Mango Cheesecake No Bake

About Mango Cheesecake

Luscious cream cheese, fresh, sweet mango, and crispy digestive biscuits combine forces to make this delectable mango cheesecake recipe. Best of all, it’s made without eggs or gelatin! This 3-layered dessert masterpiece is sure to become a summertime favorite. It starts with a cinnamon-flavored biscuit crust which is then topped with a mango-flavored cream cheese filling. Then I top the whole thing off with a sweet mango glaze for an added punch of bright, sunshiny flavor! While this eggless cheesecake recipe does require time and patience to make, it is worth every second of effort. However, as a no-bake cheesecake, you don’t have to turn on the oven which is wonderful news in the midst of our hot and sticky Indian summers. And, if I’m being honest, most cheesecakes are more involved than other cake recipes. I should note that the cheesecake does not have a smooth appearance because I have not heated the mango purée while adding the hot agar agar solution. Why, you ask? Well, we personally do not like the taste of cooked mango in this creamy dessert. While it might look a little rough around the edges, the taste of this cheesecake is damn good. If you want a silken-looking mango cheesecake, just heat the mango purée and add the hot agar agar solution to it before following the rest of the recipe. That said, I believe you’ll find the flavor of the fresh, sweet mangoes more than makes up for the appearance. You can also easily coat the mango topping with a dusting of cocoa powder, powdered sugar, cinnamon, or even some extra biscuit crumbles. Nobody will even know that it isn’t perfectly smooth looking, because they’ll be so wrapped up in how deliciously smooth it tastes!

Ingredient Notes

The ingredients for making this mango cheesecake are pretty easy to find. There are also plenty of places where you can make some substitutions. Here’s everything you’ll need:

How To Make Mango Cheesecake

1. Below are the ingredients required – in counterclockwise order from left – biscuits (or crackers), cream cheese, mangoes, agar agar, and light cream.
2. Cut the agar agar strands with kitchen scissors to small pieces. You should get about 5 to 6 tablespoons of finely chopped agar agar strands.
3. Soak the agar agar pieces in ½ cup of water for 25 to 30 mins. Read on below if using agar agar powder.
4. Meanwhile, break 14 to 15 crackers or biscuits in a dry grinder, blender or food processor. Powder to a fine consistency. A slightly semi-fine consistency is also alright.
5. Add ¼ teaspoon ground cinnamon and 3 tablespoons honey or 3 tablespoons melted butter. TIP 1: Remember to add honey if using crackers which are not sweet. Here I have used cream crackers which are not sweet and so I have added honey. TIP 2: If making the mango cheesecake with sweet crackers or biscuits add melted butter.
6. Process till the honey or butter mixes well. Scrape with a spoon or spatula if required.
7. Grease the base of a 8 inch detachable pie pan with softened butter. This is a tart pan with a detachable base, but a springform pan will also work. Skip this step if you are using individual bowls or glasses.
8. Place the powdered cracker or biscuits on the greased pan base. Spread the layer evenly with a spoon or spatula and press in the crust with your fingertips. Place the crust in the fridge for about 15 minutes to set.
9. Peel and chop 3 medium-sized mangoes. Prepare the mango purée in a blender. Divide the mango puree into two roughly equal portions in separate bowls and keep aside. Note that the mango puree has to be thick and pulpy. If the mangoes yield a thin or runny puree, then you will have to increase the amount of agar agar. Keep in mind that alphonso mangoes blend to give a thick puree.
10. Beat or whip 200 to 225 cream cheese, 200 ml light cream or whipping cream, ½ cup sugar and vanilla extract to a smooth even mixture. I have used a wired whisk which takes some extra time and a lot of effort, but I could use the exercise! You can also use a hand held beater, a food processor, or stand mixer to do this job and make your life easy 🙂
11. Add half of the mango puree to the whipped cream cheese mixture. Mix very well.
12. Now heat the pan containing the agar agar and water to a simmer over a low heat. Keep on stirring and cook this mixture till the agar agar dissolves in the water and you see a smooth gelatinous liquid. For agar agar powder: If using agar agar powder, add to water at room temperature at this step. Add about 3 to 3.5 teaspoons of agar agar powder to water. Soak for a few minutes and later cook till the mixture looks gelatinous.
13. Allow the agar agar solution to cool for about 2 minutes, then add half of it to the mango cream cheese mixture and stir quickly and vigorously.
14. Add another half of the agar agar solution to the remaining half of the mango puree and stir quickly to make an even mixture. Keep aside.
15. Pour the mango cream cheese mixture on the base cracker layer. Shake the pan gently to spread the cream cheese. Use a spatula or the back of a spoon to even out the mango cream cheese layer.
16. Place the pan in the fridge for about 20 to 25 minutes for the second layer to set a bit. Then, spread the remaining mango+agar agar mixture very gently on the cream cheese layer without disturbing it. 17. Here’s the assembled mango cheesecake before going into the refrigerator. Refrigerate for 5 to 6 hours or overnight till the cheesecake is set.
17. This is mango cheesecake set and done, the next day. Gently remove the base on a cake stand or on a serving plate. This one is just topped with some mint leaves for garnish.
18. You can decorate the cheesecake with chopped mangoes, chocolate shavings, whipped cream, or anything that you and your family prefers. The one in the photo below has cocoa powder sprinkled on it and is topped with chopped mangoes and a sprig of mint leaves in the center.
19. Slice the mango cheese cake and serve immediately. Enjoy!

