Eggless No Bake Mango Cheesecake

Back to blogging after a long break… Hubby’s parents and sister n family were with us for 2 months vacation. Was really engrossed with the cooking, outings , shoppings 😉 Kids were all excited to have cousins over ..

One day my father in law showed me an article that came in the newspaper . The author was mentioning how hectic it was with her family visiting them for vacation and how she will miss them when they go back , but at the same time she was longing to get back to her usual routine and writing . My father in law was pulling my leg asking if that was how I too feel , the only difference would be that I am not into writing 😉 I replied laughing , I will get back to my blog later.. 🙂  But now house does feel a little empty without them here…

After the No Bake Dates Cheesecake here is yet another no bake cheesecake for you. Since it is mango season what better option other than mangoes?  And this recipe is for all my friends who have been asking for easy , not complicated recipes.. 🙂  This recipe takes only about 15 minutes to prepare.. (apart from the freezing time) And you have a rich delicious cheesecake that will make others go for a second serving .. . I had made this no bake mango cheesecake when in laws were here.. And it was well appreciated. Preparing the cheesecake in individual glasses is a great idea as they give a visual appeal too.. or you could use a loose bottomed spring form pan.

I found this recipe from the beautiful blog Maria’s Menu. I have been following her blog for a long time now, even before my blogging days. Do try out this recipe. ..

EGGLESS NO BAKE MANGO CHEESECAKE

• Servings: 12
• Time: 15 min
• Difficulty: Easy
• Print

INGREDIENTS

FOR THE BISCUIT LAYER

• Digestive biscuits – 250 gms, finely crumbled
• Unsalted Butter – 100 gms, melted

FOR THE CHEESECAKE LAYER

• Philadelphia full fat cream cheese – 340 gms/ 12 oz (or any other cream cheese available)
• Whipping cream – 250 ml (1 cup approx)
• Mango pulp – 1½ cup
• Mango – 1-2, cut into small bite size pieces (optional)
• Gelatin – 1 tbsp/10 gms
• Hot water – ½ cup
• Icing sugar – 2-3 tbsp
• Sugar – ⅓ cup

FOR THE GLAZE TOPPING

• Mango pulp – 1 cup
• Gelatin – 1 tbsp/10 gms
• Hot water – ½ cup

METHOD

FOR THE BISCUIT LAYER

1. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.

FOR THE CHEESECAKE LAYER

1. Dissolve gelatin in hot water.
2. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form.
3. Combine the cream cheese and sugar, till it becomes smooth.
4. Combine the mango puree and warm gelatin mixture. Add this to the cream cheese mixture. Mix well.
5. Add the whipping cream to this in two batches and combine well.
6. Add the mango pieces (if using) and mix well.
7. Pour this mixture over the biscuit base and return it to the fridge.
8. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping

FOR THE GLAZE TOPPING

1. Dissolve the gelatin in hot water. When it is warm, add it to mango puree and mix well.
2. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
3. Keep at room temp 10 mins before serving, so that the biscuit layer softens a bit.

 

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