Who doesn’t love a cheesecake? And when it doesn’t involve any baking I am more than happy. It’s the mango season in India, so why not a No Bake Mango Cheesecake? It’s perfect for vegans because it’s eggless. Pureed mango, cream cheese gives it a light and smooth melt-in-the-mouth feel. The biscuit base gives this mango cheesecake beautiful crumb texture.
It was my son’s 11 month birthday on the 28th and I made this No Bake Eggless Mango Cheesecake for the occasion. His paed has asked us to refrain from any non veg till he’s 1 year old! I really don’t know why, though! And I simply don’t like the eggless baked cakes, I find them very dense. So does that mean we won’t have a birthday cake for Mr. Bluey? Absolutely not. I have been making these dessert birthday cakes for him for last few months which are eggless and yum.
I have made this mango cheesecake a number of times and every time it turns out be a hit in the family. I had made it for my in-laws when they were visiting us a few years back. This cake is a set cake – you can make it in bowls, glasses, or even a casserole tray. This is the first time I made it in a round birthday cake form.
The no bake cheesecakes are normally quite soft. If you are a beginner try to set them in a bowl or glass. That way you will not have to think about any demolding mess. But if you follow this recipe to the T you won’t face a problem.
The Lean Cheesecake Hack
Cheesecake is all cream cheese and double cream. Some even add white chocolate. But this recipe is the leaner version of a cheesecake. If you are little calorie conscious, let me give you the good news – there’s no double or half and half or low fat cream in this recipe. I have replaced cream with hung curd cutting down a little fat.
I have seen some people sharing cheesecake recipes with only hung curd and gelatin. That’s like insane! It’s a yogurt jelly cake if there’s no cream cheese in the cheesecake! Don’t worry, this recipe has the beautiful Philadelphia Cream Cheese for that melt in the mouth feel.
This three layered cheesecake is super yum and pretty easy.
Let’s Get Started
We’ll start off by crushing the digestive cookies in a zip lock bag. Don’t put them in a food processor. The uneven bits give a better texture. Mix some melted butter and a spoon of honey with the crumb.
Pro Tip: Add a pinch of salt. The cheesecake and the mango puree layer is going to be sweet. A hint of salt will be break from the sweetness.
Ready a 6 inch springform pan. It is very important that you use either a springform pan or an adjustable cake ring for this recipe. It’s easier to demold using these and there won’t be any mess.
Pack the crumb tightly on the pan. This is our base layer. Place it in the refrigerator for 40-45 minutes.
In a bowl add some gelatin and hot water and leave it aside to bloom. We will be using gelatin in this recipe which will help to set the cream cheese layer as well as the mango puree layer.
Hung curd is curd from which you have drained the water. You could do that easily by placing curd over a muslin cloth, tie it up and squeeze the water out, or leave it hanging overnight (yeah that’s why it’s hung curd). Whip hung curd and powdered sugar with a hand mixer till it’s creamy. We are adding air to the curd at this stage. Mix in cream cheese and little gelatin and mix.
I am using alphonso mangoes for the recipe because of their wonderful taste. They are sweet and not very fibrous. Since we’ll be pureeing the mangoes, its better they are not fibrous. Try to get a sweet variety of mango, then you don’t need to add too much of sugar.
Heat water and mango puree with sugar for 2 minutes.
Pro Tip: Don’t boil the mix, else the color will change and won’t look very nice.
Let this mixture cool a little. Fold in half of the puree to the cream cheese mix along. Do not mix with the mixer now. Pour the mix over the biscuit layer in the springform pan and pop it in the refrigerator. Let it set for 2 hours.
Mix in gelatin in the mango puree and pour over the now set cream cheese layer.
Pro Tip: I added the gelatin to the mango puree much later because if you add earlier, by the time the cream cheese layer sets the puree will set in the saucepan. You’ll not be able to pour it over and get a smooth flat top.
Tap the pan on the sides to ensure the mango puree layer is spread properly. Pop it back in the freezer for another 3 hours.
In case you are planning to do this cake for a party, plan in advance. Because it’s a set cake, it requires time. But it requires very less time of yours. The refrigerator and the gelatin are working and in that time you can catch a nice long spa time!
Decoration
You can leave the cheesecake at the three layers only. It’s beautiful just like that. Or you can decorate it with chopped mangoes, mango slices, or the way I have done. Score the side of a mango horizontally and vertically and bend the sides. I find mangoes very pretty this way.
Ohh I also added a sprig of mint to add a dash of color and freshness. This is mint from my garden so you know, it’s super fresh.
