I first made this mango cheesecake dessert a few summers ago when after an abundance of the fruit in the house, I got bored of eating them but didn’t want any of them to go waste. I thought I was just putting together a few easy ingredients but I didn’t expect the absolutely delish dessert that ended up as an outcome. This has become a staple in our house during mango season now. My friends and family will attest to having tried this at some point for sure because I make it so often. During season it’s obviously the best, but since we also freeze some mango puree for later use, it’s a great instant fix for anytime of the year and specially for larger gatherings since it’s easy to double or even triple the recipe to make larger portions.
We aren’t using any setting agent (gelatin/agar) in this recipe because it’s made in individual glasses/bowls, so doesn’t really require firm setting. It’s nice and light (but not runny), and almost like a mousse.
Also since it doesn’t require any ‘setting time’ as such, it’s convenient to make if you’re in a rush.
CREAM CHEESE
Cream cheese is essential. Kraft, Dlecta, Mooz are all easily available cream cheese brands in Indian supermarkets. If you want to try making it at home, there are several youtube videos that explain how.
MANGO PULP
I prefer using pulp from fresh mangoes when in season.About 1.5-2 Indian alphonso mangoes gives about 1 cup. If you do use store-brought pre-sweetened pulp, reduce the quantity of sugar in the recipe. To make the pulp for the recipe, chop the mangoes, and use a mixer/blender to make a thick puree. Add 1-2 tsp of water if needed. 
No-Bake Instant Mango Cheesecake
Ingredients
For the base
- 75 g Digestive Biscuits
- 2 tbsp Butter (melted)
For the cheesecake
- 250 gms Cream Cheese
- 150 ml Fresh Cream
- ¼ cup Powdered Sugar
- ½ cup Mango Pulp (about 2 medium mangoes)
Instructions
INSTRUCTIONS
- For the base – Put the biscuits inside a clean plastic bag, and using a rolling pin, crush them till they become a fine powder. You can even do this in a mixer. Add the melted butter and mix with a spoon.
- Add 2 tbsp of this mix to your glasses/bowls you’re using for the dessert, and press with the back of a spoon to create an even layer. Chill it in the fridge till you make the cheesecake layer.
- Cheesecake – In a bowl, combine the cream cheese, fresh cream and sugar. Beat well with an electric beater till it’s smooth – 2-3 minutes.
- Add the mango pulp and beat for 1 minute more till combined well. You can taste it at this stage to adjust for sugar.
- Pour the cheesecake into the glasses on top of the biscuit base. Let it sit in the fridge for atleast 30 minutes. Top with nuts/chopped mango pieces, mint, or whipped cream and serve. You can make this one day ahead also and keep it covered in the fridge.
Notes
- You can use Marie Gold or any other variety of digestive biscuits.
- You can garnish the cheesecake with nuts/fresh fruit, whipped cream or a drizzle of mango puree.
Can we use Amul fresh cream ?
Yes. That’s what I generally use
Maam will it set as u haven’t used any agar agar or gelatine
Hi Ridhi, this recipe doesn’t use any setting agent since the cheesecake is served in individual sized portions. If you want a firmer ‘set’ one you’ll have to use a setting agent
Please share an eggless baked cheesecake that doesnt use condensed milk.
Sure will try to do that soon
Hey, did you use salted or unsalted butter for the biscuits?
Hi Heena, you could use either
Pooja, can i omit the mango pulp and make a plain one? or mix a 1 tsp if agar an 1/2 cup cream instead of mango pulp and make a set cheesecake?