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.

No Bake Mango Cheesecake


Mango Cheesecake


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:


No Bake 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.

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.

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.

  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 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.

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 a few others, but still I would be sharing all that info here too as I think Agar deserves this special attention.

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.

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


How To Make 

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:

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.

 Mango Cheesecake With Agar

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 

Cheesecake base

Cheesecake Base

Cheesecake in Springform Pan


B. Filling

Whipped cream


Homemade creamcheese


homemade cream cheese


 Mango Cheesecake Mix


Preparing Agar


Agar solution


Eggless Mango Cheesecake


Eggless Mango Cheesecake


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.

Eggless Mango Cheesecake


No Bake Mango Cheesecake

D. Topping

 Cheesecake topping


Mango Cheesecake without gelatin


Mango Cheesecake without gelatin

 Mango Cheesecake without springform pan

Frequently Asked Questions

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

Cheesecake in Regular 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 purposes.

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.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!




Mango Cheesecake Happy Feedbacks

No-Bake Mango Cheesecake

Step by step pics and tips ensure that you nail this easy yet tricky recipe successfully at one go.
Prep Time 30 mins
Setting Time 8 hrs
Course Dessert
Servings 8


My Cup Measures 240 ml For The Base

  • 15 Pieces (120 g approx) Digestive Biscuits (See Note 1)
  • 80 g Butter Softened


  • 150 g Cottage Cheese (Paneer) See Note 2
  • 75 g Hung Curd See Note 3
  • 75 ml Cream Dairy or Non-Dairy (See Note 5)
  • 1/2 Cup Boora Sugar See Note 6
  • 150 g Mango Puree
  • 1/4 Cup Chopped Mangoes Optional
  • 3 tsp Agar Powder + 1 Cup Water See Note 8

Top Layer

  • 200 g Mango Puree
  • 1/2 tsp Agar Powder + 1/4 Cup Water
  • 2 Tbsp Boora Sugar
  • Few Mango Slices for Garnishing


Make the Crust

  • 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 springform pan and press it evenly either with a potato masher or back of a glass.
  • Keep this in the refrigerator and prepare the filling.


  • Take thick cream in a chilled bowl and whip it till you get soft peaks.
  • 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.
  • You may add chopped mango pieces to it if wish to. This is entirely optional.
  • 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 150 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. 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.
  • Transfer this mix to the biscuit base in the springform pan. Tap gently and return to refrigerator.


  • After about 10 minutes, dissolve 1/2 teaspoon of Agar powder in 1/4 cup water and give it 2-3 boils.
  • Simultaneously, heat 200g mango puree along with Boora sugar.
  • Add boiled Agar solution, again passing through a sieve, to the heated mango puree. Wait for sometime till it cools down little.
  • 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 china grass. 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.
  • In the morning, unlock the springform pan and your gorgeous looking Cheesecake is there for you.


  1. In place of digestive biscuits, you can take Marie biscuits or some other biscuits.
  2. If the biscuits are not sweet then add little sugar to it.
  3. To make cottage cheese:
    • 1 ltr milk gives 150 g cottage cheese.
    • To make fresh cottage cheese, Boil milk.
    • Mix lemon juice in 1/2 cup water and add this to the milk. S
    • lowly, milk will curdle and milk solids will get separated.
    • Put this in a strainer.
    • Wash the milk solids (paneer) under fresh water so that taste of lemon goes away.
    • Now, let this remain in the strainer for an hour or two. 
    • By then, it would be completely dry and that's what we want.
  4. To Make Hung Curd:
    • Put curd in a strainer and keep the strainer on a bowl so that whey is collected there.
    • Keep this in the refrigerator else curd will taste sour.
    • Let it remain like this overnight for thick creamy curd.
  5. You may use store-bought cottage cheese and curd (Dahi) also.
  6. 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.
  7. The quantity of Boora sugar may vary depending on the sweetness of mangoes.
  8. You may use ordinary powdered sugar if Boora sugar is not available. Quantity will remain the same.
  9. When working with Agar, mix in the warm state only. If you let it cool then it will solidify. In case it sets before putting it in the cream cheese mix then again reheat it and then use it.
  10. No essence is added as flavourful mangoes just don't need anything.
Keyword Mango Cheesecake Recipe, Mango Cheesecake without Gelatin

You may PIN this Mango Cheesecake Recipe to try later…

Mango Cheesecake


This post contains affiliate links. I may earn a small income from it, without any extra cost to you, which is required to meet the running cost of my blog.



8 Responses

  1. 5 stars
    Super as usual.All ur recipes r always easy n healthy.This may seem long n tough procedure,but as suggested by u,pre planned action is going to make it a fun.Cant wait to try this as something on d same line had been in my mind since long.Thanks fr lighting d path.

Leave a Reply

Your email address will not be published.

Recipe Rating