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You are here: Home / Eggless Desserts / Eggless No-Bake Mango Cheesecake Recipe Step by Step

Eggless No-Bake Mango Cheesecake Recipe Step by Step

February 21, 2016 174 Comments

Eggless No-Bake Mango Cheesecake Recipe

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?

Eggless No-Bake Mango Cheesecake Recipe

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.

5.0 from 7 reviews
Eggless No-Bake Mango Cheesecake Recipe
 
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Prep time
1 hour
Total time
1 hour
 
Eggless no-bake mango cheesecake recipe, a delicious no-bake cheesecake that's super easy to make and absolutely delicious. Perfect recipe to impress your guests by serving them in individual portions
Author: nags
Recipe type: Dessert
Cuisine: International
Serves: Serves 6
Ingredients
  • 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)
Instructions
  1. Whiz the graham crackers in a food processor.
  2. Add melted butter and whiz again until the mixture comes together.
  3. 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.
  4. 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.
  5. Add the gelatine or agar agar to the hot water and stir till it completely dissolves.
  6. Add the mango puree and stir well.
  7. Keep half of this mixture aside and add the rest to the cream cheese mixture.
  8. Stir gently until well combined.
  9. 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
  10. 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.
  11. Refrigerate overnight and serve chilled
3.5.3208

Step by Step Eggless No-Bake Mango Cheesecake Recipe
Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

Time to pour in some melted better.

Eggless No-Bake Mango Cheesecake Recipe

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!

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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?

Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe
Eggless No-Bake Mango Cheesecake Recipe

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.

Eggless No-Bake Mango Cheesecake Recipe

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!

Eggless No-Bake Mango Cheesecake Recipe

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.

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By nags Filed Under: Eggless Desserts, Most Popular, No-Bake Recipes, Sweets Puddings Desserts

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Comments

  1. Hita Anand

    November 24, 2019 at 5:54 am

    I tried this yummy mango cheesecake recipe with agar agar and it was a super hit . I made it for my friend’s birthday, instead of the usual cake.. It came out really well and was very easy to make too!

    Reply
    • Carmen

      May 21, 2020 at 5:43 am

      Hi, how much agar agar did you use?

      Reply
  2. nandita mod

    June 5, 2019 at 12:36 pm

    wow, the way you explain and represent your recipe was awesome i have also tried to make different version of mango cheesecake plz do visit

    Reply
  3. Anu

    April 24, 2019 at 7:56 pm

    best best recipe…. thanks

    Reply
  4. v sunitha dietician

    August 4, 2018 at 3:37 pm

    excellent

    Reply
  5. mahjabeen

    July 11, 2018 at 6:01 pm

    Its very easy and looking very delicious and tasty.

    Reply
  6. Bhavna

    July 1, 2018 at 9:36 pm

    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?

    Reply
  7. Katerina

    December 26, 2017 at 2:07 am

    Thank you for this lovely recipe.
    I’ve making this mango cheesecake for two years now and it’s always a success!

    Reply
    • nags

      January 10, 2018 at 4:26 pm

      so good to hear that. thank you!

      Reply
  8. Gayatri

    April 30, 2017 at 12:44 am

    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

    Reply
  9. Poonam

    April 18, 2017 at 8:52 pm

    From your easy explanation the recipe got more easy. Thanks

    Reply
  10. Swetha Baburao

    September 5, 2016 at 11:26 pm

    One of the best desserts I have made. Thanks for the recipe. Everybody whom I shared with, loved it!

    Reply
    • nags

      September 7, 2016 at 10:33 am

      thank you swetha!

      Reply
  11. Lodoiska

    August 4, 2016 at 12:48 am

    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

    Reply
    • nags

      August 5, 2016 at 11:10 am

      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 🙂

      Reply
      • lodoiska

        August 6, 2016 at 12:38 pm

        Thank you!

        Reply
  12. Nivedita

    April 26, 2016 at 5:02 am

    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!