Expert Tips

This mango cheesecake recipe is a little more complex than some of my other eggless cakes, so I have some tips to share:

If you are making this no-bake cheesecake for the first time, I suggest you use individual glasses or bowls. Removing the cheesecake from the pan is a little tricky, and until you are familiar with the consistency it should have when it is properly set, layering the items in glasses will give you more leeway. Even if it doesn’t totally set up, it’ll still be delicious!Make sure your cream cheese mixture and mango purée are at room temperature (or slightly warmer) before adding the agar agar solution. If they are too cold, the agar will seize up and create lumps. If this happens, don’t fret! You can run them through a blender until they are smooth.Give your cheesecake ample time to set up in the fridge. Since this is a no-bake cheesecake, you are relying on only the agar agar to help set the cheesecake. I suggest making this the night before you plan on serving it so that you have plenty of chilling time.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Ice Cream (2 Easy Variations) Mango Cake Recipe (Eggless + Whole Wheat) Mango Kulfi (Quick, No Cook Recipe) Mango Pudding This Mango Cheesecake post from the blog archives first published in May 2014 has been republished and updated on 15 April 2022.

title: “Mango Cheesecake No Bake " ShowToc: true date: “2024-09-30” author: “Rebecca Plant”

About Mango Cheesecake

Luscious cream cheese, fresh, sweet mango, and crispy digestive biscuits combine forces to make this delectable mango cheesecake recipe. Best of all, it’s made without eggs or gelatin! This 3-layered dessert masterpiece is sure to become a summertime favorite. It starts with a cinnamon-flavored biscuit crust which is then topped with a mango-flavored cream cheese filling. Then I top the whole thing off with a sweet mango glaze for an added punch of bright, sunshiny flavor! While this eggless cheesecake recipe does require time and patience to make, it is worth every second of effort. However, as a no-bake cheesecake, you don’t have to turn on the oven which is wonderful news in the midst of our hot and sticky Indian summers. And, if I’m being honest, most cheesecakes are more involved than other cake recipes. I should note that the cheesecake does not have a smooth appearance because I have not heated the mango purée while adding the hot agar agar solution. Why, you ask? Well, we personally do not like the taste of cooked mango in this creamy dessert. While it might look a little rough around the edges, the taste of this cheesecake is damn good. If you want a silken-looking mango cheesecake, just heat the mango purée and add the hot agar agar solution to it before following the rest of the recipe. That said, I believe you’ll find the flavor of the fresh, sweet mangoes more than makes up for the appearance. You can also easily coat the mango topping with a dusting of cocoa powder, powdered sugar, cinnamon, or even some extra biscuit crumbles. Nobody will even know that it isn’t perfectly smooth looking, because they’ll be so wrapped up in how deliciously smooth it tastes!

