Eggless no-bake mango cheesecake recipe, a fabulously delicious cheesecake recipe with mango puree and cream cheese that’s an indulgent dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar gar or China grass, a vegetarian alternative used for the same purpose. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease. I also suggest taking a look at my Eggless Oreo Cheesecake Recipe that uses no setting agents. Or maybe something like this Eggless Strawberry Mousse is more your type of dessert?
I have taken pictures at every stage of this mango cheesecake recipe and I am going to force you to look at them (scroll down to the bottom for the short version without pics). This does not mean this is not an easy recipe. I mean, this is cheesecake you don’t need to bake. It really doesn’t get easier than that. Round up your ingredients and let’s get started.
- Cream cheese - 1 block (I used 250gm Philadelphia Cream Cheese)
- Cream - 170 gm (I used Nestle)
- Sugar - Half a cup
- Mango puree - ¾ of a cup
- Gelatine - 1 Tbsp (vegetarians see notes)
- Hot Water - ¼ cup
- Graham cracker crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)
- Unsalted butter, melted - 75 gm (about ⅓ of a cup)
- Whiz the graham crackers in a food processor.
- Add melted butter and whiz again until the mixture comes together.
- Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.
- Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.
- Add the gelatine or agar agar to the hot water and stir till it completely dissolves.
- Add the mango puree and stir well.
- Keep half of this mixture aside and add the rest to the cream cheese mixture.
- Stir gently until well combined.
- Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 mins depending on how much time you have
- Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.
- Refrigerate overnight and serve chilled
You are going to need graham crackers for the base. I got some from the US because I really love graham crackers but if you don’t have any handy, go with digestive biscuits, Marie biscuits, or even Oreos.
Give them a whiz in your food processor to turn into crumbs. You can even put them into a ziplock and use a rolling pin to smash them into small pieces. I always take the easy way out, especially when the end result won’t show much difference anyway.
Time to pour in some melted better.
Give the mixture another whiz so that the base becomes moist and crumbly, just the way we want it. At this time, I urge you to smell this mixture. I swear it already smells a bit like cheesecake!
Now, you can go many routes. Use an 8″ springform pan if you want one full cake which you can later slice up. I decided to set them in individual glasses and picked out whatever I had in hand. This will make serving much easier, especially if you are making this for a small party or something. Also looks infinitely prettier.
Spoon some into each glass and press firmly with the back of a spoon or fingertips. Leave this in the refrigerator while the rest of the cheesecake is prepared.
Mix well together the cream cheese, sugar, and cream. You can do this with a whisk by hand since you are not going to beat it much, just until it all comes together. I used my Kitchenaid for the job.
Time to bring out the gelatine. This is our setting agent, since this is a no-bake cheesecake recipe. See notes at the end of this recipe for vegetarians to use agar agar powder.
Dissolve 1 tbsp gelatine in hot water.
Mix this into the mango puree. I used canned mango puree but if you have fresh mangoes that you want to use up (lucky you!), then go for that, please. Make sure the mango puree is well combined with the gelatine mixture.
Reserve half and pour the rest into the cream cheese mixture. Incorporate well. This is our middle layer or the main part of the cheesecake. How easy was that?
Bring out the glasses from the fridge and spoon the cheesecake mixture into each, until about 3/4th full. Return to fridge for atleast 10 mins. I took them out in about 15 mins or so.
Once the cheesecake has set a bit in the fridge, pour the reserved mango-gelatine mixture gently on top of the cheesecake. If you don’t do the refrigerating bit after you pour in the cheesecake, that will blend into the top layer that you are pouring in now so its important to let the cheesecake mixture set for a bit.
That’s it! Refrigerate overnight or at least 6-8 hours for a delicious dessert.
Full credit for this recipe goes to my classmate from school, Swetha and her cousin. She emailed me this recipe long back and I had kept it in my to-do list for ages. Glad I got around to finally making it. This is an easy dessert that makes you look really good for making it, just the kind I love!
