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Solving for Pi Cheesecake

It’s a simple equation – mango + raspberry + cheesecake + pie equals delicious! Take a cue from the molecular gastronomy trend and scoop up this deconstructed dessert that literally “pops” with flavor!

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Prep Time 40 min
Total Time 60 min
Servings 6

Ingredients

Pie Crust Triangles

1: Pillsbury® refrigerated pie crust, softened as directed on box

1/2: cup graham cracker crumbs (8 squares)

1/4: cup sugar

1/3: butter, melted

Cream Cheese Filling

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

Mango Sauce

1: ripe medium mango, seed removed, peeled and chopped

2: tablespoons sugar

Raspberry Sauce

3: cups fresh or frozen (thawed and drained) raspberries

3: tablespoons sugar

Garnish

2: packages (0.33 oz each) strawberry-flavored popping candy

24: fresh raspberries

Chocolate Pi Symbols

1/2: cup semisweet chocolate chips

1: teaspoon shortening

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Directions

1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. With 5-inch round cutter, cut 4 rounds from crust. Cut each round into 6 triangles. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Dip both sides of pie crust triangles into butter; dip into crumb mixture, coating both sides. Place on parchment-lined cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool while preparing remaining ingredients.
2 In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.
3 In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
4 In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
5 Line another cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in additional 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 pi symbols on waxed paper. Refrigerate 10 minutes to set chocolate. Set aside.
6 To assemble, place desired number of pie crust triangles in row on serving platter. Decoratively spoon dollops of cream cheese filling, and pipe mango and raspberry sauces on serving platter as desired. Garnish with popping candy, fresh raspberries and chocolate pi symbols.
7 To eat, pick up crust piece and slide it across platter scooping up sauces and filling as desired.

EXPERT TIPS

Expert Tips

To strain raspberry sauce, use fine strainer and rubber spatula to press raspberries through strainer.

Plastic squeeze bottles can be purchased at discount and craft stores.

There is more than one way to serve this dessert. Half the fun is creating your own equation or design.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 320),

% Daily Value

Total Fat: 36g; 36%
(Saturated Fat 20g, 20% Trans Fat 1g 1% ),
Cholesterol: 80mg; 80%;
Sodium: 420mg; 420%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 4g 4% Sugars 48g 48% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 4%;

Exchanges:

2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;