Mangoes are not in season; when my son had craving for mango cheesecake I had to make them. Remember some like back I shared how to freeze fresh mango pulp and I made this using frozen mango pulp.
No bake eggless mango cheesecake is easy to make and yes you can make with fresh mango pulp too. I used paneer (cottage cheese) instead of cream cheese which is usually used to make cheesecake. The best part of this cheesecake is that there is no cooking involved; and you just have to blend the ingredients and set in fridge! yes, so easy!! The three layers are biscuit curmbs, cheese-mango mix and extra mango pulp on top...yum!
I used marie biscuits, you can use graham crackers also. Pls refer this post where I have shown how to freeze mango pulp; once mango season sets it, freeze your mangoes.
No bake mango cheesecake step by step method:
I measured 1 cup mango pulp for the cheese cake, melted 3 tbsp butter, 1 packet biscuit, 200 gms paneer, 1 packet cream, and 1 heaped tbsp gelatin to be mixed with 3 tbsp water.
I crumbled the biscuits lightly and put them into the blender and powder it. Then add 3 tbsp melted butter and give it a pulse, so that it is nicely mixed.
Put this into the pan (I used a disposable round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down firmly if there are any loose biscuit crumbs the cheesecake mix might seep it, so pls remember to press it down firmly. ( I used two pan and 1 glass).
You can also make this in glass (individual servings), just spoon some biscuit crumbs and press down with the bottom of another glass.
Into a blender; add in cream, gelatin, and paneer.
Top it with 1 cup of mango pulp (the mango pulp I used has sugar in it so I did not add any extra sugar). Blend it for 2 minutes or until nice and smooth. (Refer notes if using fresh mangoes).
Divide this into 2 pans and 1 glass. Spoon some extra mango pulp over this. I marbled one pan. Chill this for at least 4 hours.
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