So that’s my mango cheesecake journey. Let me know if you enjoyed it. Leave a comment below if you have any queries though, I love to hear from you.
- Digestive biscuits - 300g
- Butter - 50g
- Honey - 1 tbspn
- Salt - a pinch
- Hung Curd - 1 cup
- Philadelphia Cream Cheese - 1 tub
- Powdered sugar - 1/4 cup
- Mango puree - 1/4 cup
- Gelatin - 1 tbspn
- Warm water - 1 tbspn
- Alphonso Mango - 4, pureed
- Water - 5 tbspn
- Powdered Sugar - 1/4 cup
- Gelatin - 2 tbspn
- Warm water - 3tbspn
- Crush digestive biscuits in a zip-lock bag with a rolling pin.
- Transfer in a mixing bowl
- Pour melted butter and honey over the crushed biscuits and mix with a spoon
- Add a pinch of salt
- Pack the crumb mixture inside a springform pan
- Refrigerate for 40-45 minutes
- Add warm water to gelatin and set aside to bloom.
- In a mixing bowl pour hung curd and use a hand mixer to whip it
- Add powdered sugar and mix for 2 minutes.
- Add cream cheese and gelatin and mix till the mixture is light and fluffy
- In a saucepan heat water, sugar and mango puree.
- Do not boil.
- Fold in half of the mango puree in the cream cheese filling
- Pour in the cream cheese filling over the base in the springform pan and pop it back in the refrigerator for 2 hours.
- Add gelatin in the mango puree before poring it over the set cream cheese layer.
- Tap on the sides of the pan so that the mango puree spreads evenly
- Pop it back in the refrigerator for 3 hours at least.
- You can leave longer to ensure a well set cheesecake.
- Add chopped/sliced mangoes on top
- Or score the side of a mango and bend on the ends and place it on top of the cake
- Garnish with a sprig of fresh mint
- Do not boil the mango puree, it will lose the color
- Do not add gelatin in mango puree earlier it will thicken the puree in the saucepan and it will be difficult to spread over the cream cheese layer
Wow Tina! This looks too yummy for words. My diet will definitely go for a toss if you keep posting recipes like this
Hi Tina, I love cheesecake and mangoes, so this is an ideal dessert for me. I’ll see if I can make one myself, Graham.
Thanks for dropping by Graham. Let me know if you enjoyed it. We are all crazy about mangoes
I’m salivating over this, Tina. When can I visit and have some?
Happy 11 month birthday to your little Prince. ♥
Hehe, visit us someday Corinne. Little prince says Thank you. 😊😊
I’m smiling, because it’s amazing how recipes do not carry over well, all the time, between cultures. This American is pondering “hung cheese” and what a tub of Philly Cream Cheese. Oh, I know what Philadelphia cream cheese is, but it doesn’t come in tubs here unless it is whipped, and…oh, never mind. Digestive biscuits are actually sold here, in the small English section of our large supermarket. The thought of a mango cheesecake which is low fat does sound nice.
Yes Alana things get so different as soon as you cross continents. We don’t get Graham crackers in this part of the world and digestive biscuits are pretty famous. The philly tub is also quite rare. It mostly comes in the carton packs. Thanks for dropping by Alana
Looks scrumptious!
Hey thanks Damayanti for dropping by.
Oh My!!! this recipe is definitely for Ninja Level chefs like you… I will just hope that someday I get to taste this cheese cake. Looks incredible!!!
OMG Ninja Level LOL LOL. I am still learning and experimenting. Yeah this one looks pretty but actually is easy. The refrigerator does all the work! Thank you for dropping by.
That’s a yummy and mangolicious cake. Mango is one of my favorite and love the texture, design. Cake in its aesthetic form, Tina. Your blog has an interesting look, btw:)
https://vishalbheeroo.wordpress.com/2016/07/01/friday-fiction-love-monsoon-and-sachin/
My family loves Mango too. Thanks for the compliment Vishal.
You are such a pro. I have never even heard of cake that needs no baking. And that looks delicious. I will try to see if I can find gelatin and then give this a shot. But my baking skills are pretty questionable so can’t promise 🙂
Awesome pictures, Tina.
Hehe, not a pro as such, just an experimenting food lover. There are actually many varieties of cakes that doesn’t require baking. Thanks for dropping by parul.
Tina this recipe is super wow! I have to try it out! Best part its eggless! The images are so drool-worthy! Philadelphia cream cheese is what I need to look for, as I have never bought it before.
