mango cheesecake

This eggless mango cheesecake recipe is a no bake vegetarian mango cheese cake recipe made without eggs and gelatin.

Mango Cheesecake

crackers (or marie biscuits)

honey (or 3 tablespoon melted butter. (i used honey))

cinnamon powder ((dalchini powder))

mangoes

plain cream cheese

ml cream (- i used amul cream)

vanilla extract

sugar (or add as required depending on the sweetness of the mangoes)

water

Break the biscuits and add them to a food processor or a dry grinder and powder them. Add cinnamon powder and honey or butter and just blend them once more till the honey/butter is evenly mixed.

Grease a detachable pie pan bottom with unsalted butter.

Place the powdered crackers/biscuits on the pie pan and with your fingertips just press them and make an even layer.

Keep in the fridge for about 15 to 20 mins for the bottom crumb layer to set.

making bottom layer of mango cheesecake:

Cut the agar agar sticks and soak them in 1/2 cup of water for 20 to 25 mins in a small pan.

Peel and chop the mangoes. Prepare a smooth puree of the chopped mangoes in a blender. Divide the mango puree into two equal portions in separate bowls and keep aside.

In a another mixing bowl or pan, take the cream cheese, cream, vanilla extract and sugar.

With a wired whisk whip this mixture very well till smooth. You can also use a stand mixer or a hand held mixer or food processor.

Then add half of of the mango puree (i had 1 cup of mango puree) and gently mix it with the cream cheese mixture.

Now heat the pan containing the agar agar and water on a sim or low flame.

Keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid.

When the agar agar solution becomes warm, take equal portions of it. Add one portion of the warm agar agar solution to the mango cream cheese mixture and stir quickly and vigorously.

Add the remaining half portion to the mango puree and again stir quickly. If the mangoes are not sweet, then do add some sugar to this half of the mango puree before you add the agar agar solution.

In case, the agar agar solidifies, then reheat it again adding some water. You can also keep it on a hot water bath to melt it again.

Pour the mango cream cheese mixture on to the cracker crumb layer.

Shake the pan gently to spread even the cream cheese. With a spatula even the second mango cheese cake layer.

Keep the pan in the fridge for about 30 to 35 mins.

Remove and then layer the mango + agar agar mixture gently on the middle cream cheese layer. With a flat spatula spread the last layer carefully.

If the mango puree has become thick with the agar agar setting in it, then just lightly microwave it.

Cover the pan and keep in the refrigerator for the mango cheese cake to set for 3 to 4 hours.

Unmould carefully and then place the cheesecake on a serving tray or plate or cake stand.

Decorate with whipped cream, chopped mangoes, mint leaves or whatever you prefer.

Slice the mango cheese cake and serve immediately.

making middle and top layer of mango cheesecake

This no bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.

No Bake Mango Cheesecake

150 g Graham crackers/ tea biscuits

Butter

Sugar

450 g Cream cheese

Powder sugar

Lemon juice

Heavy cream

tsp Vanilla extract

Gelatin powder

60 g Cold water

Mango puree

g Gelatin powder

g Cold water

Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.

Into a medium mixing bowl, add the crumbs, sugar, and the melted butter, and mix with a spoon until the crumbs are covered with the melted butter evenly.

Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the cheesecake crust set.

Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.

Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth.

In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.

Add the mango puree and mix until the mixture is smooth and silky.

In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.

Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.

Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.

Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 3 hours or until the top is set.

Into a small mixing bowl, add the gelatin powder and the water. Mix lightly with a spoon and let it set for 10 minutes.

Microwave the gelatin for 10 seconds or until it’s fully melted. If the gelatin isn’t melted after 10 seconds, give it another 5-10 seconds in the microwave.

In a medium mixing bowl, add the mango puree and the melted gelatin and mix well.

Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.

Let the cake set in the fridge for at least 2 hours. Release the cake from the pan and serve! Enjoy!

Mango topping for cheesecake:

https://www.youtube.com/watch?v=nxzPv_zpjbQ

This no-bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.

Recipe: https://richanddelish.com/mango-cheesecake/ 

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No Bake Mango Cheesecake Recipe | How to make mango cheesecake

This sumptuous, no-bake mango cheesecake from Avinash Shashidhara is a must-try, make-ahead marvel. Imagine mango lassi reimagined in dessert form, this recipe became an instant classic at his Fitzrovia restaurant Pahli Hill when it opened in 2020. &#8220;Mangoes were a huge part of my upbringing in southern India and my favourite fruit. There are over 250 varieties. Alphonso mangoes are considered the king of mangoes and grow in a small region in Maharashtra called Ratnagiri. They have the perfect blend of a buttery texture and floral aroma. I decided to combine a classic French cheesecake recipe and my favourite fruit, at the peak of its season in April to June, to create this simple dessert at Pahli Hill.” Avinash Shashidhara

Mango cheesecake

digestive biscuits (about 12), crushed

unsalted butter, melted

cream cheese

double cream

caster sugar

gelatine leaves

Alphonso mango, chopped

mango

You’ll also need

18cm springform

Put the gelatine leaves in a bowl of cold water and set aside to soften.

Mix the crushed digestive biscuits and melted butter in a bowl and press the mixture evenly over the base of the cake tin. Chill in the fridge until ready to fill.

Put the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks with a handheld electric whisk (or whisk in a stand mixer). Fold in the chopped mango.

Remove the gelatine leaves from the water, give them a good squeeze to get rid of any excess water and put in a small pan. Melt over a very low heat – this won’t take more than 1 minute. Add some of the cheesecake mix to the pan to cool down the gelatine, then fold it into the rest of the cheesecake mix.

Pour the cheesecake mixture on to the biscuit base and chill in the fridge for 2-3 hours to set. Once set, decorate with the sliced Alphonso mangoes in an overlapping pattern, and serve.

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The most viewed mango cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine