This No-Bake Eggless Mango Cheesecake is made with ingredients easily available in your pantry. It is a simplified recipe made with homemade cream cheese and without using gelatin.

Cheesecakes are associated with springform pans. True! But the absence of this loose-bottomed tin shouldn't be a hurdle and shouldn't stop you from making this cake. I have given options, with photos, as to how you can make  cheesecake in ordinary pans or even in your normal steel/plastic/glass bowl too.

 

 

Mango Cheesecake At My Place

Cheesecakes have always fascinated me and I have a special love for these. I can see many of you echoing with me on this. This three-layered beauty has always grabbed my attention and make me go weak whenever I look at it. So, this goes without saying that I had to make it myself.

And yes, I take pride in saying that finally, after going a tough way, I have mastered this tricky recipe of eggless no-bake cheesecake. In the past 1 month, I have made this Mango cheesecake cake 3 times and that itself speaks of its taste and success. And trust me, each time it vanished in a phew!

This, not so easy recipe, has been simplified a lot and comes to you with easy to follow steps. Having learnt from my own mistakes and experiences and after making it multiple times now,  I have tried to put across all the tips needed to make this no-bake cheesecake.

My only request is to first read the recipe patiently and then follow the steps for accurate results. I promise you that you will have perfect cheesecake using homemade cream cheese only.

If you are looking for some easy Mango recipes then have a look at these:

• Creamy Mango Sorbet
• Mango Parfait 
• Mango Tarts
• Easy Mango Yogurt
• Mango Lollies

 

Ingredients Of Eggless Mango Cheesecake

Before I share the recipe, I would like to take up each and every ingredient of this exotic dessert. Come along, go through these once. I assure you that it won't be boring at all, rather tomorrow when you will be admiring your own cheesecake (made by you) then you will love it all the more.

• Patience

The first and foremost important ingredient of this cheesecake is PATIENCE. Yes, dear friends, making cheesecake involves various steps and once it is made then you need this ingredient. You have to wait for a good 6 to 8 hours before unveiling, oops, demoulding it. You miss on this ingredient and all your efforts are a waste.

Here, I would like to give you a tip. Make the cheesecake somewhere in the late evening and put it in the refrigerator. And then as you go to sleep you will not be tempted to check it off and on. And when you get up in the morning, by then your cheesecake would be ready.

• The Base/Crust of the Cheesecake

Normally, the base or crust of any cheesecake is made with digestive biscuits. In my Blueberry cheesecake, I used digestive biscuits only but in this I used either digestive Biscuits or homemade Ragi cookies.

• Homemade Cream Cheese

1. Cream cheese is basically a mix of cottage cheese and hung curd.
2. You can make this mango cheesecake in 30 minutes to 40 minutes if you have hung curd and cottage cheese ready with you.
3. I made cottage cheese using toned milk only. But I suggest that you go for full cream milk, if possible. And I kept the curd in a strainer rested over a bowl, in the refrigerator for few hours and my hung curd got ready.
4. 1-litre milk gives you 150 g cottage cheese, which is perfect for this recipe. My suggestion is that you make both cottage cheese and hung curd the previous day as doing everything on the same day can be very taxing.

• Whipped Cream

Whipped cream is folded in the cream cheese and then used as a filling. It is advisable to use non-dairy heavy whipping cream. But this time, I tried dairy cream because of its easy availability and I am happy to share that it worked beautifully. I have made it with both heavy cream as well as with Amul fresh cream, so, feel free to use whichever cream you get hold of.

If having problems in whipping cream then have a look at TIPS TO MAKE PERFECT WHIPPED CREAM and clear all your doubts.

•  Agar

Another most important ingredient of any cheesecake. Agar is the setting agent which helps in setting this cake beautifully. Some people use gelatin too. But as gelatin is non-vegetarian so I refrain from using it.

Before we proceed with the recipe, it is necessary to understand a little about Agar. It is this Agar only which can make or ruin your cheesecake. I prefer using Agar sachets to bigger packs of 100 or 500 g as these may go off easily unless you use it too often.

Though I have repeated about Agar and its properties earlier in my various posts like VANILLA PANNA COTTA,  JELLY FRUITS and few others, but still I would be sharing all that info here too as I think Agar deserves this special attention.

• Boora Sugar (Powdered Cane Sugar) 

If you are following me then you must be well aware that I have restricted my usage of refined sugar. I normally use jaggery powder now. And where I can't use jaggery, due to its bright yellow colour, then I go for Boora sugar. Boora is not powdered sugar as many people think. In fact, Boora is powdered cane sugar. It is off white in colour and its texture is miles apart from that of powdered sugar. Unfortunately, powdered sugar is often sold by the name of Boora so please take care before buying.

• Mangoes

Last but not the least, fresh mangoes! Take any variety of mango, just ensure that it is bright yellow in colour and sweet in taste.

Tips To Use China Grass or Agar

• I have used powdered Agar here as this is relatively easy to use. For this, I used 3 teaspoons of it.
• When it comes to china grass, unlike gelatin, it sets at room temperature.
• But it is necessary to give it at least 3 to 4 boils in order to activate it.
• Another important thing about China grass is that you need to first add hot china grass mixture to some warm thing only. If you pour it over chilled cream cheese or cream then it will start setting even before mixed properly and you will have little globules of china grass coming under your palette while eating cheesecake. So always mix china grass solution with warm fruit puree or warm cream only. 

