Eggless No-Bake Mango Cheesecake Recipe
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
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.