Looking for a refreshing summer dessert without turning on the oven? This eggless no-bake mango cheesecake is the perfect treat. It’s creamy, fruity, and requires no baking or complicated ingredients. Whether you’re hosting a party or simply want a chilled homemade dessert, this step-by-step recipe will guide you to create a mango cheesecake that’s light, luscious, and bursting with tropical flavor.
What Is a No-Bake Mango Cheesecake?
No-bake mango cheesecake is a layered dessert with a biscuit base, a creamy mango-flavored filling, and a glossy mango topping. Since it uses no eggs or gelatin, it’s vegetarian-friendly and ideal for warm weather when you want to avoid baking. The dessert sets beautifully in the fridge and can be made in advance.
Ingredients for Eggless Mango Cheesecake
Prepare all ingredients in advance for a smooth cooking process.
For the biscuit base:
- 1½ cups digestive biscuits or Marie biscuits (crushed)
- ½ cup melted unsalted butter
For the cheesecake filling:
- 1 cup mango puree (fresh Alphonso or canned)
- 1 cup cream cheese (room temperature)
- ½ cup hung curd or thick Greek yogurt
- ¾ cup whipping cream (chilled)
- ½ cup powdered sugar
- 1½ teaspoons agar agar powder or 2 teaspoons agar agar flakes
- ½ cup warm water
For the mango topping:
- ½ cup mango puree
- 1 teaspoon agar agar
- ¼ cup water
How to Make No-Bake Mango Cheesecake Step by Step
Step 1: Prepare the Cake Tin
Use an 8-inch springform pan or line a round cake tin with parchment paper. This helps in easy removal of the cheesecake once set.
Step 2: Make the Biscuit Base
Crush the biscuits into a fine powder using a food processor or by rolling them in a ziplock bag. Mix the crumbs with melted butter until they resemble wet sand. Press the mixture into the base of the prepared tin using the back of a spoon. Chill in the fridge for 30 minutes to set.
Step 3: Prepare the Cheesecake Filling
Start by beating the cream cheese in a mixing bowl until smooth. Add hung curd and powdered sugar. Beat again until the mixture is lump-free.
In a separate bowl, whip the chilled cream until soft peaks form. Fold this whipped cream gently into the cream cheese mixture.
Now, in a saucepan, mix agar agar with warm water and let it bloom for 5 minutes. Heat gently on low flame until fully dissolved. Do not boil. Once dissolved, mix it quickly with the mango puree and stir well.
Add the mango-agar mixture to the cream cheese filling. Combine gently until everything is smooth and well mixed.
Step 4: Assemble the Cheesecake
Pour the mango cheesecake filling over the chilled biscuit base. Tap the tin gently to remove air bubbles and smooth the top with a spatula. Refrigerate for at least 4 to 6 hours or until firm. For best results, chill overnight.
Step 5: Prepare the Mango Topping
Mix agar agar with water and heat until dissolved. Add mango puree and stir for 1 to 2 minutes on low heat. Allow this topping to cool slightly, but not set.
Pour the mango topping over the set cheesecake layer. Tilt the pan slightly to spread it evenly. Refrigerate again for 2 hours until the topping sets completely.
Step 6: Unmold and Serve
Once the cheesecake is firm and the topping is fully set, remove it from the springform pan. If using a regular tin, gently lift the cheesecake using parchment paper edges. Slice using a sharp knife dipped in warm water for clean edges.
Tips for Perfect Results
- Use ripe, sweet mangoes like Alphonso for the best flavor and color.
- Hung curd should be thick and well-drained to avoid a runny filling.
- Always bloom agar agar before adding it to the mixture. This ensures even setting.
- Chill the cheesecake long enough to let all layers firm up properly.
- Use a springform pan for neat and easy serving.
Flavor Variations You Can Try
- Coconut Twist: Replace half of the yogurt with coconut cream for a tropical flavor.
- Lime Zest: Add a little lime zest to the filling for a tangy balance to the sweetness.
- Layered Look: Create two layers by using plain filling at the bottom and mango-flavored on top.
How to Store Eggless Mango Cheesecake
Store the cheesecake in the refrigerator in an airtight container for up to 3 days. It is not suitable for freezing, as it can lose its creamy texture when thawed.
Why You Should Make This Recipe
This no-bake mango cheesecake is:
- Completely eggless and oven-free
- Perfect for summer and festive occasions
- Customizable with fresh or canned mangoes
- Beginner-friendly with no complicated techniques
If you enjoy fruity desserts, this one hits all the right notes. Its vibrant color, creamy texture, and fresh flavor make it a showstopper on any table.
Final Words
With just a few ingredients and some chilling time, you can make a dessert that looks professional and tastes divine. This eggless no-bake mango cheesecake recipe is a keeper, especially for warm days when you crave something cool and satisfying. Give it a try and impress your family or guests with this elegant, melt-in-the-mouth mango delight.
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