No bake mango cheesecake|Mango cheesecake|How to make no bake mango cheesecake at home|Recipe of no bake mango cheesecake
No bake mango cheesecake is a perfect recipe to make this summer season. First and foremost, it’s a cheesecake, made using mangoes which is my favorite, and last but not least, it’s no bake and easy to make.
You may would want to try my cheesecake collection 👇
Virgin pina colada eggless no bake cheesecake
Summer and mangoes
Summer is fast approaching and streets are already flooded with number of variety of mangoes. We got our first batch of Farm fresh Alphanso Mangoes of this season.
We all were craving to relish mangoes in a different way, other than Mango semolina/sooji cake, Mango lava ladoo, Mango melon smoothie or Mango dome cake.
However making no bake mango cheese cake was on my to do list so I decided to go ahead with this.
Cream cheese or hung curd/yogurt
I have made various recipes earlier, with or without cream cheese. For instance Beetroot hung curd cheesecake, Rajgira/Amaranth no bake fruit tart and Yogurt mousse with gulkand and rose petal honey turned out delicious without using cream cheese.
As not everyone gets cream cheese easily available in their city, there is no reason to get disheartened. Replace 1 cup of cream cheese with :
1/2 cup paneer/ cottage cheese + 1/2 cup plain yogurt/ hung curd churned nicely in a mixer jar.
What goes into making no bake mango cheesecake?
This recipe has a base of digestive biscuits, granola and filling of cream cheese, fresh cream and fresh mango puree.
I also folded in some chunks of chopped mangoes for extra flavour.
Do try this wonderful dessert that can be made beforehand and kept in fridge to be served later. This recipe serves approx. 4 people.
Method to make no bake mango cheesecake
For the cheesecake base:
Crush the biscuits & granola in a small mixer jar. Add half of the melted butter and give a whizz.
Add the remaining butter till the mixture resembles the texture of crumbs. If required, add more biscuits or butter as needed.
Add about a tbsp of this biscuit butter mix to the bottom of each glass and press with the back of a spoon to even it out. Keep this in the refrigerator to set properly.
For the cheesecake filling:
In a big bowl, mix the cream cheese ( I have used Kraft, Philadelphia original), fresh cream, and sugar. Beat with a whisk or on the lowest setting of a hand beater till the sugar dissolves and no lumps of cream cheese remain.
Pour half of the mango puree into cream cheese. Stir well to combine, and reserve half of the mango puree, to be mixed into gelatin.
Pour this mix on top of the prepared biscuit base. This should be your biggest layer. So pour upto almost half of the glass.
Keep this into fridge for at least 4 to 5 hour’s to set well.
For mango glaze, top layer
To bloom gelatin, in a small bowl, sprinkle the gelatin over the water and let it sit for few minutes. Stir with a spoon till it completely dissolves.
Now add the remaining half mango puree to gelatin and mix well.
For the glaze topping:
Pour the mango gelatin mixture on top of the cheesecake layer. While adding, make sure to be gentle so as to not combine the second and third layers.
This will be a thin layer. Finally return the glasses to the fridge and let them set overnight or a minimum of 3-4 hours.
Garnish with mint leaves and pomegranate pearls just before serving.
Notes :
1. If you wish to avoid gelatin/agar agar, you can use thickened mango puree by heating it over medium heat and adding some diluted cornstarch to it.
2. You can use agar agar instead of Gelatin making this cheesecake. You may use 1 tsp of agar agar powder substituting 1 tbsp gelatin.
Recipe card
- For cheesecake base :
- Digestive Biscuits – 12-15
- Readymade Granola – 2 to 3 tsp
- Amul Butter – ¼ cup, melted
- For cheesecake :
- Mango Puree – 1 cup
- Sugar – ½ cup + 2 tbsp
- Cream Cheese (Kraft, Philadelphia orginal) – 225 gms
- Amul Fresh Cream – 180 gms
- Gelatin – 1 tbsp
- Water – ¼ cup
- For the cheesecake base:
- Crush the biscuits and granola in a small mixer jar.
- Add half of the melted butter and give a buzz.
- Add the remaining butter till the mixture resembles the texture of crumbs.
- If required, add more biscuits or butter as needed.
- Add about a tbsp of this biscuit butter mix to the bottom of each glass and press with the back of a spoon to even it out. Keep this in the refrigerator to set properly.
