Eggless Mango Cheesecake Recipe

This dessert is a crowd pleasure . This is one recipe that looks sophisticated but it takes very little time to put together.
Egg-less mango cheesecake recipe below
For the crumb layer, I’ve used graham cracker crumbs but any good quality digestive biscuits can be used. Also I used store bought Kesar Mango pulp that is already sweetened but you can also use  fresh/ frozen mangoes. Amount of sugar used depends entirely on personal preference and the sweetness of the mango puree used.

Mango Puree – ¾cup (I used store bought Kesar mango pulp)
Cream cheese – 4 oz. (½ of a 8oz. block) at room temperature
Heavy Cream – ¼cup
Sugar – ¼cup (or more, adjust according to the sweetness of the mango puree/ pulp)
Ground Cardamom – ¼tsp
Water – ½cup
Agar powder – 1tsp
Graham Cracker crumbs – ¾cup
Unsalted Butter – 3tbsp, melted
Roasted Nuts (Almonds, pistachios) – for garnish

Coarsely grind the graham cracker crumbs. Then add melted butter and whiz it to form slightly wet crumbs. Divide the crumbs evenly between the 1 springform pan amd press them into the bottom to form a uniform layer.

In the meantime, combine softened cream cheese, sugar and heavy cream in a medium size mixing bowl. You can do it with your hand no need for any fancy gadgets.

Bring ½cup of water and agar powder to a boil; simmer until the powder completely dissolves. This will take about 2 minutes.
Turn off the heat and cool for 2 minutes. Now add the mango pulp and cardamom powder. Mix well.

Add half of the mango mixture to the cream cheese mixture. Mix well and pour onto the chilled
pan on top of the graham cracker layer. Return the pan back to the fridge for this layer to set about 10 minutes.

After 10 minutes, pour the mango-agar mixture in the
pan as the final layer. Return to the fridge and chill for at least 2-3 hours garnish with roasted nuts and ENJOY!!
This has become one of my go-to desserts. It looks good and tastes excellent. Do give it a try, you will agree!!!!
Please share this yummy recipe with others!
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