Mango Cheesecake
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Eggless No Bake Mango Cheesecake

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Here is the recipe…

Add melted butter to crumbled biscuits and combine. Press this mixture to the cheesecake dish you are using and refrigerate it while you continue to make the rest of the cheesecake…

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Dissolve gelatine in hot water. when it becomes warm add to mango pulp…

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Combine cream cheese and sugar till smooth. Add mango gelatine mix to this and combine…

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Add whipped cream to the cheese mango pulp mix in two parts and combine. Add fresh mango pieces (if using) and combine well…

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Pour the cream cheese mix over the refrigerated biscuit base and refrigerate for a minimum of 2 hours. Once it is set, pour the glaze topping over it and chill for another 3-4 hours…

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Recipe adapted from here.

Mango Cheesecake
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Eggless No Bake Mango Cheesecake

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Servings: 10 -12
Author: Maria Jose

Ingredients

For the base

  • 250 gms Digestive biscuits (finely crumbled)
  • 100 gms Butter (melted (I used unsalted butter))

For the filling

  • 340 gms Philadelphia full fat cream cheese (12 oz, refer notes for substitute)
  • 250 ml Whipping cream (1 cup approx)
  • 1.5 cup Mango pulp
  • 1-2 Mango (cut into small bite size pieces (optional))
  • 1 tbsp Gelatine (10 gms)
  • 1/2 cup Hot water
  • 2-3 tbsp Icing sugar
  • 1/3 - 1/2 cup Sugar (refer notes)

For glaze topping

  • 1 cup Mango pulp
  • 1 tbsp Gelatine ( 10 gms)
  • 1/2 cup Hot water

Instructions

  • For the base:
  • Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.
  • For the filling:
  • Dissolve gelatine in hot water. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form. Combine the cream cheese and sugar, till it becomes smooth. Combine the mango puree and warm gelatine mixture. Add this to the cream cheese mixture. Mix well. Add the whipping cream to this in two batches and combine well. Add the mango pieces (if using) and mix well. Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping.
  • For the glaze topping:
  • Dissolve the gelatine in hot water. When it is warm, add it to mango puree and mix well. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
  • Keep @ room temp 10 mins before serving, so that the biscuit layer softens a bit.
  • You can store in the fridge for 3-4 days.

Notes

If you are using a single loose bottom tin, I think you will need a 9 or 10 inch loose bottom tin. I got 12 mini cheese cakes, 6 cheesecakes in glass and a 6 inch round cheese cake from the above qty. You can serve it in individual glasses also. The biscuit layer should be refrigerated for a minimum of 10 mins, before pouring the cheese layer on top. For those of you reside in India, I think you can use Amul cheese spread to make this. If you cant find the same, please check out this link to see how you can make it at home: http://www.tarladalal.com/Low-Fat-Cream-Cheese-3485r The qty of sugar depends on the level of sweetness you want. I used 1/3 cup of sugar. Do a taste test and adjust the qty accordingly. I used canned mango pulp. Though I've used gelatine in this recipe, I think you can substitute it with same qty china grass/agar agar.

 

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    • Hi Shruthi,

      I’m not sure about arrowroot powder, but if china grass/agar agar is available, it works. I didnt know it was difficult to get gelatine in Dubai!

      Cheers
      Maria

      Reply

  • Coincidentally, I made this today. usually I use stewed strawberries as topping. But this time just mixed fresh mangoes pieces to some pulp as topping. Waiting to dig into it after dinner :))

    Reply

  • Hi Maria, how would you use Chinagrass in this recipe, as I am vegetarian and Chinagrass only works when boiled.  Thanks for your assistance.

    Reply

    • Hi Gita,

      I havent tred this recipe with china grass yet. However I’ve made a similar dish with china grass. The method I used for that is:

      soak 10 gms china grass in 1 cup of water for 15 mins. Let it boil, till the china grass melts. Remove from fire. When it becomes warm, strain it and add to mango pulp and follow the rest of the recipe.

