I’m so happy and grateful for all of you guys and this community that we have built together. Celebrating my 300K milestone on instagram- @Shivesh17, it’s the small victories that keep me going. Specially in home quarantine, without my team the love that I get from you guys is what keeps me going. So what better way to celebrate a victory than to make something with mango’s in it? Presenting my no-bake mango cheesecake! It has become boiling hot in the capital. It is molten heat combined with hot air and sticky moisture. You all know how much of a winter person I am. Every year I dread the thought of summers in Delhi. However summers also mean unlimited supply of mangoes. And let me just say, about that I am not mad at all!
After experimenting and making my own cream cheese at home (which you can find here), I am so excited to make a cheesecake. And that too without having to go out and source my cream cheese in times like these. I created this No- bake mango cheesecake, as a major thank you from the bottom of my heart. And also to tell you guys how much I appreciate you all.
This 3 layer mango cheesecake is also eggless, and will fulfill all your summer dessert dreams.
Three layer mango cheesecake
Layer one- the biscuit base
The first layer of the mango cheesecake or the base layer is made with biscuits and butter. Using any kind of digestive, multigrain or hobnobs biscuits here would work amazingly well. I would suggest using biscuits like these itself, as their fibrous taste and texture combined with the creaminess of the cheesecake is just perfect! The key to a perfect base is grinding the biscuits really well. Here, I have done it with the help of a food processor. You can also pack the biscuits in a sandwich bag and bash them with a rolling pin until it takes a crumb consistency.
The butter that i have used here is melted, so that it mixes well with the crumbs. I always use Amul butter, it is really the brand I trust.
Second layer- mango flavoured cream cheese
The second and the most important layer is the mango flavoured cream cheese. This layer we will be setting with gelatine. Now if you know me, you know my love for cream cheese and mangoes, I can seriously just eat this layer by itself. It is SO good! With our homemade cream cheese, we are going to add caster sugar, mango puree, heavy cream and gelatine.
For sugar, I always suggest using caster sugar, as it is finer and incorporates well. You can use any variety of mango. Just make sure the mango is sweet enough since we will be getting enough tart from the cream cheese. I have also used Rich’s whip topping here, but you can also use fresh cream as it is readily available.
Third layer- whipped cream and mango slices
The final layer/topping for the mango cheesecake is whipped heavy cream and slices of mango. This cheesecake will hit all your textural pleasures and I can not wait for you to try!
How to use gelatine powder?
Gelatine is sourced from animal parts and is made from collagen. Usually, it is used to make gelatin stabilized desserts, gummies, marshmallows, and icecreams. Now all my vegetarian bakers do not lose hope, vegetarian gelatine also exists. The brand that I use is Solar, it has both vegetarian and non-vegetarian gelatine.
Key points to remember while using gelatine-
1. Always use cold water to dissolve gelatine
2. Let the gelatine-water mixture stand 5-10 minutes undisturbed.
3. Once the gelatine is dissolved, always add the warm liquid to the gelatine or gently heat
the gelatine mixture until homogenized.
4. Gelatine does not expire, however after passing the expiry date the strength of the
gelatine may be degraded.
FUN FACT- using some tropical fruit like pineapple and kiwi fruit, which have enzymes that counteract the effects of the gelatine. However if you boil/heat the fruit it can kill the enzyme.
Gelatine substitutes for this mango cheesecake
If gelatine is not available to you, there are other substitutes you can use.
Agar-agar , made from red algae, is a perfect gelatine substitute. Use the same quantity of gelatine mentioned in any recipe.
Pectin, commercially derived from the cell walls of apples and citrus fruits, can result in a gummier final product than gelatine. Traditionally used to make jams and preserves, still a good gelatin replacement.
You can also omit the gelatine, and freeze the cheesecake. The cheesecake however will melt at room temperature and will not hold its shape.
Mango recipes to try
If you are a mango fanatic like me, you can also check out my Mango recipe round-up!
No-bake mango cheesecake recipe
- 1+ ½ cup biscuit crumbs
- ½ cup butter
- 2 cups cream cheese
- 1 cup sugar
- 1 cup mango purée
- 4 + ½ teaspoons gelatine
- ½ cup water
- 1 cup heavy cream
- In a food processor add the biscuits and blend until finely ground. Transfer this to a
- bowl, add the melted butter and mix well until all the crumbs are nicely coated.
- Transfer this mixture to a 6’ springform pan. Spread the crumbs evenly and gently
- press so a smooth even surface is achieved. Refrigerate for 30 minutes.
- In a small bowl take cold water and add gelatine powder. Mix it well and let it sit for 10 minutes.
- In a separate bowl, add the cream cheese, sugar, mango puree and vanilla extract. Using an electric mixer combine everything together.
- The gelatine mixture should look coagulated now, heat it in the microwave until it is melted and homogenized. Let it cool for 10 minutes.
- To the mango cream cheese mixture, add the cooled gelatine and heavy cream. Mix this well until smooth.
- Pour the filling over the biscuit crust and let it set in the refrigerator for at least 4 hours or overnight.
- Once set, top with whipped cream, fresh mango slices and enjoy this summer in a bite dessert.