    Reply
    • nags

      April 30, 2016 at 5:17 pm

      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

      Reply
  13. Ela

    April 23, 2016 at 5:34 am

    Brakuje jeszcze tłumaczenia w języku Poland 😉 ale jakoś daję sobie radę 😉 uwielbiam indie a u Ciebie ich bardzo dużo. Zaglądam tu często, pozdrawiam!

    Reply
    • nags

      April 23, 2016 at 9:59 am

      Thank you Ela, I really appreciate it 🙂

      Reply
  14. Preethi

    April 11, 2013 at 5:49 am

    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!

    Reply
    • Nagalakshmi V

      April 11, 2013 at 9:05 am

      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

      Reply
    • Preethi

      April 12, 2013 at 5:02 am

      hmm thats strange coz Pectin is just plant based gelatin so itt should just work the same.

      Reply
  15. Chitra

    March 10, 2013 at 3:13 pm

    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! 🙂

    Reply
  16. Preethi

    February 12, 2013 at 11:24 pm

    Okay finally got pectin form whole foods. I am gonna try this!!!

    Reply
  17. Anonymous

    February 3, 2013 at 2:20 pm

    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 !

    Reply
  18. Aparna Kumar

    November 25, 2012 at 10:56 am

    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..

    Reply
    • Nagalakshmi V

      November 25, 2012 at 12:22 pm

      yeah the amount of time you are leaving it should be enough. good luck! 🙂

      Reply
  19. beyond illusion

    November 19, 2012 at 5:49 am

    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 🙂

    Reply
  20. Cherry con Carne

    September 3, 2012 at 6:41 am

    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!

    Reply
    • Nagalakshmi V

      September 3, 2012 at 6:43 am

      this cheesecake recipe should also work with berries. do let me know if you give the recipe a shot 🙂

      Reply
  21. crazy 'bout food

    August 22, 2012 at 6:32 am

    i didnt get cream cheese so substitute it with thick yogurt and the gelatine u mention turned out gooood 😉

    Reply
  22. crazy 'bout food

    August 22, 2012 at 6:29 am

    made these……… actually 2ce Wow it was awesome 🙂 🙂 everyone loved it, its a family fav now

    Reply
  23. crazy 'bout food

    August 22, 2012 at 6:28 am

    made these………….. WOWWWWWWWW it waz awesome 🙂 🙂 everyone loved it, its a family fav now.

    Reply
  24. Anonymous

    August 7, 2012 at 12:06 pm

    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

    Reply
    • Nagalakshmi V

      August 8, 2012 at 1:30 am

      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 🙂

      Reply
  25. BiggestBestestWorldBlogger

    August 4, 2012 at 4:06 pm

    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.

    Reply
  26. Vidya

    July 8, 2012 at 4:22 am

    Thank you,Nags. I shall try this ratio and will let you know.

    Reply
  27. Anonymous

    July 7, 2012 at 5:24 pm

    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.

    Reply
  28. Vidya

    July 6, 2012 at 5:11 pm

    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.

    Reply
    • Nagalakshmi V

      July 8, 2012 at 2:15 am

      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.

      Reply
  29. Reeta Skeeter

    July 3, 2012 at 3:07 am

    This looks delicious… worth a try deifnitely….I lurvee cheesecakes but am so so so afraid of making them…teehee 😀

    Reply
  30. Anju

    June 27, 2012 at 2:28 am

    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.

    Reply
  31. givingreadingachance

    June 26, 2012 at 4:54 am

    Thank you for this. Pinning it for future 🙂

    Reply
  32. cpremika

    June 24, 2012 at 12:48 pm

    Thanks.. I tried it & it turned out good.. 🙂 :).. Happy…

    Reply
  33. Veena Theagarajan

    June 23, 2012 at 12:38 pm

    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

    Reply
  34. Sweet

    June 20, 2012 at 4:38 pm

    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

    Reply
  35. Plateful

    June 19, 2012 at 8:55 am

    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!

    Reply
  36. mehnaz

    June 17, 2012 at 11:04 am

    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! 🙂

    Reply
  37. Madhuram

    June 15, 2012 at 2:47 am

    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!

    Reply
  38. Preethika

    June 11, 2012 at 12:14 pm

    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.

