mango cheesecake recipe, no bake eggless mango cheesecake recipe

mango cheesecake recipe with step by step photos – this is a delicious no bake vegetarian mango cheese cake recipe made without eggs and gelatin. i have made this cake thrice in this mango season. one of the favorite mango desserts at home and no wonder i end up making this delicious cheesecake.

mango cheesecake recipe

the mango cheesecake recipe is without eggs, gelatin and a no bake version. i will not say making this mango cheesecake is a breeze. no it is not. you have to spend some time prepping up like making the mango puree (if using fresh mangoes), the agar agar solution, and the cream cheese mixture. go step wise and methodically so that things are easy. as always i will suggest to use fresh sweet mangoes to make this cheesecake and not canned mango pulp.

there are three layers in this mango cheesecake – the bottom biscuit (cracker crumb layer), the middle mango cream cheese layer and the top mango layer. you can also make just two layers and skip the top most third layer (mentioned in the notes section below). few more similar recipes are:

the cheesecake does not have a smooth & silken appearance because i have not heated the mango puree while adding the hot agar agar solution. we do not like the taste of cooked mango puree in a dessert. the taste of this cheesecake is damn good though.

so if you want a silken looking mango cheesecake, then just heat through the mango puree and add the hot agar agar solution to it. stir and then add half of this mango puree to the cream cheese mixture. if you want to taste the freshness and sweetness of mangoes as it is and do not bother about the look, then make this recipe.

mango cheese cake

i have made the cheesecake both with cream crackers and whole wheat marie biscuits. both taste good. you can also use your choice of crackers or biscuits. use a good quality cream cheese. i have added philadelphia cream cheese, which is available in most metros. for the cream i have used amul cream.

if making the cheese cake for the first time, then i would suggest you to use glasses or bowls, so that you can just make the layers in them. removing the cheesecake from the pan is a bit tricky.  the pan also has to be a detachable one (shown in step  by step pics). the mango cheesecake served in individual bowls or glasses, look pleasing as well as easy to serve (mentioned in the notes section below).

eggless mango cheesecake

4.67 from 9 votes
Author:Dassana Amit
Prep Time:45 mins
Cook Time:2 mins
Total Time:47 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):4 to 5
eggless mango cheesecake recipe, vegetarian mango cheese cake recipe
this eggless mango cheesecake recipe is a no bake vegetarian mango cheese cake recipe made without eggs and gelatin.

INGREDIENTS FOR eggless mango cheesecake

(1 CUP = 250 ML)

for bottom layer of mango cheesecake:

  • 14 to 15 crackers or marie biscuits
  • 3 tablespoon honey OR 3 tablespoon melted butter. (i used honey)
  • ¼ teaspoon cinnamon powder (dalchini powder)

for the middle cream cheese layer and top layer:

  • 3 medium mangoes - yields about 2 cups of mango pulp. (i used alphonso mangoes. use any good quality mangoes which are sweet and have a firm flesh. avoid using mangoes having a fibrous texture)
  • 200 to 225 grams plain cream cheese
  • 200 ml cream - i used amul cream
  • 1 teaspoon vanilla extract or essence
  • ¾ cup sugar or add as required depending on the sweetness of the mangoes
  • 5 to 6 tablespoon chopped agar agar strands OR 3 to 3.5 teaspoon agar agar powder
  • ¾ cup water

HOW TO MAKE eggless mango cheesecake

making bottom layer of mango cheesecake:

  • break the biscuits and add them to a food processor or a dry grinder and powder them. add cinnamon powder and honey or butter and just blend them once more till the honey/butter is evenly mixed.
  • grease a detachable pie pan bottom with unsalted butter.
  • place the powdered crackers/biscuits on the pie pan and with your fingertips just press them and make an even layer.
  • keep in the fridge for about 15 to 20 mins for the bottom crumb layer to set.

making middle and top layer of mango cheesecake:

  • cut the agar agar sticks and soak them in 1/2 cup of water for 20 to 25 mins in a small pan.
  • peel and chop the mangoes. prepare a smooth puree of the chopped mangoes in a blender. divide the mango puree into two equal portions in separate bowls and keep aside.
  • in a another mixing bowl or pan, take the cream cheese, cream, vanilla extract and sugar.
  • with a wired whisk whip this mixture very well till smooth. you can also use a stand mixer or a hand held mixer or food processor.
  • then add half of of the mango puree (i had 1 cup of mango puree) and gently mix it with the cream cheese mixture.
  • now heat the pan containing the agar agar and water on a sim or low flame.
  • keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid.
  • when the agar agar solution becomes warm, take equal portions of it. add one portion of the warm agar agar solution to the mango cream cheese mixture and stir quickly and vigorously.
  • add the remaining half portion to the mango puree and again stir quickly. if the mangoes are not sweet, then do add some sugar to this half of the mango puree before you add the agar agar solution.
  • in case, the agar agar solidifies, then reheat it again adding some water. you can also keep it on a hot water bath to melt it again.
  • pour the mango cream cheese mixture on to the cracker crumb layer.
  • shake the pan gently to spread even the cream cheese. with a spatula even the second mango cheese cake layer.
  • keep the pan in the fridge for about 30 to 35 mins.
  • remove and then layer the mango + agar agar mixture gently on the middle cream cheese layer. with a flat spatula spread the last layer carefully.
  • if the mango puree has become thick with the agar agar setting in it, then just lightly microwave it.
  • cover the pan and keep in the refrigerator for the mango cheese cake to set for 3 to 4 hours.
  • unmould carefully and then place the cheesecake on a serving tray or plate or cake stand.
  • decorate with whipped cream, chopped mangoes, mint leaves or whatever you prefer.
  • slice the mango cheese cake and serve immediately.