      Hope you get to try it soon :)

      Cheers
      Maria

      Reply

  • i loooveeee mangoes and am a fruitarian…:)
    i have been thinking of making this cheese cake since i saw it on edible garden but this ctream cheese has been playing games with me.. when i dint need it i used to see it in teh supermarkets and now when i want it, just could not get it.. i am definitely making this.. will let u know maria

    Reply

  • Haha loved the narration dear..And glad that the end result is this lovely recipe… I am in love with mango cheesecakes and can eat it all day skipping all my meals.. :)

    Reply

  • story behind the cake is very interesting.I love mangoes &am definitely going 2 bake oh! sorry make it as early as possible.my family love ur recipies.thank u 4 all those mouthwatering dishes.

    Reply

  • I’m so glad to hear that you used to hate mangoes… ;) because i still do and all of my friends/relatives say i’m the only one like this in this whole world :) Now at least there is some hope that my dislike to fruits,especially mangoes will change one day :)

    Reply

  • haha am so glad you got over your bias against mangoes and gave them a chance! I haven’t eaten a decent mango in 3 years so I would definitely be one of those people who wold have stared you down for refusing one! Enjoyed your  post and this luscious dessert! Love layered ones and anything with mangoes…mmm bliss! 

    Reply

  •  hi Maria,
    hope that u are doing fine. writing you after almost 1 year. This mango cheesecake looks interesting but want to ask you one thing before trying it and that can I use cheese spread for this recipe?

    Waiting for your reply,

    Rgds,
    Shamita

    Reply

    • Hi Shamita,

      I’m doing good, thanks. Hope you are also doing great.

      I think you can, because the the philadelphia cheese I used, it was written cheese spread, so I think it’s ok. Hope you get to try this soon and like it too..

      Cheers
      Maria

      Reply

  • Hi Maria,

    I tried the mango cheesecake….and wow!!! it was really really good…I am very happy because desserts are usually not meant for me to make…but this recipe and the way you have presented it, I just had to do it! I even made the masala rice which came out well …thanks a lot Maria for giving us such yummy recipies :) Regards, Smitha

    Reply

    • Hi Smitha,

      You are welcome dear! I’m thrilled to know that the dessert came out well. Thanks a lot for trying the recipes and also for sharing your feedback here :)

      Cheers
      Maria

      Reply

  • Hi.. I tried this recipe and it turned out to be a great success.. Everyone loved it…………………Pls keep posting such wonderful pudding recipes

    Reply

  • Thank you! It’s a pleasure to know that you follow this space regularly. I’m glad that cheesecake turned out well for you :) May be we can share the credit, how about that ;)

    Cheers
    Maria

    Reply

  •  Hey Maria,
    tried this recipe turned out really amazing…..i really like your recipes as there are hassle free and really easy to follow..keep up the good work

    Reply

  • Hi Maria,
    Hw r u? I a new admirer of your delicious recipes. I tried your prawns ulatiyatu. It came out well and very tasty.
    Maria, i want to know how you plated this pudding in the glass as seen in the first picture.

    Reply

  • Hi maria,
    Is this Philadelphia full fat cream cheese and Philadelphia cream cheese spread is same can i use almarai or kraft cream cheese spread.

    Reply

    • Hi Jeena,

      I made it with Philadelphia cream cheese spread. I’ve made a cheesecake in the past (not this one) using almarai cream cheese spread and ot came out well.

      Cheers
      Maria

      Reply

  • Hi Maria
    For melting butter do we have to heat it and melt or keep it in room temp amd melt it which method i have to follow

    Reply

  • Hi,

    I made this and it was delicious! Now I am wondering if it I can adapt this to make blueberry cheesecake with blueberry preserves. Do you think I would need to modify much apart from replacing the mango pulp with the blueberries? Thanks in advance

    Reply

  • Hi,

    I made this and it was delicious! Now I am wondering if it I can adapt this to make blueberry cheesecake with blueberry preserves. Do you think I would need to modify much apart from replacing the mango pulp with the blueberries? Thanks in advance

    Reply

    • Hi Ceenu,

      Thank you!

      I guess you can make with with blueberries, but you may need to increase the sugar qty.

      Also I think if you are using ready made blueberry preserve, you may not add gelatin for the topping portion.

      Hope it comes out well. All the best!

      Reply

    • Hi Ceenu,

      Thank you!