Ingredient Notes

The ingredients for making this mango cheesecake are pretty easy to find. There are also plenty of places where you can make some substitutions. Here’s everything you’ll need:

How To Make Mango Cheesecake

1. Below are the ingredients required – in counterclockwise order from left – biscuits (or crackers), cream cheese, mangoes, agar agar, and light cream.
2. Cut the agar agar strands with kitchen scissors to small pieces. You should get about 5 to 6 tablespoons of finely chopped agar agar strands.
3. Soak the agar agar pieces in ½ cup of water for 25 to 30 mins. Read on below if using agar agar powder.
4. Meanwhile, break 14 to 15 crackers or biscuits in a dry grinder, blender or food processor. Powder to a fine consistency. A slightly semi-fine consistency is also alright.
5. Add ¼ teaspoon ground cinnamon and 3 tablespoons honey or 3 tablespoons melted butter. TIP 1: Remember to add honey if using crackers which are not sweet. Here I have used cream crackers which are not sweet and so I have added honey. TIP 2: If making the mango cheesecake with sweet crackers or biscuits add melted butter.
6. Process till the honey or butter mixes well. Scrape with a spoon or spatula if required.
7. Grease the base of a 8 inch detachable pie pan with softened butter. This is a tart pan with a detachable base, but a springform pan will also work. Skip this step if you are using individual bowls or glasses.
8. Place the powdered cracker or biscuits on the greased pan base. Spread the layer evenly with a spoon or spatula and press in the crust with your fingertips. Place the crust in the fridge for about 15 minutes to set.
9. Peel and chop 3 medium-sized mangoes. Prepare the mango purée in a blender. Divide the mango puree into two roughly equal portions in separate bowls and keep aside. Note that the mango puree has to be thick and pulpy. If the mangoes yield a thin or runny puree, then you will have to increase the amount of agar agar. Keep in mind that alphonso mangoes blend to give a thick puree.
10. Beat or whip 200 to 225 cream cheese, 200 ml light cream or whipping cream, ½ cup sugar and vanilla extract to a smooth even mixture. I have used a wired whisk which takes some extra time and a lot of effort, but I could use the exercise! You can also use a hand held beater, a food processor, or stand mixer to do this job and make your life easy 🙂
11. Add half of the mango puree to the whipped cream cheese mixture. Mix very well.
12. Now heat the pan containing the agar agar and water to a simmer over a low heat. Keep on stirring and cook this mixture till the agar agar dissolves in the water and you see a smooth gelatinous liquid. For agar agar powder: If using agar agar powder, add to water at room temperature at this step. Add about 3 to 3.5 teaspoons of agar agar powder to water. Soak for a few minutes and later cook till the mixture looks gelatinous.
13. Allow the agar agar solution to cool for about 2 minutes, then add half of it to the mango cream cheese mixture and stir quickly and vigorously.
14. Add another half of the agar agar solution to the remaining half of the mango puree and stir quickly to make an even mixture. Keep aside.
15. Pour the mango cream cheese mixture on the base cracker layer. Shake the pan gently to spread the cream cheese. Use a spatula or the back of a spoon to even out the mango cream cheese layer.
16. Place the pan in the fridge for about 20 to 25 minutes for the second layer to set a bit. Then, spread the remaining mango+agar agar mixture very gently on the cream cheese layer without disturbing it. 17. Here’s the assembled mango cheesecake before going into the refrigerator. Refrigerate for 5 to 6 hours or overnight till the cheesecake is set.
17. This is mango cheesecake set and done, the next day. Gently remove the base on a cake stand or on a serving plate. This one is just topped with some mint leaves for garnish.
18. You can decorate the cheesecake with chopped mangoes, chocolate shavings, whipped cream, or anything that you and your family prefers. The one in the photo below has cocoa powder sprinkled on it and is topped with chopped mangoes and a sprig of mint leaves in the center.
19. Slice the mango cheese cake and serve immediately. Enjoy!

Expert Tips

This mango cheesecake recipe is a little more complex than some of my other eggless cakes, so I have some tips to share:

If you are making this no-bake cheesecake for the first time, I suggest you use individual glasses or bowls. Removing the cheesecake from the pan is a little tricky, and until you are familiar with the consistency it should have when it is properly set, layering the items in glasses will give you more leeway. Even if it doesn’t totally set up, it’ll still be delicious!Make sure your cream cheese mixture and mango purée are at room temperature (or slightly warmer) before adding the agar agar solution. If they are too cold, the agar will seize up and create lumps. If this happens, don’t fret! You can run them through a blender until they are smooth.Give your cheesecake ample time to set up in the fridge. Since this is a no-bake cheesecake, you are relying on only the agar agar to help set the cheesecake. I suggest making this the night before you plan on serving it so that you have plenty of chilling time.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Ice Cream (2 Easy Variations) Mango Cake Recipe (Eggless + Whole Wheat) Mango Kulfi (Quick, No Cook Recipe) Mango Pudding This Mango Cheesecake post from the blog archives first published in May 2014 has been republished and updated on 15 April 2022.