Delightful and creamy, this no bake mango cheesecake is an ultimate pleasure to your taste buds! Being a no bake cheesecake makes it all the more fun as the success rate of perfectly churning out this no bake mango cheesecake is undoubtedly 100 percent!
Cheesecakes to me are premium desserts and I was always intimidated to try my hands on them. The beautiful pictures of cheesecakes which I see in various blogs tempt me like crazy and make me nervous at the same time.
It’s a very hard-to-describe feeling! But finally, I did take the plunge and whipped up my first ever no bake mango cheesecake! Whoa! Is it really for real?
We Indians have not been too familiar with cheesecakes until recently as globalization has blurred the boundaries among countries & cultures and I cannot be happier about it! Among many other things, food is one thing which connects people across oceans and enrich our experiences through cultural exchanges.
Take cheesecake for example, which is such a common thing in US that they may be surprised to know that we have been introduced to cheesecakes only in recent times!
To put it very simply, I loved my no bake mango cheesecake! Since I had just started with cheesecake making, I decided to begin with no bake cheesecakes which seemed easier than the baked cheesecakes.
Mango is in season right now, hence nothing else could have been better than this no bake mango cheesecake and I was so right! Mango has always been my favorite fruit of all time and I can never have enough of it!
Thankfully, India is a top producer of good quality mangoes which gives us the opportunity to taste different varieties of this delicious fruit, that too at a very affordable price. So, when I finally decided to make my very first cheesecake, I could not think of any cheesecake other than this no bake mango cheesecake!
For making a perfect no bake mango cheesecake or any no bake cheesecake for that matter, you will need a specific substance which will set your cheesecake and give it the structure of a cake since you are not baking it in the oven.
This particular ingredient can be either gelatin, in powder or in sheet form, or it can be agar agar which is a vegetarian alternative to gelatin. I have used powdered gelatin in my no bake mango cheesecake and got good result with it.
For a successful no bake mango cheesecake, you need to ensure that you have got a good quality gelatin or agar agar; otherwise all your effort may go in vain and after waiting for hours to set your cheesecake, you will still be left with the liquid batter.
We don’t want it to happen with us, right? Just get hold of the best quality gelatin that you can and test in small amount of liquid before proceeding with the full recipe of no bake mango cheesecake.
All no bake cheesecakes follow almost the same rules – first you make the biscuit base and chill it in the refrigerator. You can use digestive biscuits or any other cookie of your choice.
Oreo cookies are also very popular as cheesecake base, but I am not too sure how well it will complement with mango cheesecake; so better to stick to basic in case you are following this no bake mango cheesecake of mine.
Next comes the creamy cheesecake layer which requires 5 ingredients – cream cheese, double cream or whipping cream, sugar, mango puree and gelatin or agar agar whichever you are using. If you want to make your cheesecake richer and more decadent, you can replace sugar with melted white chocolate but I would say that would be ‘no bake cheesecake 2.0’; I was sticking to basics this time.
The final top layer is the layer of mango puree which completes the entire story of no bake mango cheesecake. The hardest part of this recipe is to wait while the cheesecake chills in refrigerator for at least 8 hours; do not even dream of cutting through your cheesecake before 8 hours for any reason whatsoever!
Once you pass the 8 hours test, you would be the world’s luckiest fellow to taste this stunningly delicious no bake mango cheesecake and nothing can come between you two! Enjoy!
- Digestive biscuit – 100 gms
- Unsalted butter – 50 gms
- Mango puree – 2 cups, at room temperature
- Cream cheese – 200 gms, at room temperature
- Heavy cream – 200 ml, chilled
- Icing sugar – ½ cup + ¾ cup
- Gelatin sheets – 5
- Zest & juice of 1 lemon
- Milk – ¼ cup
- Mango puree – 1 cup
- Gelatin sheets – 4
- Icing sugar – ½ cup
- Place the digestive biscuits in a chopper or food processor and process them until finely ground. You can also break them with hands and turn them into granules using a rolling pin after packing them in a zip-lock bag.
- Add melted butter and process again until the mixture comes together; the biscuit granules should stick together when pressed between 2 fingers. If doing by hands, then rub the biscuits and butter together until they combine.
- Take an 8” springform pan and spread the biscuit mixture into the bottom. Press them firmly using the back of a spoon or flat-bottomed bowl to make an even layer at the bottom which should be about 1-cm thick. Refrigerate it while preparing the rest of the cheesecake.
- Take a bowl of ice-cold water and soak the 5 gelatin sheets into it for 10 minutes or until they soften.
