No Bake Mango Cheesecake Recipe made using fresh mangoes, sugar, gelatin, paneer creates a creamy mango cheesecake topped over a buttery biscuit base. This cheesecake is made using no cream cheese, spring form pan and eggs.
No Bake Mango Cheesecake Recipe
Mango Cheesecake Recipe made with simple ingredients, homemade paneer and sugar. This recipe doesn't need condensed milk. So it is far more easy. Mango cheesecake are perfect for parties. Since it is super easy to make. This cheesecake is so colourful that kids will love it for sure.
About Mango Cheesecake
No Bake mango cheesecake is a creamy, tropical dessert made without eggs, perfect for vegetarians or those avoiding egg-based recipes. Even though it has gelatin, you can easily swap agar agar instead of gelatin.
It has a biscuit or cookie crust, topped with a luscious mango-flavored cheesecake layer made using ingredients like paneer, cream, fresh mango pulp, gelatin.
This recipe is a no-bake version, and uses gelatin to help the cheesecake firm up in the fridge. Pure vegetarians can use agar agar powder instead of gelatin.
Want it vegan? Just swap in plant-based yogurt for cream. Use tofu for paneer and agar agar for gelatin. Top with fresh mango slices, coconut flakes, or pistachios, it's a refreshing summer treat.
Similar Recipes
Last summer, during the peak of mango season, I visited my cousin's house after years. One afternoon, as we sat sipping chai, she casually mentioned missing cheesecake but couldn't eat the usual kind because of the cream cheese.
That's when it hit me, I could make her something special. Using homemade paneer, mangoes, cream and gelatin, I whipped up an mango cheesecake without condensed milk or cream cheese.
It was a simple no-bake dessert recipe. When she took the first bite. She loved it to the core. It tasted just like biting into fresh mango with all its juicy aroma.
Eggless Mango Cheesecake Recipe without condensed milk & cream cheese
It is a No Bake Eggless Mango Cheese Cake. Are you wondering that you can't find cream cheese in your place so you cannot make this recipe, no worries, this recipe doesn't need cream cheese.
I couldn't find cream cheese in my place too. But you can always check my homemade cream cheese recipe.
This recipe is so special to me. Because I tried this for the first time and it was close to perfection. The taste was so good, my totally family enjoyed it.
I got so many compliments for this recipe from my relatives and family. I know this will be a special recipe to celebrate this special day. Check out blueberry cheesecake recipe too.
Ingredients
- Biscuits: The base of the cheesecake is made using biscuits. You can use any biscuit of your choice.
- Butter: Butter is used to bind the crushed biscuits together and form the base.
- Mangoes: The star ingredient of the cheesecake, mangoes. Using ripe mangoes which are sweet to get full taste. Canned mango puree can be used.
- Milk: Milk is used to make a paneer which is then used as substitute for cream cheese.
- Lemon : used to curdle milk to make paneer.
- Sugar: Sugar is added to sweeten the cheesecake.
- Cream: Cream adds richness and smoothness to the cheesecake layer.
- Gelatin: Gelatin is a key ingredient for setting the cheesecake layer. You can use agar agar powder instead of gelatin.
Step by Step Pictures
1)For making cheesecake. You need removable base cake pan or spring form cake pan. This makes the de-moulding easier.
Making biscuit base
2)Take biscuits of your choice in a food processor or blender. Digestive biscuits or graham crackers are best choice. Pulse it few times until it is crushed.
3)Pour in melted butter and pulse few more times until just combined.
4)The biscuits should be combined with the butter and look like wet sand.
5)Press the biscuits crumbs on the bottom of the pan. Place this in fridge until set.
Make Fresh Paneer
6)Instead of cream cheese we are using fresh paneer. Take milk in a sauce pan. Bring it to a full boil. Once it reaches boil, reduce the flame and add in lemon juice. Mix gently, the milk will curdle.
7)Now the milk has curdled. You have got soft paneer.
8)Strain this through a sieve. Rinse under cold water. Squeeze to remove excess whey. This is your fresh paneer.
Blooming gelatin
9)This is for cheesecake layer. I used 1 tablespoon of gelatin. Take it in a bowl and cover with ¼ cup of cold water. Let it bloom for 10 minutes. The gelatin would become soft in texture.
Now you can melt it in microwave for just 30 seconds. or melt it on a pan over low heat. gelatin should be completely melted and look transparent. Set aside.
Mango Puree
10)Take ripe sweet mangoes, peel off skin and chop roughly. Choose sweet mangoes for best taste.
11)take mangoes and sugar in a blender. Depending on the sweetness of mangoes you can add in sugar.
12)Blend till smooth and creamy.
13)I got around 2 cups of sweetened mango pulp. I divided it into two portion. You need 1 ½ cup mango pulp for the cheesecake filling. ½ cup for the topping.
Making Cheesecake Filling
14)Take fresh paneer, 1 ½ cup sweetened mango pulp, ½ cup cream in a blender.
15)Blend till super smooth and creamy.
16)Pour in the melted gelatin mixture.
17)Blend again till super smooth. This is your cheesecake filling.
18)Pour this over the biscuit base and spread evenly. Place this in fridge for 2 hours for the cheesecake to set.