      I guess you can make with with blueberries, but you may need to increase the sugar qty.

      Also I think if you are using ready made blueberry preserve, you may not add gelatin for the topping portion.

      Hope it comes out well. All the best!

      Reply

  • Hi Maria,love all your recipes and have tried out many of them.i want to try out this recipe but all amul cream cheeses available contain salt..is it ok to add salted cream cheese??

    Reply

    • Hi Bindu,

      Thank you :)

      The cream cheese that I use here also is a bit salty, but it didnt affect the taste of the cheesecake. So I guess you can go ahead with the Amul cream cheese..

      Hope you get to try this soon and like it too..

      Cheers
      Maria

      Reply

    • Hi Najla,

      Thank you so much for trying this recipe and also for sharing it on your blog. It looks great! You’ve a nice blog, all the best :)

      Cheers
      Maria

      Reply

  • Hi Maria,
    Since long I am a silent reader of your site..Wants to try most of the recipes , but due to laziness have only tried some.Stuffed buns stands out from the rest. Now about the CHEESECAKE, wanted to try this since sometime and decided to make it yesterday. The real issue struck me then… cheesecake dish !! I din have CC dish or spring form pan or anything of that sort, since I do very less baking..I didn’t want to do it in a serving glass also as I wanted to have it as a slice as we get in shops.. And then aluminium foil came to the rescue!! lined my pan with the same and left out few inches around it and pulled out the cake from the pan and served it as slices..this will work if we are serving for our family members :)

    Reply

    • Hi Jency,

      Thank you so much for your comment and also for sharing your tip here. I’m sure it will be helpful for other readers :)

      Your cheese cake slice looks perfect!

      Cheers
      Maria

      Reply

  • Hi Maria, I tried to make this cake yesterday for my husband’s birthday..but unfortunately we couldn’t the cake yesterday…..I did everything right except for the last step the mango glaze….I kept the cake in the fridge the whole night hoping that the glaze will get firm…..sadly when I checked this morning mango glaze was still thin…what do I do to make it firm….pls help

    Reply

    • Hi Varsha,

      Am sorry to hear that it didnt work out perfectly :((

      I also used a similar pulp for this recipe. I think, it must be something to do with the gelatine. Did you use the exact qty mentioned and followed the procedure? Apart from that, I dont know why it didnt work out..

      Hope it comes out perfect next time, all the best!!

      Cheers
      Maria

      Reply

  • Oh! I forgot to mention that the pulp I used is kesari mango pulp bought from Indian store. I hope I bought the right pulp.

    Reply

  • Hi Maria,

    I used agar agar in place of gelatine but the layers didn’t set properly. Being a vegetarian I can’t use gelatine.Kindly let me know the technique of using agar agar. Is there any other vegetarian geling agent which can be used in this recipe???
    I want to make it again during Easter holiday. Kindly suggest.

    Reply

  • Thanks for your recipe. I made it and works excellent!!!! I Annex the pics of the Mango Cheesecake that I made with your delicious recipe. Thanks!!!

    Reply

  • Hi! I’ve been meaning to try this delectable recipe but unfortunately whipping cream is out of my reach here. Will Amul fresh cream work instead?

    Reply

    • Hi Anandita,

      I’ve heard people using Amul cream for desserts which calls for whipping cream, so I guess it works. I havent tried it myself though :)

      Hope you get to try it and it comes out well. All the best!!

      Cheers
      Maria

      Reply

    • For those in India, Brittania has a cream cheese product which is very much similar in taste to the ones abroad. I tried the cheesecake recipes with the Brittania cream cheese (in place of Philadelphia) and Amul fresh cream (in place of whipping cream) and it was yummy!

      Reply

    • Hi Pooja,

      I havent used hung curd so I’m not sure how it works out. However I’ve seen some recipes online which uses hungcurd instead of cream cheese, so may be you can try it and see :)

      Cheers
      Maria

      Reply

  • Hi Maria, i live in kuwait . I tried no bake mango cheese cake.it was awesome. I m in india now for vacation. Thought of making it for my mom, but i cant find canned mango puree anywher. What do i do…please help

    Reply
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