 

How To Make Mango Cheesecake With Agar

It is a slightly (no, very) long recipe. But planning helps! If you go step by step and divide your work in 2 days then it's going to be easy for you. Making no-bake mango cheesecake involves certain  steps:

• Making cottage cheese and hung curd for cream cheese. (This can be done one or two days ahead) You can also buy cream cheese online and skip this step completely.
• Whip cream. Do it a few hours ahead and keep in the refrigerator till use.
• Making mango puree, again this can be made ahead.
• Preparing Agar Mixture, which is done at the time of making cheesecake.

If you work on these steps and are ready with all these then making mango cheesecake is a breeze and can be done easily in 30 to 40 minutes.

Equipment Needed To make Cheesecake

You need a loose-bottomed cake tin or springform pan for making any cheesecake. You can make this pan at your home too and in the detailed recipe section, you will get to see that too. I have made in all types of pan. To see the loose-bottomed pan,  you may check my BLUEBERRY CHEESECAKE post.

 

 Step By Step Recipe

A. Make the Base 

• Crush digestive biscuits either using a rolling pin or in the processor.

• Add melted butter and mix nicely. The mixture should look like wet sand.

• Put this mixture in the 8" springform pan or 7'' round pan lined with aluminium foil and press it evenly either with a potato masher or back of a glass. The recipe is good for both 7'' or 8'', only there will be a minor difference, 7'' will be slightly taller :)-

• Keep this in the refrigerator and prepare the filling.

 

B. Filling

• Whip Cream
• Take thick cream in a chilled bowl. For this, keep the tetra pack in the refrigerator for a few hours. Without shaking the pack, open it and separate the thick cream and the liquidy one. Use this thick cream for whipping.
• Using an electric beater, whip it till you get soft peaks. As to how to whip cream, you may check here.

 

• Keep this in the refrigerator till you work on your cream cheese.
• In a blender, add hung curd, cottage cheese and Boora sugar. Blend till you get a smooth creamy paste. It should not be grainy at all.

 

• Cream Cheese is ready. Keep it in the refrigerator.

 

• Fold the whipped cream in the cream cheese using very light hands.

 

• Return this to the refrigerator until you work on Agar.
• Take 1 cup water and mix Agar powder in it.

 

• Heat it on medium flame and give it at least 3 to 4 boils.

 

• Simultaneously, heat 200 g mango puree in a pan.

 

• Once the Agar mix has boiled nicely,  add it, through a sieve, to the warm mango puree. It is necessary to pass it through a sieve as it has microparticles which may ruin your cheesecake.

 

• Mix the two nicely and heat for 30 seconds or so. Switch off the flame.
• Wait for just 4 to 5 minutes, till it gets lukewarm and pour this liquid over cream cheese mix.
• You may add chopped mango pieces to it if wish to. This is entirely optional.
• Quickly and gently fold it so that everything incorporates well. You need to be fast at this stage otherwise it will start setting and you will have little lumps of cream cheese.

Tip: If the mango-Agar mix is too hot then it will curdle the cream cheese mix. if it cools then you will have lumps in the cream cheese as Agar sets at room temperature only. So, use a lukewarm mix only.

 

• Transfer this mix to the biscuit base in the springform pan or aluminium foil-lined pan. Tap gently and return to refrigerator.

D. Topping

• After about 10 minutes, dissolve 1/2 teaspoon of Agar powder in 1/2 cup water and give it 2-3 boils.
• Simultaneously, heat 200g mango puree and mix in it boiled Agar solution, again passing through a sieve.

 

• Let it get lukewarm.
• Take out the cake tin and pour this mix over it. Before pouring just ensure by touching that the cream cheese layer has set partially.

 

• You can put mango puree as it is also, that is without adding Agar. But warm it slightly so that it sticks to the cream cheese mix.
• Return this to the refrigerator and forget about it at least for 8 hours. Overnight is better. That’s it. Now you wait patiently. I know, this is the toughest part but no choice. Your impatience may cost you an unset cheesecake.
• In the morning, unlock the springform pan and your gorgeous looking Cheesecake is there for you.
• Beautify it further by putting some mango slices/balls on it.
• Serve with love and be in a state of bliss.

Frequently Asked Questions

 

Q) I do not have a springform pan. Can I make Cheesecake in a regular pan?

• If you do not have a springform pan, worry not! Follow this simple method and make cheesecake easily in your regular cake pan or any steel bowl.
• Take any 7'' or 8'' round bowl. It can be aluminium, steel, plastic or glass. Take any material as we are not going to bake in it.
• Line it with an aluminium foil such that the foil hangs outside the pan too. This is because we will be lifting the cheesecake by holding this foil only.
• And your cheesecake pan is ready!

• You can even make this in a loose-bottomed cake pan. You can see it with pics in my BLUEBERRY CHEESECAKE. But personally, I will prefer this foil method in the absence of springform pan.

 

Q) How to whip dairy cream?

For whipping Amul cream, keep the pack in the refrigerator for 4 to 5 hours. Then carefully remove the liquid part and use only the thick cream for whipping purpose.

Q) I have Agar strands. How much to use these and how?

Agar strands can be easily powdered in the grinder.

 

Let's Connect!

I hope you have liked this simplified recipe of No-bake Mango Cheesecake with Agar and will surely try it out for your loved ones.

I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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