Delicious mango cheesecake without gelatin or agar agar is a eggless no bake cheesecake recipe. This delightful mango dessert is a simple recipe requires no baking and is perfect for those hot summer days when you crave a refreshing treat.
About No Bake Mango Cheesecake without Gelatin or Agar Agar Recipe
This easy mango cheesecake recipe is a delightful way to enjoy the vibrant flavors of mangoes in a rich and creamy dessert. The combination of the buttery biscuit base, smooth mango filling, and tangy notes creates a dessert that will leave you craving for more. Surprise your loved ones with this tropical treat and let them experience the bliss of mango in every bite.
This delicious no bake mango cheesecake recipe is a low sugar, low fat, vegetarian cheesecake recipe made without using eggs, agar agar, or gelatin.
It is a no bake cheesecake so you don’t need to turn on oven in hot summers and make it quickly without any hassles.
With its creamy texture and the natural sweetness of mangoes, this mango cheesecake is sure to become a favorite among both kids and adults. Let’s dive into the recipe and discover how to make this mouthwatering dessert with minimal effort.
Other Healthy and Eggless Cheesecake Recipes
Why You Should Try this Mango Cheesecake without Gelatin Recipe
- Easy to make
- Simple easy to find ingredients
- Eggless
- No bake recipe
- Low in sugar
- Low in fat
- Made ahead recipe
My latest recipe
Mango Cheesecake Recipe without Gelatin Ingredients
- Homemade low fat cream cheese
- Non dairy whipping cream
- Well ripe mango
- Desi khand (for adding sweetness)
- Lemon juice
- Mango essence(optional)
- Corn flour
Health Benefits of Eating Mango
- Mangoes not only offer a delightful burst of tropical flavor but also provide numerous health benefits. Here are some of the key health benefits of mangoes:
- Mangoes are packed with essential nutrients, including vitamin C, vitamin A, vitamin E, potassium, and dietary fiber. These nutrients support overall health and contribute to a well-balanced diet.
- They are a great source of vitamin C, which is known for its immune-boosting properties. It also help in strengthen the immune system, promote wound healing, and protect against illnesses and infections.
- The high fiber content in mangoes aids digestion and promotes a healthy digestive system. Fiber helps prevent constipation, supports regular bowel movements, and improves overall gut health.
- Mangoes contain several antioxidants, including vitamin A and beta-carotene, which are beneficial for eye health. These antioxidants help protect the eyes from oxidative stress and reduce the risk of age-related macular degeneration and cataracts.
- The fiber, potassium, and antioxidants in mangoes helps in regulating heart health, blood pressure as well as cholesterol levels.
- Despite their natural sweetness, mangoes can be a beneficial addition to a weight management plan. The fiber content helps promote a feeling of fullness, reducing overeating, and supporting weight control.
Remember, while mangoes offer various health benefits, it’s important to consume them in moderation as part of a balanced diet. Enjoy this delicious fruit as a healthy snack, add it to salads or smoothies, and savor its tropical goodness while reaping its nutritional rewards.
Follow the simple steps below to create a mouthwatering mango cheesecake that will impress your family and friends.
Step by Step Instructions to Make No Bake Mango Cheesecake without Gelatin or Agar Agar
Prepare the base:
1.Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. Transfer the biscuit crumbs to a bowl and add the melted unsalted butter. Mix well until the crumbs are evenly coated.
3. Press the biscuit mixture into the bottom of a greased 7-inch loose bottom pan, forming an even layer. Refrigerate the pan while you prepare the filling.
Make the mango puree:
4. Peel and chop the mangoes into small pieces.
6. Add desi khand(traditional Indian sweetener) and blend the mango pieces in a blender until you get a smooth puree. Set aside
Prepare the filling:
7. In a mixing bowl, combine the homemade cream cheese, half of the mango puree, lemon juice, mango essence and mix them well with the help of a beater until all the ingredients are fully incorporated.
8. Add corn flour and mix again till the mixture becomes smooth. Keep it aside.
9. In another bowl take non-dairy whipping cream and beat it until it forms stiff peaks.
10. Now add whipped cream to the mango and cream cheese mixture and mix well once again till it becomes a smooth creamy mixture.
