No Bake Mango Cheesecake
No Bake Mango Cheesecake is a luscious, tropical dessert that combines the creamy richness of cheesecake with the sweet, vibrant flavor of ripe mangoes all without turning on the oven. Featuring a buttery biscuit base and a smooth filling made from cream cheese, whipped cream, and fresh mango puree, this dessert sets in the refrigerator for a cool, refreshing treat. Topped with mango glaze or fresh fruit slices, it’s a perfect make-ahead dessert for summer gatherings, celebrations, or anytime you crave a taste of mango indulgence
For Homemade Cheese Cake Ingredients
1.5 liter full fat milk
250 ml fresh cream
1.5 Tablespoon lemon juice
1/2 Tablespoon salt
Step:1
Heat milk in a heavy bottom vessel on medium heat , stir in regular intervals and bring to a boil , once the milk starts to boil switch off the flame and add the lemon juice gradually , stir until the milk starts to curdle and the whey separated from the milk solids
Step:2
Now , place a sieve and a muslin cloth , and strain , wash it with fresh water to remove the sourness of the lemon . Further squeeze out the excess moisture and let it sit for 5 minutes
Step:3
Transfer the curdled milk in a blending jar , add salt and blend until smooth and creamy in texture . Your homemade cream cheese is ready you can store it in the jar , refrigerate and use accordingly
Cheese Cake Ingredients
150 gm biscuit
80 gm melted butter
gelatine 7 gm + 50 ml water
375 gm homemade cream cheese
250 ml fresh cream
1/2 Cup powdered sugar
1/2 Tablespoon vanilla extract
150 gm white chocolate
200 gm fresh mango puree
1 Tablespoon lemon juice
Zest of 1 lemon
Mango slices (for garnish)
Step:1
Start by first crushing the biscuit , you can use a zip lock bag or else you can use a clean and fresh cloth or even a griding jar to crush the biscuit add melted butter and mix well
Step:2
Transfer the butter and biscuit mixture in the spring form mould and press it with a pav bhaji masher a glass bottom to , to even the surface press nicely to make the base of the cheese cake . Refrigerate to set until you make the cheese cake filling
Step:3
Now , take a small bowl , add gelatine and water , mix and rest the gelatine to bloom , by the time you can make the cheese cake filling . Now , to make the filling , take a mixing bowl add homemade cream cheese , fresh cream , powdered sugar and vanilla extract , whisk an electric beater until its fluffy
Step:4
Set a double boiler and melt the white chocolate , you can also melt the chocolate in a microwave , add the chocolate in the mixture and whisk with electric beater until combined well
Step:5
Now add the fresh mango puree , lemon juice and lemon zest , whisk again until combine well .. Now heat the bloomed gelatine in microwave for 15 seconds and add 2 spoonful of cream cheese mixture in the heated gelatine and mix well . Further add this mixture back to the cream cheese filling and mix it . Transfer the cream cheese filling mixture in he spring for 5-6 hours
Step:6
Once the cheese is set after refrigerating take it from mould and garish with mango slice your mango cream cheese is ready , serve chilled
FAQs
1. Why is my no-bake cheesecake not setting?
Insufficient Chilling: It needs at least 6-8 hours in the fridge, preferably overnight.
Ingredient Ratios: Ensure you are using full-fat cream cheese and the correct amount of setting agent like gelatin or agar-agar.
Mango Puree Consistency: If the puree is too watery, it can prevent setting. Use thick pulp or reduce it on the stove.
2. Can I make this without gelatin?
Yes. Use agar-agar as a vegetarian substitute (use about 1 tsp powder for 500g mix).
For a Gelatin-Free Option: Increase the amount of whipped cream and use well-reduced mango puree to help it set. Freezing for a few hours before serving can help.
3. My cheesecake base is too hard or crumbly. What went wrong?
Too Much Butter: The crust mixture should just hold together when pressed, not be soggy. Reduce butter next time.
Not Pressed Firmly: Press the crust mixture very firmly and evenly into the pan using the bottom of a glass.
4. Can I use canned mango pulp?
Yes, canned mango pulp like Alphonso is convenient and often has a consistent flavor and thickness.
Ensure it is 100% pure mango pulp without added sugars for the best taste.
5. How long can I store a no-bake mango cheesecake?
In the refrigerator, covered tightly, it stays fresh for 3-4 days.
You can freeze it for up to 1 month. Thaw in the refrigerator for several hours before serving