while you prepare the rest of the ingredients.
  • Whip cream cheese, yogurt, 1/3 cup sugar, and vanilla in a medium bowl with an electric mixer on high speed until fluffy. Chill covered in the refrigerator until needed.
  • Place all mango sauce ingredients into a blender or food processor and blend on high for about 30 seconds until smooth. If the sauce is too thick, you can add up to 1 tablespoon of water. Transfer the sauce into a plastic squeeze bottle, pastry bag, or resealable food-storage plastic bag. Cut a small tip or corner off the pastry bag or plastic bag for easy piping. Store the sauce covered in the refrigerator until you're ready to use it.
  • Place all raspberry sauce ingredients in a blender or food processor. Blend on high speed for about 30 seconds until smooth. Strain the mixture through a fine strainer to remove seeds. Transfer the sauce to a plastic squeeze bottle, pastry bag, or resealable plastic bag. Snip a small tip or corner off the bag for piping. Chill in the refrigerator until needed.
  • Prepare a second cookie sheet lined with waxed paper. In a 1-cup microwave-safe measuring cup, heat chocolate chips and shortening uncovered on Medium (50%) power for 30 seconds. Stir well, then continue to microwave at 10-second intervals until completely melted and smooth. Transfer the melted chocolate into a small resealable food-storage plastic bag, seal it, and snip off a small corner of the bag. Pipe out 24 pi symbols onto the waxed paper. Chill in the refrigerator for 10 minutes to allow the chocolate to set. Set aside for later use.
  • Arrange pie crust triangles in a row on a serving platter. Add dollops of cream cheese filling and drizzle mango and raspberry sauces on top. Sprinkle with popping candy, fresh raspberries, and chocolate pi symbols for a stunning presentation.
  • Enjoy the delicious mix of sauces and fillings by gracefully sliding your fork through the crispy crust.

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