Notes:
If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe.
For eggless no-bake mango cheesecake recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, French, Spanish, Chinese, etc please use the Google translate button in the sidebar.
excellent
Its very easy and looking very delicious and tasty.
What kind of cream did you use.You said cream 170 gms.Is it condensed milk or heavy whipping cream.Can you specify please.Planning to make this dessert.And did you measure cream on the weighing scale.How much cream should be in cups measure?
Thank you for this lovely recipe.
I’ve making this mango cheesecake for two years now and it’s always a success!
so good to hear that. thank you!
Cheesecake was rich and yummy!!😋😋
Only thing wanted to know what would be the other alternative for Philadelphia cream cheese,as it was little over powering the mango flavour.I had use 225 gms of cream cheese and 195 gms of cream(30% fat) coz I ran out of cream cheese😆,thinking cream and mango would balance the salty taste.
Tia
From your easy explanation the recipe got more easy. Thanks
One of the best desserts I have made. Thanks for the recipe. Everybody whom I shared with, loved it!
thank you swetha!
Hi!
I know this is an older thread, but it seems delicious and I want to make it for a friend’s birthday.
I only have a small problem concerning this ingredient: Cream – 170 gm (I used Nestle). Is it really measured in grammes?? And what type of cream? (15%, 35% for whipping, 35% heavy for cooking, other types..?) We don’t have canned cream here, just fresh one… Thanks!
Lodo
Hi Lodo, you can use the 35% cream used for whipping, that’s the kind I used. The heavy cream may help set it better so that’s not entirely a bad idea too. 15% may be too light. Good luck and let me know how it goes 🙂
Thank you!
Easy yummy dessert! Totally enjoyed by everyone to the last bit at my dinner party. Thank you! The one thing that didn’t go perfectly for me was the top mango layer. Mine set and became kind of gooey in texture rather than a runny one so I couldn’t achieve the smooth finish on top. But other than that it was awesome!
thank you nivedita, do try with less gelatin next time, that may help it set a bit looser. the top layer is actually meant to be jiggly yet firm
Brakuje jeszcze tłumaczenia w języku Poland 😉 ale jakoś daję sobie radę 😉 uwielbiam indie a u Ciebie ich bardzo dużo. Zaglądam tu często, pozdrawiam!
Thank you Ela, I really appreciate it 🙂
I just made the middle layer and garnished it with saffron and powdered pista as pudding for a party. I used pectin but it didn't set even after refrigerating overnite.It was just like cream. I did add it in hot water and then added it to the mango puree. What could've gone wrong??? It tasted yum though!
i haven't worked with pectin before but i don't think that will help set the cheesecake. please try with gelatin or china grass as mentioned in the recipe
hmm thats strange coz Pectin is just plant based gelatin so itt should just work the same.
Just wanted to say that I've tried this recipe 3 times already and its by far the most delicious thing and the easiest recipe! Thanks for the really helpful tips, this thing is always the star of the party! 🙂
Okay finally got pectin form whole foods. I am gonna try this!!!
I made this yesterday,While it didnt set properly ( was loose in texture) and the biscuit layer was very thick , i couldnt see the layers as the dish was not transparent, it still tasted YUM :):):) nest time i shall better it !
hi..i am trying tis recipe and ta cheese cake layer is setting..after which il put ta third layer of mango puree…is it necessary to set it over night..its 5 now and i wanted to serve after dinner for dessert..
yeah the amount of time you are leaving it should be enough. good luck! 🙂
The cheese cake is in the fridge 🙂 hope the loose bottom tin will be able to slide easily ..Looks yumm…Tasted it before i kept it in the fridge. Its as gud as the professional one 🙂 Cant thank u enough for the easy recipe 🙂
I'm just wondering if it's possible to substitute fresh mangoes (I prefer to make the puree myself) with other fruits like berries in the same amount for this recipe? Your recipe looks delicious & I want to use it to make a birthday cake for my guy who loves cheesecake but prefers raspberry to mango. Thanks!