- Take the cream cheese in a large mixing bowl and add ¾ cup of icing sugar to it. Mix the sugar and cream cheese thoroughly using a spatula. If your cream cheese is at room temperature, then sugar will be easily mixed with it and turn the cheese smooth & creamy.
- Add lemon juice & lemon zest to the cream cheese mixture and mix well.
- Take the chilled heavy cream in another bowl and add ½ cup of icing sugar to it. Whisk the heavy cream using an electric hand mixture until stiff peaks form. The time taken for this will entirely depend on the temperature of your heavy cream and its fat content.
- Add the whipped heavy cream to the cream cheese mixture and fold it in carefully using a spatula. Make sure not to deflate the air which you have incorporated into the whipped cream.
- Next add 2 cups of mango puree to the cheese & cream mixture and mix everything well to create a homogeneous cheesecake filling.
- Heat up the ¼ cup of milk in a bowl. Take the gelatin sheets out from the chilled water squeezing out as much water as possible. Then drop them into the hot milk and stir to dissolve. They should dissolve immediately.
- Pour the milk mixture to the cheesecake filling and give a good mix using a spatula making sure the gelatin mixed milk is distributed evenly.
- Take out the springform pan from refrigerator and pour this cheesecake filling on top of the biscuit base. Smoothen the top using back of a spoon or an offset spatula. Return the cheesecake back to refrigerator and let it rest for an hour.
- While the cheesecake is resting, make the mango topping.
- Soak the 4 gelatin sheets in ice-cold water for 10 minutes or until they soften.
- While the gelatin sheets are soaking, mix ½ cup of icing sugar with mango puree in a bowl using a spatula making sure the sugar is mixed evenly. You can test for sweetness and adjust if needed.
- Now heat up about ¼ cup of water in a small bowl. Take the softened gelatin sheets out from chilled water and drop into the hot water to dissolve. Give a quick stir.
- Pour this gelatin mixed water to the mango puree and mix thoroughly using a spatula making sure that the gelatin has been distributed evenly.
- Also check the temperature of the puree; it must be at room temperature and not warm at all which could be possible due to the addition of hot water. If it is even slightly warm, let it rest for some time to come to room temperature.
- Finally, take the springform pan out of the refrigerator and pour the mango puree mixture on top of cream cheese filling. Smoothen the top using an offset spatula or back of a spoon.
- Return the no bake mango cheesecake back to refrigerator and let it chill overnight to set completely.
- Serve your chilled no bake mango cheesecake next day topped with freshly cut mango cubes. Enjoy!
Arpita Pal says
without baking this mango cheese cake is just fabulous….i have prepared this and i want to tell that the taste of the cake is “zara hatke”…thanks a ton priyanka for this wonderful recipe..:)
Glad to know that u liked it! 🙂
Amritha Sridharan says
Hey… I tried your recipe and the taste is amazing. But the filling did not set well. It was a bit loose and more like a custard. I was able to cut it but it was loose. I used agar agar instead of gelatin. That’s the only change and I chilled it for 6 hours .. pls let me know what could have gone wrong.
Flavor Quotient says
Hi Amritha, Thanks a lot for try the recipe! I think it was the agar agar amount which was not right and hence the cake didn’t set perfectly. Try increasing the amount next time and I believe it will turn out perfect! Let me know if it helped! 🙂
omg this looks so tasty cant wait to try it out
Flavor Quotient says
Thank you so much! Mango season is almost here, what’s better time than this to make it!
Hi planning to make this today. If using the envelop gelatin, specifically knox (about a tbsp I think) any idea on how many envelopes i’m gonna use? Thank you
Flavor Quotient says
Hi Jinky, a general rule of thumb is “1 tablespoon / 7g of powdered Gelatin will firmly set 2 cups / 475ml of liquid”. Following this, if you are using same amount of all other ingredients as per my recipe, you should use 2 & 1/4 tbsp gelatin powder. Hope this helps! Do let me know how it turned out! Thanks! Have a great day!
I’d suggest waiting a long time before doing the last step…. couple of hrs… mine got all mixed in 🙁
Flavor Quotient says
Sorry to know that! Yes, sometimes we need to wait longer till the time cheesecake is completely firm and the mango topping is completely cooled down.
Selena Doyle says
Hi is the 2 and a 1/4 tbsp of gelatin powder including the filling and the topping? Or is it just for one of those? Thanks!
Flavor Quotient says
Hi Selena, 2 & 1/4 tbsp gelatin powder should be good enough for both filling & topping. Thanks!