Eggless No Bake Mango Cheesecake
Servings: 10 -12
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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.
