No Bake Mango Cheesecake Recipe | Easy Eggless Cheesecake Without Gelatin or Agar Agar
Make creamy no bake mango cheesecake without gelatin or agar agar. This easy eggless mango dessert is perfect for summer parties and celebrations.
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
1. Use well ripe mango so that there will be natural sweetness in the cheese cake and less requirement of adding sugar content.
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.
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.