Monday, July 2, 2012

Mango Cheesecake

I wanted to try this No-bake Eggless Mango cheesecake and tried it finally before the mango season ends. I love mangoes and have sweet memories of having tasted and enjoyed a lot of mango varieties during my childhood days. Initially I was thinking whether to make this cheesecake as I have not tasted a Cheesecake before, but it was worth the try. I followed the recipe exactly except I halved all the ingredients to make it a small cake. The cake had set beautifully without any problem.

A special thanks to Anushruti's space for this nice recipe.

mango cheesecake


-      Crust  -

Digestive biscuits crushed
¾ cup
Butter (For the crust)
¼ cup
-      Filling -

1 ½ cups
1 cup
Powdered sugar
½ cup
¾ cup
Agar-Agar(china grass)
6 tblsp
Mango puree
½ cup
Vanilla essence
½ tsp
-      Glaze -

Mango puree
½ cup
2 tblsp
2 tblsp
Lime juice
1 tblsp

crust for the cheesecake

Filling for the cheesecake

mango cheesecake ready to eat

  • Drain the yogurt in a vessel lined with cheese cloth overnight.Squeeze the cloth and collect the hung curd. (I got approximately 3/4 cup of hung curd).
  • In a food processor add the digestive biscuits and powder them.Add the butter cubes and pulse till butter is blended with the powdered biscuits.Press this mixture in a spring form pan and refrigerate for 30 mins.(see Note below)
  • Soak the agar-agar flakes in water for 10 mins till it becomes soft.  
  • Process the hung curd and paneer in a mixie/blender till smooth.
  • Heat the mango puree in a sauce pan in a very low flame.
  • Heat the agar-agar + water mixture in another vessel in a low flame till the agar-agar is completely dissolved. 
  • Add the hot agar-agar mixture to the hot mango puree and stir well.
  • Now add this mixture to the paneer+hung curd mixture and mix well.Add the powdered sugar,vanilla essence and whisk well till everything is blended well.
  • Pour this mixture over the prepared crust and refrigerate for about 2 hrs.
  • For the glaze, take Mango puree,sugar,water and lime juice in a pan and cook in medium heat.once it starts boiling reduce the heat to low and cook for few minutes till it thickens. Allow to cool .
  • Spread the glaze over the set cheese cake and refrigerate for 3 hrs.
  • Once set slowly release the cake from the pan and serve.
  •  I used homemade Paneer and Full fat yogurt.
  •  For the crust instead of food processor you can also put the biscuits in a     ziplock bag and crush them .Transfer to a bowl and add the soft butter and mix thoroughly. 


  1. Was planning to make mango cheesecakefor long and was checking out Anushruthi's blog from where I got into ur 'Kitchen' ;).. thanks so much for the recipe [esp that u halved it for me!!]...good job cheesecake looks yum..gonna try this weekend..
    btw could u tell me if i can use gelatin powder since chinagrass is not available with me rite now..and if gelatin is ok, the amount required for this recipe??

    Thanks so much once again

    1. Thanks very much for the comments..I used agar-agar(chinagrass) in this recipe and the cheesecake turned out well.since i haven't used gelatine i don't know exactly the amount to be replaced..


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