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 ~ 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.
Recipe
Eggless Mango Cheesecake
Ingredients
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 Hung Curds + 2 tbsp
- 1/2 cup Paneer
For Mango Filling:
- 2 tbsp Agar Agar
- 3 tbsp Water
- 1 cup Mango Puree
- 2 cups Cream Cheese
For the Mango Glaze:
- 1/2 cup Mango Puree
- 4 tbsp Sugar
- 1 tsp Lemon Juice
- 1 tbsp Agar Agar
Instructions
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. If you feel the glaze is loose, add 1 tbsp melted agar agar.
- 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
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.
For more delicious mango desserts, try this, Vegan Mango Crumb Cake
Priya Suresh says
Wish i get a slice of this cheesecake, delicious and droolworthy.
Pavani says
That is one absolutely delicious looking sweet treat Valli. Mango cheesecake sounds sooo yummy!!
Mari says
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! 🙂
VeenaAzmanov says
Love a good mango cheesecakes. This sounds so yum...Can't wait for mangoes to come in season here again
Marlynn | UrbanBlissLife says
I love that this is a no bake cheesecake and that you don't need to use gelatin as well. A mango cheesecake sounds delicious!
Adriana Martin says
This is just the perfect dessert, love mango so I would enjoy this a lot. Must make it soon =)
Daniela Anderson says
I have never used agar agar, but heard good things about it. Mango is a real treat in any dessert, and this cheesecake looks amazing.
Gloria Duggan says
I love cheesecake, but have never made or even tried a mango version. This looks divine, and would be perfect for a nice summer dessert.
Christine says
Yum! Mango cheesecake sounds delicious. I've never had it, but I'd love to try out this recipe soon!
gayathriraani says
This one of my most fav desserts. I love that runny glaze as it drips on the whole cake. It looks so beautiful Valli..
Noel Lizotte says
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.
Swathi says
Mango cheesecake looks delicious and full of mangolicious Mango is my weakness. I can eat any time of the day.
Vanessa Price says
This sounds really good! I love that it's no bake. I wonder where I could buy curds...
soniya Saluja says
Wowwwwwwwwww… Amazing recipe.. Looks so tempting and delicious.!!Love the you have explained :)Wonderful clicks as usual.
Molly Kumar says
This sounds delicious and I'm such a huge mango fan. I'm new to cooking with agar-agar and bookmarking your recipe to try later.
Amy says
Mango is one of my favorites but I have never had a mango cheesecake! Looks fantastic and I love the mango glaze!
Zerin Bobby Hussain says
I loved the way you have made your cream cheese. This is a must try this mango season.
Linda @ Food Huntress says
What a great combination of flavors. Love mango and cheesecake.
Valerie Gray (@valmg) says
I love cheesecake, it is one of, if not my most, favorite desserts in the world. This looks wonderful and I love how simple it is to make.
vaishalisabnani says
Fantastic mango cheesecake ! Would love to have that slice , looks so good and must be so flavourful .
Mackenzie @ Food Above Gold says
I've never used paneer in a cheesecake before, but all I can think is 'Where has this been all my life!" Love this!
Mireille Roc (@ChefMireille) says
looks delicious - my kind of dessert
Anlet prince - Annslittlecorner says
I am great fan of both mangoes and cheese ccakes. Cant wait to try this now
themadscientistskitchen says
Poor kids both ways they get the blame. Anyway this cheese cake is a no no in my house as mangoes are not eaten by both the girls. Love your cheese cake and pray some day sometime I can make it.
Nalini says
Mango cheese cake looks fabulous,would love to have a slice.
Harini-Jaya R says
This looks amazing Valli. The different layers and the fresh mango are just too good to pass.
Utsavi Bhatt says
Can i avoid mango puree and add cream instead and make a vanilla flavoured cheesecake??0
Srivalli says
Yes you can go ahead do that, or you can use other flavours too.