this cheesecake recipe should also work with berries. do let me know if you give the recipe a shot 🙂
i didnt get cream cheese so substitute it with thick yogurt and the gelatine u mention turned out gooood 😉
made these……… actually 2ce Wow it was awesome 🙂 🙂 everyone loved it, its a family fav now
made these………….. WOWWWWWWWW it waz awesome 🙂 🙂 everyone loved it, its a family fav now.
hi, i really wanted to try this cheesecake, i have all the ingredients but the only thing is that instead of cream cheese i have got soft cheese will this still work and if it will then do i have to put more china grass (as i wll be using that as the alternative to gelatin), coz i know in some cheesecakes they use soft cheese.
thank you
not sure what soft cheese is and whether it can be substituted for cream cheese. if you have seen it done, please try it. hope you let me know how the mango cheesecake turned out 🙂
I'm not qite sure why it's eggless and has gelatine in it but it looks tempting and I'll try the china grass hopefully soon.
Thank you,Nags. I shall try this ratio and will let you know.
Thank you for posting this recipe along with all of the photos. We made it and it was delicious and looks (looked) fantastic. Thanks, again!. Andy, Wendy, jake, and Peanut.
Hey Nags,
Awesome recipe. Made this last week and the guest never stopped asking for the recipe. Thanks to you.
Nags, I substituted the Galetine with China grass/Agar Agar but was not sure of the quantity. I just added few strings. Hence the 2nd layer was not thick enough. Can you suggest the exact measurement. This will help.
To substitute the gelatine here for agar agar or china grass, use 1 tbsp powder or 5gm of strands dissolved in boiling water. I haven't tried this myself but quite a few people tried and told me about it.
This looks delicious… worth a try deifnitely….I lurvee cheesecakes but am so so so afraid of making them…teehee 😀
An easy recipe to impress the guests 🙂 made it once n friends havn't stopped asking for d recipe, thank u thank u thank u.
Thank you for this. Pinning it for future 🙂
Thanks.. I tried it & it turned out good.. 🙂 :).. Happy…
Nags, I tried this, it came out pretty well. Easy recipe to impress our guest and family members..Thanks for sharing.
http://great-secret-of-life.blogspot.sg/2012/06/eggless-no-bake-mango-cheesecake-recipe.html
Great-secret-of-life.blogspot.com
Hi saw this and tried this….I totally do NOT like mangoes , but this was super…with minor changes….http://baketitude.blogspot.in/2012/06/egg-less-mango-cheesecake-no-bake.html
As soon as I saw your GORGEOUS pictures, I knew I had to make it!! Never mind it took me this long, simply loved the recipe! Just published it on my blog, though I wish my pics looked half as good as yours, sigh. Lots of love!
hey ive been eyeing this recipe for months..just got around to making it now 🙂 i have a query..im using fresh mango puree for mine..but its come out quite thick..it doesnt look as liquidy as yours does in the picture..dyu suggest i add some water? or wont the consistency be affected if i leave it as it is? pls do reply..thanks in advance! 🙂
Hi Nags, I'm done with the mango post and here's the link: http://www.egglesscooking.com/2012/06/14/no-bake-mango-desserts/.
Can't wait to try the cheesecake!
Hi Nags. Thanks much for this recipe. I've finally gotten over my fear of attempting a cheesecake. This was absolutely fool-proof and party winner.
I had a small glitch with the crumbs layer, I used Arnotts Marie biscuits crumbed 1.5 cups and 75 gms melted butter. My final combined crumbs did look like yours. However, when served, the bottom layer was a little hardened to break into. I did not press in the layer into glass. Any ideas on how to avoid this?
I am planning on doing a version without buttered crumbs but plain fine crumbs (like the store bought Sara Lee cheesecakes) and a sparkling wine jelly layer.
