Eggless Mango Cheesecake ~ No Bake, Gelatin Free Cheesecake

Eggless Mango Cheesecake

Ever since I made this no bake Eggless Chocolate Cheesecake with Chocolate Glaze, I have been wanting to make an Eggless Mango Cheesecake the same way. In fact, every summer, that’s what I plan and somehow it gets missed. This year, I wanted to make sure I do it and hence thought of the cheesecake theme. Only as it happens when kids are at home, not that they are disturbing me, it’s just that when they have holidays, I end up taking it slow. So the posts will be delayed and this mango cheesecake got done over 3 days.

This version of cheesecake is no bake, no gelatin, as I don’t consume dishes with gelatin as well. I used the cream cheese that I normally make for cheesecakes, with hung curds and paneer. Both the layers turned out great, except my glaze was little runny. You can use the agar agar to set the glaze as well.

Eggless Mango Cheesecake

Eggless Mango Cheesecake ~ No Bake, No Gelatin

Step by Step Pictures for making Eggless Mango Cheesecake

Eggless Mango Cheesecake

Ingredients Needed:

For Paneer

1/2 liter Milk
1 tsp Lemon Juice

For Crust

1 cup Digestive biscuits
2 tbsp Butter

For Cream Cheese

1/4 cup Sugar
1/2 cup + 2 tbsp Hung Curds
1/2 cup Paneer

For Mango Filling:

2 tbsp Agar Agar
3 tbsp Water
1 cup MMangoPuree
2 cups Cream Cheese

For the Mango Glaze:

1/2 cup Mango puree
4 tbsp Sugar
1 tsp Lemon juice

How to make the Mango Cheesecake

For the Cream Cheese

Place the curds in a colander over a container and allow to drain overnight to get hung curds.
Boil the milk and when it boils over, add the lemon juice and switch off.
Gather the soft curds and let it drain in a colander overnight.
Pulse both hung curds and paneer along with sugar to get a smooth cream. Refrigerate till use.

Prepare the crust:

Break the biscuits, take it in a mixer along with butter. Pulse couple of times, get a fine powder.
If you find some pieces, crumble with your palms.
Prepare a 6 inch springform pan, press the powdered biscuits and refrigerate for 30 mins.
I should have used a smaller pan to get a high cheesecake. The 6 inch gives you just about 2 inch cheesecake.

Prepare the filling:

Break the china grass into small pieces and soak 1/2 cup water for about 10 minutes until it becomes soft.
Heat a saucepan with the agar agar and add 2 tbsp more water and cook till the china grass melts. Keep an eye to ensure it doesn’t get burnt. This takes about 10 mins to get done.
Puree the mango and take it in a saucepan and cook on medium flame. Add 2 tbsp sugar and let it melt.
When the china grass is completely melted, pour this into the simmering mango puree and combine quickly.
As you mix, ensure you get the mango mix to cool down a bit, pour the cheese cream into this and blend well.
When the mango puree is well mixed with the cheese cream, pour it over the prepared crust and refrigerate for 2 to 3 hours. I left it overnight.

For the Mango Glaze:

In a saucepan, add the mango puree along with sugar and let it cook over low flame till you get a sticky glaze. This takes about 10 to 15 mins on low flame, add lemon juice and combine well.
Transfer to a bowl and allow it to cool down, before spreading over the cheesecake.
Spread well and leave it in the fridge for 2 hours or overnight.

For the Mango flowers

Slice the ripe mangoes into thin long slices, when the cheesecake is ready to be decorated, start from the center and make a flower.

Notes:

About China Grass/ Agar Agar

When cooking agar agar, ensure you break into smaller pieces, soaked in water, before being cooked. Always cook the agar agar in low flame.
When using to make dessert, mix with another hot liquid to set properly.

About the Cheese Cream
Both the hung curds and paneer can be made a day before making the cheesecake. However, ensure you refrigerate it as it drips. This will keep it from turning sour.

About the Mango Glaze

Always cook in low flame, to get a sticky mango glaze and don’t add water if it’s not needed.
Use a smaller pan for the measurement I have given above for a high raised cheesecake.
I used Banganapalli varieties as that’s our favourite. use any sweet ripe mango puree.