Thanks Kala. You can use other cream cheese as well, you get cream cheese of Britannia, Milky Mist, Go cheese etc
My first dessert which is not halwa! I did not make it as a cake but more of a “pastry” in 4 separate glasses and could not get Philly Cream cheese so used the other brand (Britannia). And the results were delicious for all of us including our 2 year old who could not get enough of the mango puree layer.
How do I send you pics??? Putting them on your FB page.
And please put more such healthy recipes which dont need to be baked. And if its as easy as this one while looking the way it does, bring it on! I will be a hero father in the eyes of my daughter and a truly ideal husband 😛
How cool is that!!! Britannia works just fine. Yeah put the photos on the FB page. I’ll share more no bake stuffs. You could try the oreo ice cream cake in the meanwhile. 😊😊
Yum is the word!!!!
Looks so damn yummy! 😀
Thank you Ashwini, try it some day
That’s a fabulous looking Cheese Cake Tina. But making it vegan would require substituting all animal ingredients – from honey, to butter/curd/cheese, to gelatin (which is basically raw animal mateirals – http://www.peta.org/about-peta/faq/what-is-gelatin-made-of/). I highly recommend avoiding Gelatin.
So veganizing this will require some help from one of my vegan friend cooks, but looking at how beautifully you have made this I would love to take it up as a challenge for next season.
And yes, I would support the paed’s argument avoiding non-veg argument. I would say reduce it as much as possible if you can’t cut it out altogether. Mainly because any animal product, especially meat is difficult for the human body to break down and absorb. It stays in the body for longer, decaying, making digestion difficult, and creating more toxins in the body. Compare that to anything plant-based or veg, it will be broken down and absorbed within 12-24 hours.
I was a hardcore nonvegetarian for 25 years, and now I have given it all up and gone vegan mainly because of the health side of it, for the our body a plant based vegeterian diet is ideal. And I have tried all vegan alternatives to our most beloved nonveg recipes, and it’s been two years, I don’t miss a single nonveg item this also includes dairy products (since they are obtained from animals).
Super! Super! Super Awesome,Tina! This looks so very tempting. I’m a huge fan of mangoes and this is something I would love to eat someday. Plz invite ur fellow #BlogChatter bloggers someday 😀 😀
This is making my mouth water!!! Yum-yum… thanks Tina!
Looking yummy
Looks delicious ! I’m a big fan of cheesecakes and Mangoes, so will definitely try this soon ! Thanks for sharing 🙂
Waiting for the mangoes to come soonest, so I can make this!
Wow This is looking so yum that i want to have a piece. Your photography skills are superb.
Mmm. I love the idea of mangos. I typically think berries, but it is fun to try something new. I will also definitely try the ziplock tip for crushing cookies.
Wow. This looks so amazing I’ve saved it. I love mango!
This cake sounds and looks amazing! I bet it’s super yummy too
Who wouldn’t love this delicious cake? If your small kid can enjoy it, so can we 🙂 Loved how without any baking, this turned out beautifully great.
Now this looks yummy and easy to make will try for my kiddos
Now I have to place an order for this cake…
Mangoes are gone have to wait for a whole year to taste this amazing cake. Your recipe seems so easy, a sad baker like me can also try it out.. lol
I will keep this post bookmarked to try out next summer. Hopefully I would get substitute for few ingredients you mentioned. The cheesecake looks so drool worthy
This is really awesome, Would surely love to try it. But sadly have to wait till the Mango season
Starting my day with drooling cake pics. I love No bake recipes as i can’t bake. Thank u for sharing.
Wow that’s awesome, I would love to try this recipe..this looks so yummy and tempting.
This is such a yummy recipe. I am bookmarking this for my kids this summer.delectable pics as always.
This looks yummm.. M surely giving this a try.. Is there any replacement for Philadelphia Cream Cheese, incase I donot find this.
Hey Tina your recipe for no bake mango cheesecake is great.
I don’t have access to gelatin right now so can I use cornstarch instead?
If yes, then what amount should I add?
Hi Priya, you can substitute gelatin with cornstarch. Use 2 tablespoons of cornstarch / corn flour. But you have to boil it in liquid to activate the cornstarch. So boil it along with the water and then add the mango puree.
Wow!!! Your recipe is fantastic. Bookmarked it. Can Mangoes be replaced with strawberries in the same recipe?
Tina don’t u know gelatin is not vegetarian leave alone vegan. Disappointed that u said good for vegans I got all excited to try this recipe and found out you’re using gelatine. Gelatine is made from animal bones sweetheart!