- For the cheesecake filling:
- In a big bowl, mix Kraft, Philadelphia orginal cream cheese, fresh cream, and sugar. Beat with a whisk or on the lowest setting of a hand beater till the sugar dissolves and no lumps of cream cheese remain.
- Pour half of the mango puree into cream cheese.
- Stir well to combine, and reserve half of the mango puree, to be mixed into gelatin.
- Pour this mix on top of the prepared biscuit base.
- This should be your biggest layer. So pour upto almost half of the glass.
- Keep this into fridge for at least 4 to 5 hour's to set well.
- For mango glaze, top layer
- To bloom gelatin, in a small bowl, sprinkle the gelatin over the water and let it sit for few minutes.
- Stir with a spoon till it completely dissolves.
- Now add the remaining half mango puree to gelatin and mix well.
- For the glaze topping:
- Pour the mango gelatin mixture on top of the cheesecake layer. While adding, make sure to be gentle so as to not combine the second and third layers.
- This will be a thin layer. Finally return the glasses to the fridge and let them set overnight or a minimum of 3-4 hours.
- Garnish with mint leaves and pomegranate pearls just before serving.
2. You can use agar agar instead of Gelatin making this cheesecake. You may use 1 tsp of agar agar powder substituting 1 tbsp gelatin.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
Let me know if you have any questions below in the comment section.
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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Happy Cooking
Regards❤️
Lata
Pin it for future reference 🔽🔽
Beautifully made n explained cheesecake. As you said this is the best season to make a no bake cheesecake.
Thank you Archana.
The first thing one stop by this post is the mesmerising pictures which are nothing less than a jewellery shop having *gold* all around. Amazing recipe with excellent post.
What a fantastic visualisation Shailender. Thank you for the beautiful words.
Oh my god, these look gorgeous and such an easy to make dessert!! They look so pretty and will make a great dessert for a party! A must try with fresh mangoes in season!
Glad to know that you liked these no bake beauties Priya. Thank you.
Mango cheesecake is one of my favorite desserts, especially during this season. Loved your photographs too.
Thank you Vandana.
Such a pretty and delicious sight to behold! Love all the beautiful and clean layers dear and mango! No one can resist this! A sure fire party hit! Awesome clicks too dear!
Thank you Vanitha for your kind words.
Super tempting, as I love both mango and cheesecake. I always get really amazed at how the Indian mango adds such a vibrant and bright yellow colour to any dish. As for the glaze on top I’ve used agar agar to set it and works well, just make sure you warm up the mango puree too.
Absolutely right Mayuri. Thank you.
I love mango season!! This cheesecake looks so good with beautiful toppings. I have couple of mangoes I will make vegan version of this recipe.
Thank you Uma. Wow… Vegan version sounds so good.
Such lovely images here. Love the colour of the mango glaze and I am sure the cheesecake is finger-licking good. I love these little cups you have here as well. It is so cute and perfect portion control.
Thank you Seema. Indeed these cups are best for portion control.
Absolutely delicious and gorgeous dessert. Would love to try it out in coming days once we get good ripe mangoes in our region…
Thank you Anshu. Please do try this and I am sure you will love this.
One of my top favourite no-bake cheesecake is mango flavour. Absolutely stunning and tasty cheesecake out there.
Thank you Jagruti
I love mango in desserts especially this no-bake mango cheesecake. You have made it so beautiful.
Thank you sapana.
Mangoes are my fav fruit and this cheesecake looks so so gorgeous lata ! The no bake version is an amazing share for sure 🙂
The season is here and i prepare this often….
Thank you Sasmita.
Tempting dessert
Thank you Neha and glad to know that you liked it.
looks lovely which brand of cream cheese did you use? thnx
Hi Kanan. I have used Kraft, Philadelphia original.
Thanks for writing in.
I love mangoes and also cheesecake. The no bake cheesecake is amazing and very tempting
Hey Hina, glad to know that. Thank you so much for stopping by.
WOW looks amazing will surely try btw can u pls give me measurement of fresh cream in ml?
Hi Shruti. Thank you and glad you liked it. It comes to the same in ml as grams that is 180 ml.
Thanks
Wow amazing Can u pls tell me the proportion of Wmul fresh cream in litres. Thanks.
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