This No Bake Mango Cheesecake is an apt recipe for the holiday season when having guests over or for parties. This eggless cheesecake can be made a couple of days ahead so there is no sweating on the day of the party.
Cheesecake has been on my to-do list for a long time. This No Bake Mango cheesecake recipe was the easiest cheesecake that I first tasted in a blogger meeting at Pavani’s house. She made this amazing single-serve mango cheesecake, and I have been a big fan of it ever since.
I made this eggless mango cheesecake immediately and a few more times after that. I decided to add more details to my old post and update the pictures as I made this no-bake cheesecake again last weekend.
Why does this Mango Cheesecake recipe work?
This is one of the easiest and most beginner cheesecake recipes you could make.
There are no baking or complex steps involved and takes just under 30 minutes to assemble it.
Also, this mango cheesecake is a great recipe for vegetarians as it is made with agar-agar instead of gelatin and is eggless.
The ease of availability of readymade mango pulp here in the US makes it even easier to make this amazing no-bake mango cheesecake.
If you fell in love with this no-bake mango cheesecake recipe, then you will also love this 5 ingredients no-bake cheesecake .
Ingredients to make Mango Cheesecake
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Mango Puree - I use canned Kesar Mango pulp. We could also use fresh mangoes and blend the fruit to make a pulp.
Cream cheese - Use good quality cream cheese and make sure it is at room temperature.
Heavy cream or heavy whipping cream
Sugar
Graham crackers
Butter
Step-by-step process
Using a food processor, grind the graham crackers into a coarse crumb. Now slowly add the melted butter to the crumb and run the processor until the mixture is wet. You could also do this by hand. Just mash the crackers well and then add the butter and mix using your hands (1) .
Add the crumbs evenly in between six individual dessert cups and press them down well (2) .
Leave the cups in the refrigerator until the rest of the ingredients are ready (3) .
- Next combine the softened cream cheese, sugar, and heavy cream in a mixing bowl. Using a whisk, mix them well until there are no clumps in the cream cheese. Keep it aside (4) .
If using agar strands break them into small pieces. Add the measured amount of agar-agar to half a cup of water and bring it to a boil. Boil until the agar melts (6) . Turn off the heat and let it cool down for 2 minutes.
Add the mango pulp to the slightly cold agar mixture. Mix well (7) .
Add half of the mango-agar mixture into the cream cheese mixture and mix well (8 & 9) .
- Pour this cream cheese-mango mixture evenly as the second layer on top of the graham crumbs (10 & 11) . Return the cups to the refrigerator for about 10 minutes to set.
- After 10 minutes, distribute evenly the remaining mango-agar mixture as the third layer and let it set in the refrigerator for 2-3 hrs.
I used the store-bought kesar mango pulp which is sweetened. Make sure to check for the sweetness of the mango pulp. We could also use fresh mangoes, peel the skin, and blend the fruit to make pulp. Add a little sugar to adjust the sweetness if the fruit is not too sweet.
Oreo cookies work great if looking to make a chocolate-flavored cheesecake base. We could use any digestive cookie to use as well for the base. Rolled oats with butter and some flavoring are a great option as well.
I have not made this recipe as a whole big cheesecake, but there is no reason it will not work. Ensure adequate time in the refrigerator for the mango cheesecake to set well before slicing. If making a whole cheesecake, I would recommend letting it chill overnight.
I have worked with agar-agar strands and agar-agar powder. The powder is my favorite kind as it dissolves quickly, but the strands work too. Make sure to use more of the strand to help the mango cheesecake set well. The quantities have been mentioned in the recipe card for both agar-agar strands and powder.
We could use unflavored gelatin if not looking for a vegetarian option. For vegetarians, agar-agar works the best.
Absolutely yes. Use any flavor of fruit pulp and proceed with the recipe. Strawberry and mixed berries sound delicious.
There are a couple of different things that could be causing the no-bake cheesecake to be soft and not set. It might need more chilling time. I find that it needs at least 4 hours to set. If your dessert bowl is larger, then it might need more time. Second, the amount of agar-agar might not be sufficient. Try increasing the quantity a little more next time. Even if you have a slightly unset layer, the dessert would still taste great. So go ahead and enjoy it.
