Eggless No-Bake Mango Cheesecake Recipe
Prep time
Total time
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
Recipe type: Dessert
Cuisine: International
Serves: Serves 6
  • 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)
  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
Recipe by Edible Garden at