NOTES

tips for making eggless mango cheesecake recipe:
  1. if you want a silken looking mango cheesecake, then just heat gently through the mango puree and add the hot agar agar solution to it. stir and then add half of this mango puree to the cream cheese mixture. the remaining half you keep aside and then use it to make the top most layer.
  2. if the agar agar solution solidifies, then reheat it again adding some water or melt on a hot water bath.
  3. if you want to make just a two layer cheesecake, then add the entire mango puree to the cream cheese, cream, sugar mixture. also add the entire amount of agar agar solution when it becomes warm to the mango cheese cake mixture.
  4. for making the cheesecake in serving glasses or bowls, first layer with the cracker crumb layer. set for 10 mins in the fridge. then add the mango cream cheese layer in the glasses/bowls. allow to set for 15 to 20 mins. then add the mango puree layer and keep to set for 2 to 3 hours.
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step by step no bake eggless mango cheesecake recipe:

1. below the ingredients required – in anti clock wise order from left – biscuits, cream cheese, mangoes, agar agar and amul cream.

ingredients for eggless mango cheesecake recipe

2. cut the agar agar strands with kitchen scissors to small pieces.

cut the agar agar strands for cake

3. soak the agar agar pieces in water for 25 to 30 mins.

soak agar agar for making mango cheese cake

4. meanwhile break the crackers or biscuits in a dry grinder or blender or food processor. grind to a fine powder. a slight coarse consistency is also alright.

grind biscuits for making mango cheese cake

5. add cinnamon powder and honey.

add honey - mango cheese cake recipe

6. blend till the honey mixes well. scrape with a spoon or spatula if required.

preparing mango cheese cake recipe

7. grease the base of the pan with butter. this is a pie pan with a detachable base. skip this step if you are using individual bowls or glasses.

making mango cheese cake recipe

8. place the powdered cracker or biscuits on the greased pan base. spread the layer evenly with a spoon or spatula and with your finger tips press the layer. keep this layer in the fridge for it to set for about 15 mins.

preparing mango cheese cake recipe

9. prepare the mango puree in a blender. divide the mango puree into two equal portions in separate bowls and keep aside.

mango puree

10. whisk the cream cheese, cream, sugar and vanilla extract. i have used a wired whisk and this takes some extra time and a lot of hand work to smoothen the cream cheese. you can use a hand held beater or a food processor or stand mixer to do this job and make your life easy 🙂

whisk the cream cheese, cream, sugar

11. add half of the mango puree to the whipped cream cheese mixture. mix very well.

add mango puree

12.now heat the pan containing the agar agar and water on a sim or low flame. keep on stirring and cook this mixture till the agar agar dissolves in the water and you see a smooth gelatinous liquid.

making mango cheese cake recipe

13. when the agar agar solution becomes warm, add half of it to the mango cream cheese mixture and stir quickly and vigorously.

add agar agar to cream cheese mixture

14. add another half of the agar agar solution to the remaining half of the mango puree and stir quickly. keep aside.

add agar agar to mango puree

15. pour the mango cream cheese mixture on the base cracker layer. shake the pan gently to spread the cream cheese. with a spatula even mango cream cheese layer.

pour the mango cream cheese mixture

16. keep the pan again in the fridge for about 30 to 35 mins for the second layer to set a bit. then with a spatula spread the remaining mango+agar agar mixture very gently on the cream cheese layer without disturbing it.

preparing mango cheese cake recipe

17. here’s the mango cheese cake before going into the refrigerator. refrigerate for 3 to 4 hours till the cheesecake is set.

spread the mango layer

18. this is mango cheesecake set and done, the next day. gently remove the base on a cake stand or on a serving plate.this one is just topped with some mint leaves.

mango cheese cake after refrigeration

19. you can decorate the cheesecake with chopped mangoes, chocolate shavings, whipped cream or anything that you and your family prefers. the one in the pic below has cocoa powder sprinkled with chopped mangoes and a touch of mint leaves in the center.

making mango cheese cake recipe

20. slice the mango cheese cake and serve immediately. for more delicious mango recipes you can check this collection of 41 mango recipes.

eggless mango cheese cake recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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97 comments/reviews

  1. Hi
    The Agar Agar solution creates lumps in the cream mixture and purée mixture no matter what I do. I am using Agar Agar powder and following the exact same steps but even if I add warm solution and stir vigorously, it creates lumps.
    Pls explain.
    Thanks.

