Mango Cheesecake (No Bake) Recipe

This summer was the most hardest for all of us with this pandemic, but we made sure that to make the most of it. We will never miss a mango season, those are the best. Every single day there will be a diced mango on the table for my family during summer's. whenever we visit any store first thing is to search for a good Indian mango. I am a big sweet tooth. So when there is an extra mango we usually make mango lassi, which is buttermilk drink mixed with mango.

This time i wanted to do something different so we made this NO BAKE CHEESECAKE, surprisingly it came out wonderful. Thus wanted to share this amazing recipe with you all. Everyone loves cheese, when you make the best of it by doing an dessert it feels heaven. This recipe has smooth textures and flavors of the queen mango with creamy and crumbly base.

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Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Servings: 5

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Ingredients

For Crumbly Base:

100 grams - Gram-crackers or Digestive biscuits

2 tbsp - Melted Butter

For Cheesecake:

200 grams - Cream cheese

1/2 cup - Yogurt or sour cream

3 tbsp - sugar

2 tsp - Lemon Juice

1 tbsp - Lemon Zest

1 tbsp - Gelatin or Agar Agar

1 tsp - Vanilla extract (*Optional)

1 & 1/5 cup - Fresh mango puree

1/2 cup - Fresh mango, diced

1/4 cup - Warm Water

For Mango Glaze:

1/4 cup - Fresh Mango Puree

1/4 cup - Warm water

2 tbsp - Sugar

1/2 tsp - Gelatin or Agar Agar

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Recipe Direction

To prepare the Pan/Cheesecake Mould:

1. Use spring-form pan for easy use of removal

2. Grease the sides of the pan with butter or you can place parchment paper

To Prepare Crumbly base:

1. Break crackers or biscuits into fine crumbs in an food processor

2. Add in butter with the fine crumbs and mix them well

3. Set them in the prepared pan, press down firmly only the base, not sides

4. Refrigerate for about 20 minutes

To Prepare cheesecake:

1. Firstly dissolve gelatin or agar agar in warm water and let it rest for 5 minutes

2. In medium pan, heat together mango puree, sugar and gelatin

3. Whisk until the sugar dissolves and remove from heat

4. In a separate bowl, Whisk together cream cheese, yogurt, lemon juice, lemon zest

5. Now combine both our mango mixture and cheese mixture, whisk well

6. Finally, fold in the diced mangoes

7. Pour over the cheesecake filling into the pan, tilt around to spread evenly

8. Refrigerate for another 20 minutes

To prepare Mango Glaze

1. Again dissolve gelatin or agar agar in warm water and let it rest for 5 minutes

2. In medium pan, heat together mango puree, sugar and gelatin

3. Whisk until the sugar dissolves and remove from heat

4. Whip the mixture until it turns glossy

5. Pour the glaze over into the cheesecake filling and spread evenly

6. Refrigerate straight 12 hours before serving

7. Serve cold and enjoy enjoy while it lasts

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Additional Notes

1. You can decorate this with whip cream on top

2. Make sure cream cheese is at room temperature

3. You can use back of a spoon or a cup to firmly press down the crust

4. Make sure to completely dissolve gelatin before adding it into the mixture

5. Try to use good quality and fully ripe mango's

6. If you don't have food processor, you can just blitz them in the normal mixer

7. After pouring the Cheesecake into the pan, tap the pan gently on the counter-top to release any air bubbles