Monday, March 02, 2015

Eggless Mango Cheesecake Recipe - No Bake Mango Cheese Cake


Print Friendly and PDF
Mango cheese cake recipe, how to make eggless mango cheese cake (no bake) with step by step pictures.
mango cheesecake

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.
eggless mango cheesecake 1


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).
eggless mango cheesecake 2

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.
eggless mango cheesecake 3

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).
eggless mango cheesecake 4

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.
mango cheesecake 1

Serve chilled.
eggless mango cheesecake

Eggless Mango CheeseCake Recipe - No Bake Mango CheeseCake


PREP TIME: 4 hours    |  AUTHOR::
  mango cheesecake  

  INGREDIENTS

  • Marie biscuits: 1 packet
  • Butter, melted: 3 tbsp
  • Gelatin: 1 heaped tbsp, soaked in 3 tbsp of water.
  • Cream: 1 packet, 200 ml
  • Paneer: 200 gms
  • Mango pulp: 1 cup (extra 1/2 cup for spooning on top)


  METHOD:

  1. 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 Crumble 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.1
  2. Put this into the pan (I used a disposable aluminum round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down nicely 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).
  3. 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.
  4. 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).
  5. 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.
  6. Serve Chilled.

NOTES

  • Since the mango pulp I used has sugar I did not use extra; you can add up to 3/4 cup sugar (depending on the sweetness of the mangoes) while blending the paneer and cream in the blender.
  • To get a glossy and silky topping; I spooned in some sweetened mango pulp or you can omit this and drizzle on top over a nice dollop of whipped cream while serving.
  • You can use agar agar instead of gelatin.
  • The biscuit crumbs should be pressed firmly to the botton; you can also refridgerate it for 10 minutes.
  • I used paneer as a substitute for cream cheese. Cream cheese is not available at this part of the world. I used 200 ml measuring cup.
  • If using fresh mangoes, you will need 3 medium size mangoes. Peel and slice the magoes and blend it to make mango puree and add about 1/2 to 3/4 cup sugar.

©Copyright Reserved, nisahomey.com

10 comments:

  1. I adore mango but have never had it in a cheesecake, it looks so good. Such a pretty color!!

    ReplyDelete
  2. This looks delicious. I sometimes get mango pulp from the Asian market that is really good. Would be great in this recipe!

    ReplyDelete
  3. Love this combo for a cheesecake Nisa!

    ReplyDelete
  4. This is really a beautiful recipe Nisa. Mangoes are just coming into season and I can't wait to give this a try.

    ReplyDelete
  5. If I use China grass...what should be the measurement?

    ReplyDelete

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.



Related Posts Plugin for WordPress, Blogger...