    Reply
  39. Leena JD

    June 8, 2012 at 10:41 am

    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 🙂

    Reply
  40. iDiva

    June 7, 2012 at 6:10 pm

    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.

    Reply
  41. linzey

    June 2, 2012 at 10:51 pm

    Im goina be making it now ! . . it looks so yumm

    Reply
  42. tgstgnw

    May 29, 2012 at 6:26 pm

    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 ;-)?

    Reply
  43. khaddu

    May 26, 2012 at 1:42 pm

    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 .

    Reply
    • Nagalakshmi V

      May 27, 2012 at 3:30 am

      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!

      Reply
    • khaddu

      May 27, 2012 at 10:35 am

      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 ! 🙂

      Reply
  44. Madhuram

    May 24, 2012 at 6:49 pm

    I can't take my eyes off the picture, Nags. Great photo. I'm sure it tastes good too!

    Reply
  45. Anonymous

    May 23, 2012 at 4:45 pm

    Made this for my daughter's 3rd birthday party,it turned out superb!
    Thanks for sharing this hassle-free,super simple recipe:)

    Reply
  46. Anonymous

    May 19, 2012 at 7:44 am

    Hi, just wondering how many pax can this recipe serve? i'm so going to try this…

    Reply
    • Nagalakshmi V

      May 20, 2012 at 1:57 pm

      this mango cheesecake recipe easily serves 6

      Reply
  47. Rani acharyulu

    May 16, 2012 at 5:27 am

    Wow what a colourful cheese cake that too egg less… Yummy yummy….awesome tempting clicks….thanks for sharing this wonderful recipe.

    Reply
  48. S.

    May 15, 2012 at 10:00 am

    This recipe was yumm! I blogged about it–>> http://testingsandtastings.blogspot.com/2012/05/mango-cheese-cake.html

    Thanks for sharing the recipe!
    -Shifa

    Reply
  49. sabby

    May 2, 2012 at 10:30 am

    dint try ur recipies but boyoboy u re photography is simply superb.u shud even have a website for that too..superb

    Reply
    • Nagalakshmi V

      May 3, 2012 at 12:59 am

      i do! 🙂 http://nagscanclick.blogspot.com/

      Reply
  50. diksh

    April 25, 2012 at 11:27 am

    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???

    Reply
    • Nagalakshmi V

      April 26, 2012 at 2:47 am

      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.

      Reply
  51. diksh

    April 25, 2012 at 11:23 am

    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???

    Reply
  52. Kim Coyne

    April 9, 2012 at 12:07 pm

    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!

    Reply
    • Nagalakshmi V

      April 10, 2012 at 1:50 am

      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

      Reply
  53. Az

    April 4, 2012 at 10:32 pm

    Hi Nags,

    Thanks for sharing such a wonderful recipe. I just did a post on this cheesecake.

    Reply
  54. Anonymous

    April 3, 2012 at 8:36 pm

    Could you use Cool Whip, frozen whipped topping, instead of the Nestle cream?

    Reply
    • Nagalakshmi V

      April 4, 2012 at 3:38 am

      i can't tell for sure, unfortunately, because i haven't used any of those before.

      Reply
  55. Anonymous

    March 28, 2012 at 7:14 pm

    I was also wondering the same…can we use heavy cream or whipped cream?

    Reply
    • Nagalakshmi V

      March 29, 2012 at 12:49 am

      yes sure.

      Reply
  56. Joi

    March 26, 2012 at 11:19 am

    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!

    Reply
    • Nagalakshmi V

      March 27, 2012 at 7:03 am

      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.

      Reply
  57. Riya

    March 24, 2012 at 3:41 pm

    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?

    Reply
    • Nagalakshmi V

      March 27, 2012 at 7:13 am

      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

      Reply
  58. Riya

    March 24, 2012 at 3:35 pm

    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?

    Reply
  59. shalu

    March 12, 2012 at 9:08 am

    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.,

    Reply
  60. tIcKLeMe

    March 4, 2012 at 4:37 am

    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! ;")

    Reply
    • Nagalakshmi V

      March 5, 2012 at 8:18 am

      hope the mango cheesecake recipe doesn't disappoint 🙂

      Reply
  61. Chef Mireille

    February 27, 2012 at 4:25 am

    these are so pretty…and easy..bookmarked this one for sure!

