Desserts 🤖 AI Generated

Bangladeshi Mishti Doi Cheesecake (Light)

Creamy, cardamom-kissed cheesecake inspired by Bengal's beloved fermented sweet yogurt, baked into a no-bake dream. This Fat Switch version cuts 40% of calories while keeping every drop of authentic caramelized richness and probiotic tang.

25m

Prep Time

Servings

312

Calories

22g

Protein

🛒 Ingredients

✓ 150g plain Greek yogurt (2% fat)
✓ 80g low-fat ricotta cheese
✓ 2 tbsp jaggery paste
✓ 1.5 tbsp raw honey
✓ 1/4 tsp ground green cardamom
✓ 1/8 tsp rose water (optional)
✓ 1/4 tsp vanilla extract
✓ 1 large egg white
✓ 1/3 cup almond flour
✓ 6 pitted dates
✓ 1 tbsp melted coconut oil
✓ 1 pinch sea salt
✓ 2 tbsp pistachios (crushed, for garnish)

👨‍🍳 Instructions

1. Prepare the Base: Pulse 6 pitted dates, 1/3 cup almond flour, 1 tbsp coconut oil, and a pinch of salt in a food processor until a moist crumb forms. Divide between 2 glasses or small ramekins (about 3 tbsp per vessel), pressing gently to create a compact base. Refrigerate while preparing filling.

2. Bloom the Spices: In a small dry skillet over low heat, warm 1/4 tsp green cardamom seeds (or ground cardamom) for 30 seconds until fragrant. This releases essential oils and intensifies the Bengali spice character.

3. Combine Yogurt Base: In a bowl, whisk together 150g Greek yogurt and 80g ricotta until completely smooth, about 1 minute. No lumps—this is the foundation of your cheesecake texture.

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4. Incorporate Sweetness: Gently fold in 2 tbsp jaggery paste and 1.5 tbsp honey into the yogurt mixture until evenly distributed. The jaggery adds the signature caramel undertone of Mishti Doi.

5. Season Perfectly: Add the bloomed cardamom, 1/4 tsp vanilla extract, and 1/8 tsp rose water (if using). Stir gently 6-8 times to distribute without overworking—you want the filling light and aerated.

6. Lighten with Egg White: In a separate clean bowl, whisk 1 egg white to stiff peaks. Fold it into the yogurt mixture in two additions using a spatula, preserving the airiness. This mimics the mousse-like texture of cheesecake.

7. Layer and Chill: Divide the filling evenly between the two base-lined glasses or ramekins. Smooth the tops with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 2 hours (or up to 8 hours).

8. Garnish and Serve: Just before serving, sprinkle 1 tbsp crushed pistachios over each cheesecake. Add a tiny pinch of cardamom powder on top for visual appeal and aroma.

📊 Nutrition per Serving

Calories312 kcal

Protein22g

Carbohydrates44g

Fat7g

🏷️ Tags

#low-calorie cheesecake recipe#Bangladeshi Mishti Doi dessert#no-bake cheesecake with Greek yogurt

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