No Bake Mango Cheesecake

Author: Maria Jose Martin

This no-bake mango cheesecake without gelatin or agar agar is creamy, smooth, and bursting with real mango flavour. Made with simple ingredients and no oven, it’s the perfect make-ahead summer dessert.

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Ingredients

For the base:
180 gms Nice biscuits
80 gms Melted butter
For the filling:
300 gms Cream cheese softened
250 ml Whipping cream well chilled
180-200 gms Condensed milk
3-4 tbsp Coconut milk powder refer notes
1 cup Fresh mango cubes, bite size pieces
For Mango Coulis:
1.5 cups Ripe mango chopped
1-2 tbsp Sugar adjust based on sweetness of mango
1-2 tsp Lemon juice
3-4 tbsp Water

Instructions

Prepare the base
Crush biscuits into fine crumbs. Mix with melted butter
Press firmly into serving bowls. Chill for 30–40 minutes
To make the filling:
Beat cream cheese until smooth and creamy. Add condensed milk (170–180 g) and mix well.
Add coconut milk powder and mix until smooth.
Beat chilled whipping cream to stiff peaks. Gently fold whipped cream in batches into the cream cheese mixture.
Pat dry mango cubes with a tissue paper and fold it gently into the cream cheese mixture.
Pour the filling over the chilled base. Smooth the top and tap lightly. Refrigerate for at least 10–12 hours (overnight is best)
To make mango coulis:
Blend the ripe mango pieces to a smooth puree. Transfer to a saucepan. Add sugar and water. Cook on low–medium heat for 3–5 minutes, while stirring continuosly.
Turn off heat and lemon juice and mix. Strain through a sieve and let it cool completely. Pour it over the fully set cheesecake. Spread gently and chill again for 1–2 hours

Notes

I've used Himapasanth mangoes for this recipe. You can also use Alphonso mango or any firm and sweet ripe mango for this recipe.

You can also use digestive biscuits/graham crackers for the biscuit base instead of Nice biscuits.

I've used coconut milk powder to give it some structure since we’re not using gelatin. However the taste is very subtle, you can use regular milk powder instead of coconut milk powder or you can skip it completely.

I usually keep the whipping cream, whisk and the bowl in freezer for half an hour before whipping the cream. It helps to get stiff peaks while whipping the cream.

You will get around 14-16 medium size individual cheesecakes from the above qty, depending on the size of your serving bowls.