    Reply
  62. Sanika N

    February 15, 2012 at 6:45 pm

    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 🙂

    Reply
  63. M P

    February 13, 2012 at 10:36 pm

    Can sweetened condensed milk be used instead of cream cheese? If yes, what other changes will I need to make?

    Reply
    • Nagalakshmi V

      February 14, 2012 at 1:22 am

      no condensed milk won't work as a substitute for cream cheese in this recipe

      Reply
  64. M P

    February 13, 2012 at 10:35 pm

    Could it be alternated with condensed milk instead of cream cheese??

    Reply
  65. Meghna

    February 13, 2012 at 3:07 pm

    This can be done with the Graham cracker pie crust also? Like a whole pie?

    Reply
    • Nagalakshmi V

      February 14, 2012 at 1:22 am

      sure!

      Reply
  66. Padhu

    February 12, 2012 at 2:48 pm

    This looks absolutely divine!

    Reply
  67. Samarpita

    February 12, 2012 at 3:31 am

    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 :().

    Reply
    • Nagalakshmi V

      February 13, 2012 at 2:11 am

      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.

      Reply
  68. Kavitha

    January 25, 2012 at 8:05 pm

    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! 🙂

    Reply
  69. Nagalakshmi V

    January 3, 2012 at 6:14 am

    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

    Reply
  70. earthstar

    December 30, 2011 at 8:01 am

    can you try the same thing with chocolate or strawberry?

    Reply
  71. Anonymous

    December 29, 2011 at 4:29 pm

    Thanks for the recipe!maraming nasarapan:)

    Reply
  72. FoodieMomCooks

    December 21, 2011 at 9:58 am

    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

    Reply
  73. Nags

    December 10, 2011 at 6:30 am

    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.

    Reply
  74. Anonymous

    December 9, 2011 at 2:14 pm

    cannot get hold of cream cheese ,only spreadable cheese…should i increase the quantity of gelatine? pls let me know….

    Reply
  75. Nags

    November 21, 2011 at 2:40 am

    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.

    Reply
  76. Anonymous

    November 20, 2011 at 4:38 pm

    spreadable cream cheese is only available in our place. Is that enough.Pl help

    Reply
  77. Anonymous

    October 22, 2011 at 8:29 am

    hey, is it a problem if d geletine mixture blends with the cheese mixture ?

    Reply
  78. Nags

    October 10, 2011 at 7:37 am

    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.

    Reply
  79. Anonymous

    October 8, 2011 at 2:02 am

    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..

    Reply
  80. Amina

    October 2, 2011 at 2:42 am

    First time here..your cheese cake looks absolutely delicious…cant take my eyes off it. wonderful pics..

    Reply
  81. Priyanka

    September 20, 2011 at 5:57 pm

    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.

    Reply
  82. Rasmi

    August 15, 2011 at 3:16 am

    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.

    Reply
  83. Nags

    August 15, 2011 at 5:42 am

    i would love the recipe for 2-min mango cheesecake rasmi. do email it to me 🙂

    Reply
  84. Nags

    August 11, 2011 at 7:22 am

    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

    Reply
  85. Rasmi

    August 10, 2011 at 7:00 pm

    Nags, Can you tell me how many glasses you got from the above measurement? Want to try it for a party. thanks.

    Reply
  86. Anonymous

    August 9, 2011 at 9:23 pm

    Hi, recipe looks great. Can I ask what size of the cup to use? 250ml?

    Reply
  87. Anonymous

    July 12, 2011 at 9:29 pm

    Xcellent i Must say! BLESS U for sch an easy n wondrfully delicious recipe! n that with pictures! 🙂

    Reply
  88. Nags

    July 10, 2011 at 8:32 am

    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 🙂

    Reply
  89. Susan aunty

    July 9, 2011 at 3:19 pm

    Did you know Nag, that gelatine is non-vegetarian?