Hi Nags, I made this cheesecake last month for my MIL's birthday! Will post it soon and will link it to your blog. Thanks a ton for the recipe! it turned out great 🙂
5 gms of china grass would be how many tbsp? wanna make it tomorrow and just couldn't find the conversion on google search. i'll be using blue bird instant china grass.
Im goina be making it now ! . . it looks so yumm
http://www.facebook.com/photo.php?fbid=10150921942434330&set=a.10150921940909330.434774.294670044329&type=1&theater
Tupperware has used your click in the above link…and Mango Lassi ;-)?
hey i made this a while back . I have a doubt , my cream + cream cheese + sugar batter was kinda thin , i mean i could easily pour it out . Is that fine ? Or have i made some grave blunder . Please tell me . And also how many hours in the freezer ?
I love all your recipes . 🙂 Will try all of them one by one .
you mentioned you made this a while back. did you mean a couple hours or few days? not sure if my reply is late, but anyway. runny cheese batter is fine. as long as you add the gelatine, it will set. you don't have to keep it in the freezer, just put in the refrigerator, ideally overnight. hope you like the no-bake mango cheesecake!
Hey Nags …I made it yesterday . It turned out really good for a first attempt . Not just at cheesecake , but at cooking itself 😛 😛 . You can find it here : http://lastqueen21.blogspot.in/2012/05/no-drama-mango-cheesecake-with-pictures.html.
Thanks so much for this recipe . 🙂 Your doing some really great work here ! 🙂
I can't take my eyes off the picture, Nags. Great photo. I'm sure it tastes good too!
Made this for my daughter's 3rd birthday party,it turned out superb!
Thanks for sharing this hassle-free,super simple recipe:)
Hi, just wondering how many pax can this recipe serve? i'm so going to try this…
this mango cheesecake recipe easily serves 6
Wow what a colourful cheese cake that too egg less… Yummy yummy….awesome tempting clicks….thanks for sharing this wonderful recipe.
This recipe was yumm! I blogged about it–>> http://testingsandtastings.blogspot.com/2012/05/mango-cheese-cake.html
Thanks for sharing the recipe!
-Shifa
dint try ur recipies but boyoboy u re photography is simply superb.u shud even have a website for that too..superb
i do! 🙂 http://nagscanclick.blogspot.com/
hi the cream cheese means normal cheese spread rit???
and the other cream that ur usin the nestle one does it need to b outside cream or does it mean the fresh cream(malai) that we get from milk???
no cream cheese is not regular cheese, it's a particular type of cheese that you get to buy in stores, usually from the brand philadelphia. if you don't get it where you live, try to hand one litre thick curd in a cloth for a few hours and use that.
for the other cream, i mean malai that we get from milk. it's better to buy it, amul has it in india.
hey cream cheese can b normal cheese spread rit???
n the other cream has to b outside or in india like they say malai will do???
Hi Nags,
Yesterday was Easter, so I made this for family and a few friends who were over. I set it in little drinking glasses, for convenience sake and they looked gorgeous!
There were a few conflicts on who wanted what flavor, so I made the cheesecake according to recipe, and instead of adding the fruit puree, I simply slid a slice of the fruit into the cheesecake mix in each glass.
I waited to see if my experimenting would finally fall flat on its face, but apparently, it wasn't my time yet.
Everyone loved the flavor, and your recipe was (once again) a massive hit!
🙂
Will make sure to send you a picture asap!
that's amazing! what a lovely idea to make this for easter dessert! 🙂
yes, do share pics when you can, would love to see them and share on the FB page
Hi Nags,
Thanks for sharing such a wonderful recipe. I just did a post on this cheesecake.
Could you use Cool Whip, frozen whipped topping, instead of the Nestle cream?
i can't tell for sure, unfortunately, because i haven't used any of those before.
I was also wondering the same…can we use heavy cream or whipped cream?
yes sure.
