Mango Cheesecake (No Bake)
Indulge in the delectable delight of a no-bake mango cheesecake that boasts a sumptuous creamy texture you yearn for, all achieved without the use of eggs or gelatin.
Ingredients
For Bottom Layer of Mango Cheesecake
- 14 to 15 crackers or Marie biscuits
- 3 tablespoons honey or 3 tablespoon melted butter. (I used honey) – add honey if using crackers which are not sweet.
- ¼ teaspoon ground cinnamon (cinnamon powder)
For The Middle Cream Cheese Layer And Top Layer
- 3 mangoes (medium sized), yields about 2 cups of mango puree.
- 200 to 225 grams cream cheese
- 200 ml light cream or heavy cream
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ½ cup sugar or add as required depending on the sweetness of the mangoes
- 5 to 6 tablespoons chopped agar agar strands or 3 to 3.5 teaspoons agar agar powder
- ½ cup water
Instructions
Making The Base Layer
- Break the biscuits or crackers and add them to a food processor or a dry grinder and process them to a fine consistency. Add cinnamon powder and honey or melted butter and just process them once more till the honey or butter is evenly mixed.
- Grease a detachable 8 inches pie pan bottom with unsalted butter.
- Place the ground crackers/biscuits on the pie pan and with your fingertips or a spatula 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 Middle And Top Layer
- Cut the agar agar sticks in small pieces and soak them in ½ 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 heat.
- Keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid.
- Set aside the agar agar solution for 2 minutes. Then add half a portion of the 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 to make an even mixture.Note that 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 20 to 25 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 for a few seconds.
- Cover the pan and keep in the refrigerator for the mango cheesecake to set for 5 to 6 hours or overnight.
- 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.
Nutrition
Calories: 314kcalCarbohydrates: 39gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 129mgPotassium: 250mgFiber: 2gSugar: 31gVitamin A: 1429IUVitamin C: 28mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!