    Reply
  90. Nags

    July 8, 2011 at 4:09 am

    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.

    Reply
  91. Anonymous

    July 7, 2011 at 5:04 am

    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! 😉

    Reply
  92. Anonymous

    July 7, 2011 at 3:23 am

    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!

    Reply
  93. Anonymous

    July 7, 2011 at 2:52 am

    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.

    Reply
  94. Nags

    July 7, 2011 at 4:17 am

    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.

    Reply
  95. Nags

    July 4, 2011 at 3:51 am

    i am not sure. maybe about 1.5 to 2 inches high?

    Reply
  96. Anonymous

    July 1, 2011 at 2:39 am

    Do you know how tall will the cake be if it's make in a 8" cake pan?

    Reply
  97. S.R.

    June 22, 2011 at 12:15 am

    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!

    Reply
  98. new kid on the blog

    June 14, 2011 at 5:01 pm

    This is nice. I have a doubt, is there a substitute for cream cheese?

    Reply
    • iDiva

      June 3, 2012 at 10:58 am

      when i looked up the net, another blogger has recommended blending paneer with hung curd as a step child alternative to cream cheese, but 🙂

      Reply
    • iDiva

      June 3, 2012 at 11:02 am

      when i looked up the net, another blogger has recommended blending paneer with hung curd as a step child alternative to cream cheese, but 🙂

      Reply
  99. Nags

    June 15, 2011 at 12:59 am

    Hmm nope. I can't think of any substitute for cream cheese in a cheesecake recipe

    Reply
  100. Nags

    June 12, 2011 at 4:05 am

    Thanks Lauren. Hope you enjoy the eggless no-bake mango cheesecake recipe 🙂

    Reply
  101. Lauren at Keep It Sweet

    June 11, 2011 at 10:34 am

    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!

    Reply
  102. Brad

    June 10, 2011 at 4:15 pm

    I'm making it this weekend. Thinking I'll make them in Mason jam jars. Should be the right size for a single serving.

    Reply
  103. Charissa

    June 9, 2011 at 8:14 pm

    These are really pretty! I think this would be so impressive for a night of company!

    Reply
  104. Rock Kitaro

    June 9, 2011 at 7:46 pm

    Lovely photos!!! THanks for this!

    Reply
  105. Raaga

    June 9, 2011 at 3:12 am

    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!

    Reply
  106. Mandira

    June 8, 2011 at 7:49 pm

    this looks delicious nags. I made something similar couple of years ago with mascarpone cheese

    Reply
  107. Nags

    June 9, 2011 at 1:23 am

    Thank you everyone. Eggless no-bake mango cheesecake rocks!!!

    Reply
  108. Rosa's Yummy Yums

    June 7, 2011 at 1:01 pm

    A heavenly, colorful and refreshing dessert! Lovely.

    Cheers,

    Rosa

    Reply
  109. Mallika

    June 7, 2011 at 12:17 pm

    Dear God, this looks so divine! Thanks a ton for sharing.

    Reply
  110. kimberlycun

    June 7, 2011 at 10:02 am

    absolutely mouth watering! i'd love to make this!

    Reply
  111. fajeeda

    June 7, 2011 at 9:14 am

    wowwwww mango in any form is my fav……cheese cake looks really tempting….
    if time permits visit my space
    http://www.fajishotpot.blogspot.com

    Reply
  112. Ganga

    June 7, 2011 at 6:02 am

    sinful and delicious…will surely try it out…

    Reply
  113. Sunipa

    June 7, 2011 at 5:33 am

    Wowww thats gorgeous…am definitely going to make for my daughter. Nags- plz tell me how to make lemon cheesecake too 🙂

    Reply
  114. Cooking Foodie

    June 6, 2011 at 9:07 pm

    Yumm… good recipe… gorgeous pics!

    Reply
  115. jeyashrisuresh

    June 6, 2011 at 5:06 pm

    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

    Reply
  116. California Fertility Partners

    June 6, 2011 at 4:35 pm

    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!