Mango Topping
19)Take ½ cup of mango pulp in a pan.
20)For mango topping you need gelatin as well. I soaked 1 teaspoon of gelatin in 3 tablespoon of water for 10 minutes. Heat until it is melted. Pour this into the mango pulp.
21)Add ¼ cup water and heat this gently until the whole mixture is heated through. Remove and set aside to cool.
22)Pour cooled mango topping over cheesecake filling. Spread evenly.
23)Place this in fridge overnight to set.
24)To remove cheesecake. Use a knife to gently remove the cheesecake from the pan. Place the pan over a cup of container and gently ease the sides. The cheesecake will be de mould. Slice and serve.
Expert Tips
- When using paneer in your cheesecake, make sure to blend it until it's completely smooth.
- To get the perfect set, soak the gelatin in cold water for about 5 minutes before dissolving it in warm water.
- For a richer, creamier texture, go for full-fat paneer instead of low-fat versions.
- You can use honey or maple syrup to sweeten the filling instead of refined sugar.
FAQ
No-bake cheesecakes set in the fridge, while baked cheesecakes require an oven to set the filling. No-bake versions are lighter and quicker to make.
Yes, paneer works as a lighter, vegetarian alternative to cream cheese.
4-6 hours or preferably overnight for best results. This allows the filling to firm up properly without rushing the process.
Use vegan cream cheese and agar-agar instead of dairy and gelatin. You can also make the crust dairy-free by using plant-based ingredients.
📖 Get Recipe
No Bake Mango Cheesecake Recipe
Equipment
Ingredients
For Base Crust
- 200 grams Digestive Biscuits
- 75 grams Unsalted Butter melted
For Fresh Paneer
- ½ litre Milk
- 2 teaspoon Lemon Juice
For Mango Puree
- 3 large Ripe Mangoes or 2 cups of mango pulp
- ¾ cup Granulated Sugar powdered
For Cheesecake Filling
- ½ cup Heavy Cream
- 1 tablespoon Gelatin
- ¼ cup Water
For Mango Topping
- 1 teaspoon Gelatin
- ¼ cup Water
Instructions
- Making Base - You need removable base cake pan or spring form pan. Take biscuit in a food processor and powder it. Melt butter and add it into the biscuit, pulse few times till combined. Spoon this into the cake pan and press to flatten it. Place it in the fridge.
- Make Fresh paneer - Take milk in a sauce pan, bring it to a boil. Once it reaches full boil, reduce flame and add in lemon juice. mix well until milk is curdled. Now strain this in a strainer and rinse with lots of cold water. Press and remove the excess whey. Set aside.
- Blooming Gelatin - Take gelatin in a bowl. Add ¼ cup of cold water. Let it soak for 10 mins. Now gelatin is soft. Place this in microwave or heat on low until the gelatin is completely melted. Set aside.
- Make Mango Puree - Take mangoes and sugar in a blender. Puree till smooth. I used around 3 large mangoes and I got around 2 cups of mango pulp. I divided the mango pulp into two portion. I used 1 ½ cup of mango pulp for the filling and ½ cup of mango pulp for topping.
- Make cheesecake filling - Take fresh paneer, 11/2 cup mango pulp, cream in a blender and blend until smooth. Now pour in the melted gelatin and blend again till combined. Take base from fridge and Spoon this over biscuit base and chill in fridge for 2 hours till set.
- Top mango layer - Soak 1 teaspoon gelatin in 3 tablespoon water for 10 mins. Heat it till it is melted. Set aside. Take ½ cup mango pulp, ¼ cup water, melted gelatin in a pan and heat gently till it is all combined. Allow this to cool for 5 minutes. Pour this over the cheesecake layer and spread evenly. Place it in fridge and let it set overnight.
- De-moulding - To remove cheesecake. Use a knife to gently remove the cheesecake from the pan. Place the pan over a cup of container and gently ease the sides. The cheesecake will be de mould. . Slice and serve.
Notes
- After mixing the mango cheesecake filling, check the consistency. If it seems too runny, you can add a bit more gelatin, but be careful not to overdo it.
- To prevent the cheesecake from becoming overly sweet, always add a bit of lemon juice to the filling.
- Using a springform pan makes the process of removing the cheesecake much easier.
- For an extra touch, top your cheesecake with fresh mango slices, a sprig of mint.
- Using too much gelatin can result in a rubbery texture. Stick to the recommended amount.
- Let the cheesecake sit at room temperature for about 10-15 minutes before serving. This helps soften the texture slightly, making it easier to cut.
Nutrition
Tried this Recipe
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Priya
Hi Aarthi I tried this recipe and it’s looks like your cake and it tastes very nice and yummy 😋
Vasugirani
Hi ya. What cream are you using?
Aishwarya
Hi aarthi,
Your Mango cheesecake recipe was one of an interesting receipe.
A small mistake I have observed is , in receipe description for milk =500 litre you have mentioned it as 500 grams.
Please correct me if I am wrong.If not please correct the same in your blog.
I am a big fan of your receipe and I have tried most of your dishes and it perfectly tasted and yummy as like you.
Preena Mathew
Hi Aarthi, I had been making your cheesecake recipe which used ready made paneer. It looks like you have made changes to the original recipe. Please could you share that same recipe again? TIA