First time here and this recipe looks divine! Would you be so kind as to please tell me what the American equivalent of Nestle Cream is? To my knowledge, I have never seen (or noticed) this product in stores in the U.S. I am guessing that it is sweetened condensed milk; am I correct? Thank you for this recipe and for your response!
No joi, it's not condensed milk, just regular full fat milk cream which I am sure you get in the stores in US. You can also try half and half for a slightly lesser rich cream cheese.
Awesome recipe!!! Great clicks!!! I'm so going to try this recipe, just that I can't find Philadelphia cream cheese here in Doha, can I use Kiri cheese cubes instead?
i am not familiar with kiri cheese. i am guessing cubes won't work. try to get cream cheese in some other brand. i am positive it's available
Awesome recipe!!! Great pics!!! I'm so going to try this recipe unfortunately can't find any Philadelphia cream cheese here in Doha, would Kiri cheese cubes do?
Wow its awesome very tempting cheesecake in a glass..Could u see my video and if u like it plz comment on it also..Its acontest and love to hear ur comments on my cupcakes.www.youtube.com/watch?v=_aON4BYdQXc Love,Shalu.,
Everytime I try looking for a great cheesecake recipe, google brings me to this page. I'm finally giving in and trying this today! Wish me luck. These are definitely the prettiest cheesecake presentation I've ever seen in quite a while. Great job! ;")
hope the mango cheesecake recipe doesn't disappoint 🙂
these are so pretty…and easy..bookmarked this one for sure!
Lovely recipe!!!!
I tried this Mango Cheesecake recipe for Valentine's Day and it ws a BIG hit 🙂
Thank You Sooo much for sharing this delicious recipe 🙂
Can sweetened condensed milk be used instead of cream cheese? If yes, what other changes will I need to make?
no condensed milk won't work as a substitute for cream cheese in this recipe
Could it be alternated with condensed milk instead of cream cheese??
This can be done with the Graham cracker pie crust also? Like a whole pie?
sure!
This looks absolutely divine!
The pics are fantastic and I want to make this for hubby (I am a vegan, but might still try with silken tofu for myself). Very important,Nags, where did you pick this vegetarian gelatin from? Usually these are made from pork/beef bones and hence a no no for us (same reason why we do not eat marshmallows :().
Sam, I got these from Sydney, actually. I don't take pork or beef either and picked this up only because it said "of plant origin" and "no animal products" on it.
If you are unable to find it where you live, try china grass. It's totally safe for vegetarians/vegans and is a good substitute for gelatine.
yummy for tummy!! nags.. u have a tasty space here and I always loved it. no-bake is jus a superhit! the pic looks sooo sweeet! 🙂
yes you can. puree strawberries and use the same way with a bit of added water. for chocolate, it should work, i am not 100% sure though
can you try the same thing with chocolate or strawberry?
Thanks for the recipe!maraming nasarapan:)
Thanks for this lovely recipe,tried it with adding a chocolate layer to above(Pics in my blog). Except for the nestle cream(dint like its flavor)found the overall result was good.
Happy Holidays! Keep Rocking!
Cheers
Durga
I am not sure if cream cheese spread can be used in cheesecake recipes. i would try with a small quantity with the mentioned amount of gelatin and see how it goes.
cannot get hold of cream cheese ,only spreadable cheese…should i increase the quantity of gelatine? pls let me know….
that may not work. just use hung curd. how to make hung curd: buy thick set curd/plain yogurt and hang it for 4 hour or so over the sink in a cheesecloth or muslin. use the resulting mixture to use your cheesecake. this is a good substitute for cream cheese in cheesecakes.
spreadable cream cheese is only available in our place. Is that enough.Pl help
hey, is it a problem if d geletine mixture blends with the cheese mixture ?
i use a handheld blender, not a food processor. mine has the chopper blade you see in the pics above, a blender stick, and a whisk.