Print Recipe
Eggless Mango Cheesecake
Eggless Mango Cheesecake is a no bake, no gelatin cheesecake, made using hung curds and paneer. With the mango glaze and garnished mangoes, this makes a perfect summer treat.
Eggless Mango Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine India
By Cook Method No Bake, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Prep Time 30 mins
Cook Time 30 mins
Passive Time Spills over 2 days of resting time
Servings
people
Ingredients
For Paneer
For Crust
For Cream Cheese
For Mango Filling:
For the Mango Glaze:
Course Desserts
Cuisine India
By Cook Method No Bake, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Prep Time 30 mins
Cook Time 30 mins
Passive Time Spills over 2 days of resting time
Servings
people
Ingredients
For Paneer
For Crust
For Cream Cheese
For Mango Filling:
For the Mango Glaze:
Eggless Mango Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Cream Cheese
  1. Place the curds in a colander over a container and allow to drain overnight to get hung curds.
  2. Boil the milk and when it boils over, add the lemon juice and switch off.
  3. Gather the soft curds and let it drain in a colander overnight.
  4. Pulse both hung curds and paneer along with sugar to get a smooth cream. Refrigerate till use.
Prepare the crust:
  1. Break the biscuits, take it in a mixer along with butter. Pulse couple of times, get a fine powder.
  2. If you find some pieces, crumble with your palms.
  3. Prepare a 6 inch springform pan, press the powdered biscuits and refrigerate for 30 mins.
  4. I should have used a smaller pan to get a high cheesecake. The 6 inch gives you just about 2 inch cheesecake.
Prepare the filling:
  1. Break the china grass into small pieces and soak 1/2 cup water for about 10 minutes until it becomes soft.
  2. Heat a saucepan with the agar agar and add 2 tbsp more water and cook till the china grass melts. Keep an eye to ensure it doesn't get burnt. This takes about 10 mins to get done.
  3. Puree the mango and take it in a saucepan and cook on medium flame. Add 2 tbsp sugar and let it melt.
  4. When the china grass is completely melted, pour this into the simmering mango puree and combine quickly.
  5. As you mix, ensure you get the mango mix to cool down a bit, pour the cheese cream into this and blend well.
  6. When the mango puree is well mixed with the cheese cream, pour it over the prepared crust and refrigerate for 2 to 3 hours. I left it overnight.
For the Mango Glaze:
  1. In a saucepan, add the mango puree along with sugar and let it cook over low flame till you get a sticky glaze. This takes about 10 to 15 mins on low flame, add lemon juice and combine well. If you feel the glaze is loose, add 1 tbsp melted agar agar.
  2. Transfer to a bowl and allow it to cool down, before spreading over the cheesecake.
  3. Spread well and leave it in the fridge for 2 hours or overnight.
For the Mango flowers
  1. Slice the ripe mangoes into thin long slices, when the cheesecake is ready to be decorated, start from the center and make a flower.
Recipe Notes

About China Grass/ Agar Agar

When cooking agar agar, ensure you break into smaller pieces, soaked in water, before being cooked. Always cook the agar agar in low flame.
When using to make dessert, mix with another hot liquid to set properly.

About the Cheese Cream
Both the hung curds and paneer can be made a day before making the cheesecake. However, ensure you refrigerate it as it drips. This will keep it from turning sour.

About the Mango Glaze

Always cook in low flame, to get a sticky mango glaze and don't add water if it's not needed.
Use a smaller pan for the measurement I have given above for a high raised cheesecake.
I used Banganapalli varieties as that's our favoirte. use any sweet ripe mango puree.

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26 comments

  1. I’ve never used Paneer in sweets… now I’m sure I will 🙂 Love how you explained it all so well in steps and pics! 🙂

  2. Love a good mango cheesecakes. This sounds so yum…Can’t wait for mangoes to come in season here again

  3. This one of my most fav desserts. I love that runny glaze as it drips on the whole cake. It looks so beautiful Valli..

  4. Mango and cheesecake all in one place? I’m in love! What a great modification for people who are avoiding dairy/eggs. It’s so challenging to find good recipes like that.

  5. Mango is one of my favorites but I have never had a mango cheesecake! Looks fantastic and I love the mango glaze!

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