EGGLESS BAKED MANGO CHEESECAKE

When summer arrives, mangoes take center stage—and what better way to celebrate the king of fruits than with a rich, creamy Eggless Baked Mango Cheesecake. So, if you’re a mango lover and a cheesecake enthusiast, this is your dream dessert come true! Smooth, creamy and bursting with the vibrant flavor of fresh mangoes, this decadent treat is perfect for summer or any special occasion. Best of all, it’s completely egg-free, making it suitable for vegetarians.

The cheesecake features a buttery biscuit base, a rich and velvety cream cheese filling infused with mango. Baked to perfection and chilled for just the right texture, each bite melts in your mouth with tropical bliss. Whether you’re hosting a party or simply indulging your sweet tooth, this mango cheesecake is sure to impress.

This Eggless Baked Mango Cheesecake is proof that you don’t need eggs—or even gelatin—to make a rich and satisfying cheesecake. Each bite is packed with the tropical goodness of mango, balanced by the tang of cream cheese and the crunch of a buttery base. Whether you’re celebrating mango season or just in need of a fruity dessert that wows, this one’s a keeper.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Eggless
• Crunchy base and soft filling
• Fancy looking yet simple to make
• Customisable and versatile

INGREDIENTS USED IN EGGLESS BAKED MANGO CHEESECAKE

• DIGESTIVE BISCUITS

A cheesecake is incomplete without a biscuit base. The texture of digestive biscuits adds a pleasant crunch to the crust, creating a contrast to the smooth and creamy cheesecake filling. Digestive biscuit crusts are well-suited for no-bake desserts as they provide stability without requiring baking. The combination of biscuit crumbs and a binding agent, usually melted butter, creates a cohesive and stable crust that sets well in the refrigerator.

• MELTED BUTTER

Melted butter serves as a binding agent for the crust. When combined with crushed digestive biscuits, it creates a mixture that sticks together, helping to form a solid base for the cheesecake.

As the cheesecake chills in the refrigerator, the melted butter solidifies, helping the crust set. This ensures that the crust maintains its form and provides a stable base for the creamy cheesecake filling.

• CREAM CHEESE

Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful. I have used D’lecta cream cheese to make this recipe, but you can use any cream cheese of your choice.

• CONDENSED MILK

Condensed milk brings in a rich, creamy sweetness that balances the slight tang of cream cheese and complements the tropical mango flavor beautifully. Since it’s already thick and sugary, you don’t need to add extra sugar to the filling. Always taste your filling before layering—since mangoes vary in sweetness, you can slightly reduce or increase the condensed milk to suit your preference.

• MANGO

Mango is a key ingredient that brings a tropical, fruity element to the cheesecake. Mango adds a sweet, juicy, and slightly tangy flavor, which is the star taste in this cheesecake. Depending on the ripeness and type of mango used, it can contribute natural sweetness, reducing the need for additional sugar.

• HEAVY CREAM

A dairy cream has a lot of fat content which again, contributes to the final texture of the cheesecake. To bring that richness and fluffiness and give a body to my eggless baked mango cheesecake, I have used Amul fresh cream for this recipe.

EQUIPMENTS USED IN MAKING EGGLESS BAKED MANGO CHEESECAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

You require a whisk to make the cheesecake lump free and mix well. You also need spatulas to do the mixing.

Finally, a 7-inch round springform pan to set the cheesecake is also needed.

TIPS TO KEEP IN MIND WHILE MAKING THE EGGLESS BAKED MANGO CHEESECAKE

1. Use sweet ripe mangoes for the recipe. This lends a beautiful tropical flavour and a beautiful colour to the cheesecake.
2. Use ingredients at room temperature. This ensures that everything mixes smoothly and you get a lump-free filling.
3. Avoid overbaking. The edges of the cheesecake should be set but the centre should have a slight wobble.
4. Once the cheesecake is baked, let it rest in the oven with the door cracked open for 30 minutes. Letting it come to room temperature before chilling it ensures less temperature shocks and prevents the top from cracking.

RELATED RECIPES FROM THE BLOG

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2. NO CREAM CHEESE BISCOFF CHEESECAKE
3. HEALTHIER CHEESECAKE

If you like my Eggless Baked Mango Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!