Hi Nags,
Nice clicks. Which food processor do you use? I'm on the verge of buying one but can't decide which one to buy..
First time here..your cheese cake looks absolutely delicious…cant take my eyes off it. wonderful pics..
I have made this recipe twice. I have made a lot of cheesecakes and my friends have liked this the best so far 🙂 Mad props to you for that!
Also, great pictures. They really help with the process a lot.
i would love the recipe for 2-min mango cheesecake rasmi. do email it to me 🙂
Thanks Nags. My guest count increased, so decided to try it some other day. But I did make mango cheesecake with my friend's recipe, which has a preparation time of 2 mins.I can send you the recipe if you need it.
Rasmi, I got the amount you see in the first pic. two wine glasses and three double shot glasses. the wine glass amounts are pretty big though. i think this will easily serve about 8-10 people. the cheesecake is quite rich.
yes, 1 cup = 250 ml
Nags, Can you tell me how many glasses you got from the above measurement? Want to try it for a party. thanks.
Hi, recipe looks great. Can I ask what size of the cup to use? 250ml?
Xcellent i Must say! BLESS U for sch an easy n wondrfully delicious recipe! n that with pictures! 🙂
yes, but the kind i used doesn't have any animal products in it. its probably "fake". i checked because the husband is vegetarian. I realise this may not be the case with all gelatin available, that's why i suggested china grass as a substitute 🙂
Did you know Nag, that gelatine is non-vegetarian?
what do you mean by "missed the cream part"? separate beating of whipping of cream is not necessary for this recipe. i have mentioned in the steps on what to do. you beat it with the cream cheese, sugar, etc.
Hello, you have missed out the cream part. So I do not have to whip the cream first before mixing together? Thanks a lot! Your reply definitely helps! Hope it will turn out successfully! Making it for my mum's birthday! 😉
not sure of quantities to replace sugar with icing sugar. a trian and error method may be necessary.
the mango mixture that's set aside won't solidify that easily. the mixture needs to be chilled for it to set. the quantity i have mentioned will only help solidify after a few hours refrigeration. don't leave the mixture and go about doing something else. finish preparing, refrigerate, and then you are good to go.
Do I have to whip the cream first or just pour the canned nestle cream into the mixture and mix till well-mixed? Another doubt is: I would like to replace caster sugar with icing sugar. How many grams do I need to replace it with icing sugar? Icing sugar seems to be sweeter in taste. Thanks!
Hi, for half of the mango mixture that is being put aside in step 3. im wondering whether the mango mixture will start solidifying even before being pour on top as third layer? since gelatine is alrdy added in it.
i am not sure. maybe about 1.5 to 2 inches high?
Do you know how tall will the cake be if it's make in a 8" cake pan?
The pictures were so beautiful I had to make this dessert as soon as possible. Made it for a lunch party over the weekend and it was a big success. I was asked to share the recipe so I will be sending a link to your blog! Thanks!
Hmm nope. I can't think of any substitute for cream cheese in a cheesecake recipe
This is nice. I have a doubt, is there a substitute for cream cheese?
when i looked up the net, another blogger has recommended blending paneer with hung curd as a step child alternative to cream cheese, but 🙂
when i looked up the net, another blogger has recommended blending paneer with hung curd as a step child alternative to cream cheese, but 🙂
Thanks Lauren. Hope you enjoy the eggless no-bake mango cheesecake recipe 🙂
Just found this post from the Brown Eyed Baker, what a wonderful dessert! The presentation is gorgeous and this looks like the perfect no-bake summer recipe!
I'm making it this weekend. Thinking I'll make them in Mason jam jars. Should be the right size for a single serving.
These are really pretty! I think this would be so impressive for a night of company!
Lovely photos!!! THanks for this!
After my mango pound cake, this is next. We think alike 🙂 I got some store bought graham cracker pie crusts 🙂 and have all the other ingredients as well. It's just that A's doctor has now asked me to go off dairy, eggs and nuts for sometime to test for A's allergies… how bad is that??
