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.
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!
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