Wednesday, 12 June 2013

No Bake Eggless Mango Cheesecake

Its the season of mangoes and as usual there was an overload of mangoes at home. I had done most of my mango cooking like Mambazha Pulisheri, Manga Pachadi and the like. And the mangoes we get these days in the market arent the ones you can smash a bit with the skin on and sip, so the stock wasnt depleting. Got me reminded of my childhood days were I used to sit on my veranda and wait for a strong breeze and then hear the mangoes falling. Then its the frantic running and rushing to find and sort out the good mangoes from the bad ones. Life was bliss and joyful!! There was this certain type of mango we call as Nadan Mambazham which used to be dark green outside and orangish yellow inside, that one was the tastiest of the lot. How I wish I could have them now!

Anyways coming back to my overload of mangoes... I thought of making a Mango Cheesecake. Searched on Google as usual and found the edible blog with a super awesome recipe,that too no bake!!! Chandru had taken tickets for a 7 pm movie and I started making the cheesecake at 6 pm,finished the entire setting and stuff and was right on time for the movie! So you can imagine how easy this recipe is! So this is a must try for all of you.. Bakers or non-bakers :-)


Recipe Source -

Cream cheese - 250gm
Cream - 170 gm 
Sugar - Half a cup 
Mango puree - 1 cup
Gelatine - 1 Tbsp
Hot Water - 1/4 cup
Graham cracker crumbs - 1.5 cup (I used Digestive biscuits here)
Unsalted butter, melted - 75 gm (about 1/3 of a cup)

Whiz the graham crackers in a food processor. Add melted butter and whiz 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 while preparing the rest of the cheesecake. 

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. 

Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined. 

Pour on top of the graham cracker base. Return to fridge for another 10-30 mins. 

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 get ready to serve a yummy dessert at your party that can be prepared well in advance!


  1. Da..a mango cheesecake was on my to-do list before the season ended. Didn't do it yet. Now that you have put this up, it is going to be your recipe !! :-) Have already bought China grass to use instead of gelatine, so will replace that alone. Even I check out the Edible garden da :-P

  2. I forgot to say that I made this cheesecake & it came out good.
    Why no more posts ? Waiting for more... :-)