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EGGLESS NO-BAKE MANGO CHEESECAKE RECIPE – MANGO CHEESECAKE IN A GLASS
Food & Drink
Cream cheese – 1 block (250gm, Philadelphia Cream Cheese)
Cream – 170 gm (I used Nestle)
Sugar – Half a cup
Mango puree – 3/4 of a cup
Gelatine – 1 Tbsp (vegetarians see notes)
Hot Water – 1/4 cup
Graham cracker crumbs – 1.5 to 2 cups (Depending on how thick you want the base to be)
Unsalted butter, melted – 75 gm (about 1/3 of a cup)
Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8″ springform pan that’s lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.
2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.
Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.
4. Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
Pour the mango mixture as the third layer. Do this gently so that the layers don’t combine. If you use a springform pan, the top layer will be much thinner, as it should be.
6. Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!
If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2 tbsp warm water and use in the above recipe.