This looks great!
Thank you everyone. Eggless no-bake mango cheesecake rocks!!!
this looks delicious nags. I made something similar couple of years ago with mascarpone cheese
A heavenly, colorful and refreshing dessert! Lovely.
Cheers,
Rosa
Dear God, this looks so divine! Thanks a ton for sharing.
absolutely mouth watering! i'd love to make this!
wowwwww mango in any form is my fav……cheese cake looks really tempting….
if time permits visit my space
http://www.fajishotpot.blogspot.com
sinful and delicious…will surely try it out…
Wowww thats gorgeous…am definitely going to make for my daughter. Nags- plz tell me how to make lemon cheesecake too 🙂
Yumm… good recipe… gorgeous pics!
thats a wonderful treat for the eyes and the recipe is well explained nags.
Haven't u try the fresh indian mangoes(quite yummy) in Fair price
Awesome! It looks so pretty too. I love all the pictures it really helps me through the baking process to have a visual.
Whoaaa this is so amazing!!! My husband is a huge cheescake fan but I never made it because I was too intimidated. But this recipe looks so easy. Thanks for sharing!
gorgeous pictures…loved that round bamboo mat too. And that hint of mint 🙂
Nice article, thanks for the information.
Forgot to say, I love it when you take step by step pics!!
Wow!!Wow!!! I love your clicks!! It's tempting me to try it at once :)Awesome Nags!!!
will definitely try this
Beautiful pics and super-easy recipe 🙂 I'm definitely gonna try it this weekend!
My My..thatz a treat to eyes:-) Yummulicious!!
Woww thats soooo inviting and wonderful looking cheesecakes, beautiful presentation..
where can i get cream cheese in India?? and what cream exactly have you used for this recipe??
I love that there is no bake as i dont like baked cheese cakes, Thia looks so so yumm. I have tinned mago pulp , should try this.
love how you set it in those pretty glasses !! beautiful….no bake is win win 😀
I'm melting all around the glass! Looks like something even a beginner like me can try!
Hmmm. I make cheesecake – usually mango – quite similar to this. But hey, my take home point, which I love, is making it in individual containers. Why didn't I think of that? I do that with many recipes – just didn't apply it to this one. Yum.
By the way, I arrived on your site looking for poondu rasam – and well – am still here browsing around. Love it! And looking forward to be a regular.
Yes, to get mango puree, just blend fresh mangoes in a blender or mixer 🙂
this looks gorgeous and sure wud taste great as well I guess..
i love cheese cakes..and this one sounds wonderful..
Lovely presentation.. Beautiful !!
Indian Cuisine
Really Beautiful. Especially i love the last pic. bookmarked.
Wow this's impressive! I have a similar no bake cheesecake recipe on my page and I always make them in individual glasses, takes the stress out of serving 🙂 You version seems much tastier than mine. Loved that last pic a lot.
It's here! It's here! It's here! And it is beautiful! Love the colors and the neat layering. Bringing out my cream cheese now. 🙂 Btw, I knew you'd post this over the weekend, so I went and bought fresh alphonso mangoes yesterday!
Gorgeous clicks and yummy looking dessert. Havent tasted cheese cake..urs tempt me to the core 🙂
wowwww…that looks so gorgeous ! I such a big fan of cheesecakes and esp for this one i don't mind trading my arm !
I love you 😀 Really Ive been looking for a no egg no bake cheesecake for a while. Im writing from Pakistan, and its mango season here 😀 But how do you make mango puree? Just blitz the mango? right?
Looks fab …n love the pics
yummy yummy
beautiful Nags, love your presentation
Wow,sure recipe sounds yummy! Lovely set up and lovely capture Nags!
Finally this makes an appearance!!Not a fan of cheesecakes but those cute individual portions make it look irresistible!!