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?
Check out this very easy to make and delicious butter pudding recipe on the blog too.
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.
Eggless No-Bake Mango Cheesecake Recipe
Ingredients
- 250 grams cream cheese I used Philadelphia brand
- 170 grams cream I used Nestle, 35% fat
- 1/2 cup sugar
- 3/4 cup mango fresh or canned
- 1 tablespoon gelatine powder vegetarians see notes
- 1/4 cup hot water
- 2 cups graham cracker crumbs
- 75 grams unsalted butter melted (about 1/3 of a cup)
Instructions
- Powder the graham crackers coarsely in a food processor.
- Add melted butter and process 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.
- Whisk 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 to this 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
Notes
- If you are a vegetarian or don’t want to use gelatine, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatine. You can find it in Asian stores and most supermarkets sell these in powder form or in strips. If you are using strips, dissolve 5 gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe.
- The colour of the mango layer will depend on the mango puree you are using. Canned alphonso gives a deep colour like in the photos.
Eggless No-Bake Mango Cheesecake Step by Step
You are going to need graham crackers for the base but if you don’t have any handy, go with digestive biscuits or Marie biscuits.
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!
This eggless no-bake mango cheesecake recipe is an original Edible Garden recipe, first shared back in June 2011. Countless people have tried it successfully. I made minor edits to the recipe and have republished it. I
got it from a friend who passed it on from a cousin and it includes my own changes and adaptations. It’s one of the most popular recipes on the blog and I am particularly proud of it 🙂
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?
it is cream with minimum 30% fat. can be simple cooking or baking cream.
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.