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Mango Cheesecake
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Mango Cheesecake

Mango Cheesecake is an eggless, no bake, smooth, silky, sweet and little sour, creamy, irresistible dessert by by blending mango pulp with cream cheese and whipped cream. The creamy cheese and mango mixture is spread on the base made of crushed biscuits. It is chilled to set and cut into slices and served. The cheese cake can be decorated with fresh mango slices or mango pulp or whipped cream on the top. It is a perfect dessert to celebrate any occasion and can be made in advanced and refrigerated. You can also set the dessert into individual serving dessert bowls.
Course Dessert, festivalfood, hightea, sweet
Cuisine Global
Keyword cheesecake, chilleddessert, creamcheese, dessert, eggless, kids, layeredsweet, mango, nobake, summerdessert, Sweet, sweettooth
Prep Time 20 minutes
Cook Time 20 minutes
setting time 12 hours
Servings 12 people
Calories 359kcal

Equipment

  • grinder
  • baking spring form tin
  • small bowl
  • spoon
  • electric beater
  • big bowl
  • spatula
  • bowl
  • pan
  • flat spatula
  • offset spatula
  • cling wrap
  • sharp knife
  • small flat base bowl

Ingredients

For base

  • 10 digestive biscuit or scotch finger biscuits
  • 70 g melted butter Use some melted butter to grease the pan

Mango pulp (cook and reduce to half quantity)

  • 2 cup mango pulp around 3 small mangoes used to make pulp. I had used kensington mango to make the pulp. You can use the store brought mango pulp (alphonso or kesar pulp)
  • 1/4 cup sugar
  • 1 tsp lime juice
  • 2 tbsp cornflour
  • 1/4 cup water

Cheesecake layer and assembling

  • 300 ml heavy cream Used 35 % fat heavy cream for whipping, chilled
  • 1/2 cup icing sugar sifted
  • 2 tsp vanilla essence
  • 250 g cream cheese at room temperature
  • 3/4 cup icing sugar sifted
  • mango slices thinly sliced. Use a firm mango and sharp knife to cut into thin slices. I have used R2E2 type of mango. You can use alphonso.
  • 1 tsp lime juice to drizzle over the mango slices so that they do not turn black.

Instructions

For base

  • Roughly chop the biscuits and put them in the grinder jar.
    Mango Cheesecake
  • Grind the biscuits into a fine powder.
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  • Remove the powdered biscuits into a bowl. Add the melted butter to it.
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  • Mix well.
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  • Put the mixture into a greased spring form cake round tin. (I had used 7 inch diameter circle spring form cake tin).
    Mango Cheesecake
  • Press the mixture uniformly with the back of a greased flat base bowl. Refrigerate the tin for 20 minutes or till the cream is getting ready .
    Mango Cheesecake

Mango pulp (cook and reduce to half quantity)

  • Meanwhile the biscuit mixture is setting, cook mango pulp and prepare the cream cheese and whipped cream mixture. Put mango pulp along with sugar to heat into a flat pan.
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  • Start cooking the mixture on medium heat stirring continuously. The sugar will melt in 2-3 minutes and the mixture will become runny.
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  • After 10-12 minutes, the mixture is reduced to half.
    Mango Cheesecake
  • Take cornflour in a bowl. Add some water and make a smooth paste.
    Mango Cheesecake
  • Put the cornflour paste into the mango mixture on medium heat and stir continuously.
    Mango Cheesecake
  • The mixture starts to thicken. Stir well.
    Mango Cheesecake
  • Add some lime juice and mix well. The mango mixture is thickened and reduced to half of the quantity. Remove in a bowl and let it cool.
    Mango Cheesecake

Cheesecake layer and assembling

  • Put the bowl and beater blade in the freezer for 2 hours. Take the chilled bowl and blade. (It is very important to chill the blades and bowl before whipping as the whipping cream is too sensitive to heat and can get curdled on beating. Hence the chilled bowl and blades will reduce the heat upon beating the cream).
    Eggless Tiramisu Cake
  • Add the chilled heavy cream to it. Add vanilla essence to it.
    Mango Cheesecake
  • Beat it on low speed for 4-5 minutes. It will start to get thicken. Add icing sugar to it.
    Eggless Tiramisu Cake
  • Beat on low heat for 7-8 minutes. The mixture will start to thicken. Beat for a couple of minutes and the stiff peaks will start to form. If you invert the bowl the cream will not fall. The whip cream is ready.
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  • Remove in a bowl and cover and refrigerate till further use.
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  • In the same bowl take the softened cream cheese.
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  • Add icing sugar and vanilla essence to it and beat on low speed till the sugar is nicely mixed.
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  • Add the cooled reduced mango mixture and beat on low speed.
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  • Scrape the edges and bring all the cream sugar mixture together.
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  • Beat well till everything is smooth and fluffy.
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  • Add the prepared chilled whip cream.
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  • Fold the whip cream gently into the mango cream cheese mixture till well combined.
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  • Remove the set biscuit mixture.
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  • Pour the prepared mango cream cheese and whipped cream mixture. Spread it evenly.
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  • With the help of an offset spatula, smooth the surface.
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  • Cling wrap the tin and gently press the cling wrap on the surface and refrigerate and let the mixture set for 12 hours or overnight.
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  • Slice the mango thinly and keep it ready. After 12 hours the mango cream cheese mixture is set well. Remove from the refrigerator and decorate with the mango slices. Start layering the mango slices from the outer edges. Put slices on top of each other as shown.
    Mango Cheesecake
  • Similarly arrange the remaining slices on it as shown and fold the centre slice to make it looks like a rose bud. Drizzle lime or lemon juice over the mango slices to prevent them from getting black.
    Mango Cheesecake
  • Carefully remove the spring form tin. The mango cheese cake is ready. Refrigerate till serving.
    Mango Cheesecake
  • Cut into slices and enjoy the rich mango cheese cake.
    Mango Cheesecake

Nutrition

Calories: 359kcal | Carbohydrates: 38g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 183mg | Potassium: 63mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1737IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 5mg