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–+ servings

No Bake Mango Cheesecake Recipe

Aarthi
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 like my honey cheesecake and white chocolate cheesecake.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Indian
Servings 10 servings
Calories 334 kcal

Equipment

  • Cake Pan
  • Blender
  • Cooking pot

Ingredients
  

FOR CRUST

  • 200 grams Digestive Biscuits
  • 50 grams Butter melted

FOR MANGO CHEESECAKE LAYER

  • 2 large Mangoes peeled and chopped
  • ½ litre Milk
  • 1 tablespoon Lemon Juice
  • 1 cup Sugar powdered
  • ½ cup Cream
  • 2 tablespoon Gelatin
  • ¼ cup Water

FOR MANGO TOPPING

  • 1 large Ripe Mangoes peeled and cubed
  • ¼ cup Sugar
  • 1 tablespoon Gelatin
  • ¼ cup Water

Instructions
 

  • Take biscuit in a blender and powder it. Melt butter and add it into the biscuit. Mix well. Spoon this into the cake pan and press to flatten it. Chill in in fridge for 30 mins.
  • Now make cheesecake layer. Take milk in a sauce pan, bring it to a boil. Add in lemon juice or vinegar and curdle it. Now strain this.
  • Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside.
  • Now take mangoes in a blender, add sugar, curdled milk, cream and blend till creamy. Add gelatin water and blend.
  • Spoon this over biscuit base and chill in fridge for 2 hours till set.
  • Now for the top layer. Soak gelatin in water for 10 mins. Heat it till it is melted. Set aside. Take mangoes, sugar and gelatin water and blender till creamy. Pour this over mangoes and chill overnight. Slice and serve.

Video

Notes

    1. When adding the mango topping, make sure to pour it gently over the cheesecake layer to avoid disturbing the base. Allow the topping to set slightly in the fridge before adding it to the cheesecake to ensure it doesn't mix into the cheesecake layer, giving it a clean, defined layer.
    2. 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. A perfect cheesecake filling should be thick, creamy, and hold its shape but not be too stiff.
    3. To prevent the cheesecake from becoming overly sweet, always add a bit of lemon juice to the filling. The acidity of the lemon juice helps balance the richness of the cream and sweetness of the mango.
    4. Using a springform pan makes the process of removing the cheesecake much easier. The sides of the pan can be removed once the cheesecake has set, allowing for a smooth, clean finish. Make sure the pan is lined with parchment paper to avoid any sticking.
    5. For an extra touch of elegance, top your cheesecake with fresh mango slices, a sprig of mint, or even a drizzle of mango puree.
    6. Using too much gelatin can result in a rubbery texture. Stick to the recommended amount to ensure a perfectly set cheesecake without a chewy consistency.
    7. 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 and giving you a smoother bite. Serving it too cold may cause it to be firmer than you want.
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Nutrition

Serving: 1servingsCalories: 334kcalCarbohydrates: 53gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 164mgPotassium: 229mgFiber: 2gSugar: 41gVitamin A: 1056IUVitamin C: 23mgCalcium: 96mgIron: 1mg
Keyword desserts recipe
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