More Mango Recipes
- Mango and Chocolate Chip Muffins - Eggless
- Maambazham Mor kuzhambu | Mango Buttermilk Stew
- Mango Julius - Non Alcoholic Mocktail
- Menthiya Mangai Urugai | Cut Mango Pickle
Recipe
Equipment
- ▢ food processor
- ▢ Refridgerator
Ingredients
- ▢ 1 cup Mango puree I used the sweetened Kesar mango pulp from the can
- ▢ 4 oz. Cream cheese At room temperature
- ▢ ¼ cup Heavy cream
- ▢ ¼ cup Sugar Adjust if using un-sweetened pulp or depending on the sweetness of the mango pulp
- ▢ ½ cup Water
- ▢ 1 ½ tablespoon Agar-Agar 1 ¼ teaspoon is using powder
- ▢ 1 cup Graham cracker Crumbs
- ▢ 3 tablespoon Unsalted butter Melted
Instructions
- Using a food processor, grind the graham crackers into a coarse crumb. Now slowly add the melted butter to the crumb and run the processor until the mixture is wet. You could also do this by hand. Just mash the crackers well and then add the butter and mix using your hands.
- Add the crumbs evenly in between six individual dessert cups and press it down well. Leave the cups in the refrigerator until the rest of the ingredients are ready.
- Next combine the softened cream cheese, sugar, and heavy cream in a mixing bowl. Using a whisk, mix them well until there are no clumps in the cream cheese. Keep it aside.
- If using agar strands break them into small pieces and add the measured amount into half a cup of water and bring it to a boil. Boil until the agar melts. It will take about 10-15 mins for agar strands to melt whereas the agar powder would take only 2-3 mins. Turn off the heat and let it cool down for 2 minutes.
- Add the mango pulp and the cardamom powder to the agar mixture. Mix well.
- Add half of the mango-agar mixture into the cream cheese mixture and mix well. Pour this cream cheese-mango mixture evenly as the second layer on top of the graham crumbs. Return the cups to the refrigerator for about 10 minutes to set.
- After 10 minutes, distribute evenly the mango-agar mixture as the third layer and let it set in the refrigerator for 2-3 hrs.
Video
Nutrition
More Desserts
- Coconut Almond Burfi
- Vellam Sadam | Sweet Jaggery Rice
- Crunchy Coconut Sesame Cookies
- Strawberry Shortcake Muffins
No Bake Mango Cheesecake Recipe
Equipment
- food processor
- Refridgerator
Ingredients
- 1 cup Mango puree I used the sweetened Kesar mango pulp from the can
- 4 oz. Cream cheese At room temperature
- ¼ cup Heavy cream
- ¼ cup Sugar Adjust if using un-sweetened pulp or depending on the sweetness of the mango pulp
- ½ cup Water
- 1 ½ tablespoon Agar-Agar 1 ¼ teaspoon is using powder
- 1 cup Graham cracker Crumbs
- 3 tablespoon Unsalted butter Melted
Instructions
- Using a food processor, grind the graham crackers into a coarse crumb. Now slowly add the melted butter to the crumb and run the processor until the mixture is wet. You could also do this by hand. Just mash the crackers well and then add the butter and mix using your hands.
- Add the crumbs evenly in between six individual dessert cups and press it down well. Leave the cups in the refrigerator until the rest of the ingredients are ready.
- Next combine the softened cream cheese, sugar, and heavy cream in a mixing bowl. Using a whisk, mix them well until there are no clumps in the cream cheese. Keep it aside.
- If using agar strands break them into small pieces and add the measured amount into half a cup of water and bring it to a boil. Boil until the agar melts. It will take about 10-15 mins for agar strands to melt whereas the agar powder would take only 2-3 mins. Turn off the heat and let it cool down for 2 minutes.
- Add the mango pulp and the cardamom powder to the agar mixture. Mix well.
- Add half of the mango-agar mixture into the cream cheese mixture and mix well. Pour this cream cheese-mango mixture evenly as the second layer on top of the graham crumbs. Return the cups to the refrigerator for about 10 minutes to set.
- After 10 minutes, distribute evenly the mango-agar mixture as the third layer and let it set in the refrigerator for 2-3 hrs.
