No Bake Mango Cheesecake Recipe
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.
Equipment
Cake Pan
Blender
Cooking pot
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
Nutrition Facts
No Bake Mango Cheesecake Recipe
Serving Size
1 servings
Amount per Serving
Calories
310
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
36
mg
12
%
Sodium
130
mg
6
%
Potassium
230
mg
7
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
31
g
34
%
Protein
5
g
10
%
Vitamin A
1118
IU
22
%
Vitamin C
23
mg
28
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.