    Reply
  117. sangeeta

    June 6, 2011 at 1:32 pm

    gorgeous pictures…loved that round bamboo mat too. And that hint of mint 🙂

    Reply
  118. Janu

    June 6, 2011 at 1:06 pm

    Forgot to say, I love it when you take step by step pics!!

    Reply
  119. Janu

    June 6, 2011 at 1:05 pm

    Wow!!Wow!!! I love your clicks!! It's tempting me to try it at once :)Awesome Nags!!!

    Reply
  120. Veda Murthy

    June 6, 2011 at 12:26 pm

    will definitely try this

    Reply
  121. DV

    June 6, 2011 at 10:25 am

    Beautiful pics and super-easy recipe 🙂 I'm definitely gonna try it this weekend!

    Reply
  122. Ramya

    June 6, 2011 at 10:04 am

    My My..thatz a treat to eyes:-) Yummulicious!!

    Reply
  123. Priya

    June 6, 2011 at 9:46 am

    Woww thats soooo inviting and wonderful looking cheesecakes, beautiful presentation..

    Reply
  124. Anonymous

    June 6, 2011 at 9:20 am

    where can i get cream cheese in India?? and what cream exactly have you used for this recipe??

    Reply
  125. Hisham Soliman

    June 6, 2011 at 4:36 pm

    Awesome! It looks so pretty too. I love all the pictures it really helps me through the baking process to have a visual.

    Reply
  126. Happy Cook / Finla

    June 6, 2011 at 8:35 am

    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.

    Reply
  127. A Spoonful of YUMM !

    June 6, 2011 at 7:50 am

    love how you set it in those pretty glasses !! beautiful….no bake is win win 😀

    Reply
  128. Vidya Sury

    June 6, 2011 at 7:32 am

    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.

    Reply
  129. Madhura

    June 6, 2011 at 6:43 am

    this looks gorgeous and sure wud taste great as well I guess..

    Reply
  130. Hari Chandana

    June 6, 2011 at 5:29 am

    Lovely presentation.. Beautiful !!
    Indian Cuisine

    Reply
  131. Yuvana's Favourites

    June 6, 2011 at 5:27 am

    Really Beautiful. Especially i love the last pic. bookmarked.

    Reply
  132. sewa mobil

    June 6, 2011 at 1:24 pm

    Nice article, thanks for the information.

    Reply
  133. Plateful

    June 6, 2011 at 4:58 am

    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.

    Reply
  134. Saee Koranne-Khandekar

    June 6, 2011 at 4:57 am

    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!

    Reply
  135. Gayathri Ramdas Sreekanth

    June 6, 2011 at 4:30 am

    wowwww…that looks so gorgeous ! I such a big fan of cheesecakes and esp for this one i don't mind trading my arm !

    Reply
  136. unmended

    June 6, 2011 at 4:10 am

    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?

    Reply
  137. Priti

    June 6, 2011 at 4:06 am

    Looks fab …n love the pics

    Reply
  138. Aarthi

    June 6, 2011 at 3:50 am

    yummy yummy

    Reply
  139. Sreelu

    June 6, 2011 at 2:00 am

    beautiful Nags, love your presentation

    Reply
  140. Divya Kudua

    June 6, 2011 at 1:35 am

    Finally this makes an appearance!!Not a fan of cheesecakes but those cute individual portions make it look irresistible!!

    Reply
  141. Mea Culpa

    June 6, 2011 at 7:32 am

    I'm melting all around the glass! Looks like something even a beginner like me can try!

    Reply
  142. Nags

    June 6, 2011 at 7:15 am

    Yes, to get mango puree, just blend fresh mangoes in a blender or mixer 🙂

    Reply
  143. sowmya's creative saga

    June 6, 2011 at 5:37 am

    i love cheese cakes..and this one sounds wonderful..

    Reply
  144. Sharmilee! :)

    June 6, 2011 at 4:42 am

    Gorgeous clicks and yummy looking dessert. Havent tasted cheese cake..urs tempt me to the core 🙂

    Reply
  145. RAKS KITCHEN

    June 6, 2011 at 1:53 am

    Wow,sure recipe sounds yummy! Lovely set up and lovely capture Nags!

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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