Preparation of mango jelly
11. Transfer rest of the mango puree in a frying pan. Cook it on low medium flame until it starts thickens.
12. Switch off the flame and let it cool completely.
Assemble the cheesecake:
13. Take out the cake pan from the refrigerator. Pour the prepared mango filling over the biscuit base, spreading it evenly.
14. Smooth the top of the filling with a spatula or the back of a spoon.
15. Cover the pan with plastic wrap and refrigerate for at least 6-8 hours or best overnight, allowing the cheesecake to set.
Serve and enjoy:
16. Once the cheesecake has set, remove it from the pan by gently releasing the sides.
17. Fill prepared mango jelly in a piping bag and decorate the cheesecake. Garnish with fresh mango slices and some pista pieces. Cut into slices and ENJOY!
18. Serve chilled and savor the creamy, fruity goodness of the mango cheesecake.
Serving Suggestions
Serve it as an exotic easy mango dessert recipe after meal to your guests or as a evening snack to satisfy your sweet tooth.
Tips and Tricks
- Use well ripe mango so that there will be natural sweetness in the cheese cake and less requirement of adding sugar content.
- Give at least 8-10 hours to set cheesecake in the refrigerator or you can put in the freezer for an hour before serving to get a nice clean cut to the pieces.
- Make a fine powder of biscuit to set the base perfectly.
- I use digestive biscuits here they are low in sugar, you can use any other biscuits of your choice and taste or you can also use salted cracker instead.
- I didn’t add any sugar to the base but if you want it sweeter can add khand, coconut sugar, jaggery powder or even honey.
- You can also add any flavour to base like cardamom, cinnamon etc.
Recipe Card
No Bake Mango Cheesecake without Gelatine or Agar Agar
Ingredients
For base
- 100 gm digestive biscuits
- 2 tbsp melted unsalted butter
For making mango puree
- 2 cup mango puree from 2 medium size mango
- 3 tbsp desi khand
For filling
- 150 gm homemade cream cheese
- 150 gm non dairy whipping cream
- 1 cup mango puree
- 1.5 tbsp lemon juice
- ½ tsp mango essence
Instructions
Prepare the base:
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Transfer the biscuit crumbs to a bowl and add the melted unsalted butter. Mix well until the crumbs are evenly coated.
- Press the biscuit mixture into the bottom of a greased 7-inch loose bottom pan, forming an even layer. Refrigerate the pan while you prepare the filling.
Making of the mango puree:
- Peel and chop the mangoes into small pieces.
- Add desi khand(traditional Indian sweetener) and blend the mango pieces in a blender until you get a smooth puree. Set aside
Preparation of filling:
- In a mixing bowl, combine the homemade cream cheese, half of the mango puree, lemon juice, mango essence and mix them well with the help of a beater until all the ingredients are fully incorporated.
- Add corn flour and mix again till the mixture becomes smooth. Keep it aside.
- In another bowl take non-dairy whipping cream and beat it until it forms stiff peaks.
- Now add whipped cream to the mango and cream cheese mixture and mix well once again till it becomes a smooth creamy mixture.
Preparation of mango jelly
- Transfer rest of the mango puree in a frying pan. Cook it on low medium flame untill it starts thickens.
- Switch off the flame and let it cool completely.
Assemble the cheesecake:
- Take out the cake pan from the refrigerator. Pour the prepared mango filling over the biscuit base, spreading it evenly.
- Smooth the top of the filling with a spatula or the back of a spoon.
- Cover the pan with plastic wrap and refrigerate for at least 6-8 hours or best overnight, allowing the cheesecake to set.
Serve and enjoy:
- Once the cheesecake has set, remove it from the pan by gently releasing the sides.
- Cut into slices and garnish with fresh mango slices or a dusting of powdered sugar.
- Serve chilled and savor the creamy, fruity goodness of the mango cheesecake.
Video
Notes
2. Give at least 8-10 hours to set cheesecake in the refrigerator or you can put in the freezer for an hour before serving to get a nice clean cut to the pieces.
3. Make a fine powder of biscuit to set the base perfectly.
4. I use digestive biscuits here they are low in sugar, you can use any other biscuits of your choice and taste or you can also use salted cracker instead.
5. I didn’t add any sugar to the base but if you want it sweeter can add khand, coconut sugar, jaggery powder or even honey.
6. You can also add any flavour to base like cardamom, cinnamon etc.
Try out this easy mango cheesecake recipe without gelatin at home. If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