    • was the cream cheese mixture and mango puree cold. if it is cold, then lumps will form. to break the lumps, run the cream cheese mixture in a blender or grinder for some seconds till the lumps break. do not blend cream cheese at a stretch. run the mixer or blender for a few second. stop and check and continue further. mango puree mixture can be warmed or heated and the agar will dissolve. you can add some water if the puree has become thick while warming or heating it. do not worry. you can rework on the recipe again. nothing will get spoiled if you have refrigerated all the elements. hope this helps.

  2. Hello,
    How can I modify this recipe if I am using agar agar powder instead of the strands?
    Thanks.

    Ranjani

    • ranjani, you can use 3 to 3.5 teaspoons of agar agar powder or roughly 1 tablespoon. i have mentioned it in the ingredient section which you may have missed.

  3. Dear Dassana, i would like to ask you how else can i use agar agar as i have a few more packets of five star agar agar. i tried out the mango cheesecake and it turned out superb. i would be grateful for your advice in using the same for other recipes. Thank you in advance5 stars

  4. Dear Dassana,
    I have spare packets of agar agar and wish to use them. Can you tell me other recipes for which i may use it?. Thanks in advance.

  5. I’m an amateur at desserts (I’m 14). I’ve tried a lot of your recipes and they turned out fabulous.
    But today, something went wrong with this. I used gelatine instead of Agar Agar powder else everything was same and the cake isn’t setting.
    Can you please guide me to where i might have gone wrong.
    Thanks

    • sayanee, with gelatin the proportion will change. i am not sure exactly how much gelatin to add as i have not used it in this recipe. since the cheesecake has not set, it means that the gelatin amount was less. if more had been added, it would have set well. hope this helps.

  6. Dear Dasanna
    Thank you so much for this recipe. I tried it out and its amazing. Your site is always my website for recipes and invariably it turns out fine. Keep up the good work!! and thanks again.5 stars

  7. Hi desana, i always try your recipes.they are very well explained and demonstrated. Today i tried this cheesecake but it did not set at all. Taste was good but its consistency was like thick shake. I used china grass. But cannot guess what went wrong. I used local cream cheese. Can that be a problem?4 stars

    • aditi, could be due to the local cream cheese. i guess they are not as creamy as thick as compared to the imported ones. also if using china grass, then the quantity can be increased. as china grass has more ingredients in it along with agar agar powder or strands.

  8. Hello Dassanna,

    I really like your recipes. In the mango cheesecake, is there a substitute for agar-agar?

    Thanks,
    Niyati.

  9. I made the cake with paneer and hung curd. Added the agar agar. Either the cake is too watery or too thick like the China grass moulds. It doesn’t give the exact consistency. Where am i going wrong.? But the taste is awesome. I made a paste of hung curd , paneer, sugar and cream into fine paste. Added mango pulp and mixed the mixture. Prepared agar agar solution and mixed it.poured in on top of the biscuit layer and kept in refrigerator. Please guide as to where am I going wrong.

    • if you use paneer and hung curd, then no need to use agar agar. both hung curd and paneer will give a nice texture. somewhere some ingredient is more or less. its difficult for me to find out as i do not have the exact recipe you have used. let me know.

  10. hey hi. I am not getting cream cheese anywhere can i use cheese spread instead of cream cheese ??

    • kirti cream cheese has a different texture and not meant for baking cream cheese cakes. so preferably use a cream cheese, nowadays you easily get cream cheese at any leading stores or super markets. hope this information helps you.

  11. Hi Dassana,
    Would love to try this recipe. However there are few doubts I have :
    1) Can digestive biscuits be used instead of the crackers,if so what will be the quantity of the powdered biscuits (in cups)?
    2) What is the weight of agar agar used in the recipe,also can it be divided and heated seperately to the cream cheese mixture and the mango puree?
    3) Does warm agar solution mix into the cool cream cheese/mango puree homogeneously?
    4) The above recipe can be made in a single 8 inch detachable pan?
    Thank you:-)

    • ashwini, your queries answered.

      1. yes digestive biscuits can be used. its difficult for me to give the quantity in cups. just use the same nos as mentioned in the post or you can decrease or increase.
      2. agar agar is so light, than it needs to weighed in milligrams. i did try weighing, but i have weighing scale abovr 1 gram. yes you can divide and heat it separately.
      3. the cream cheese and mango puree have to be at room temperature. if they are cold or chilled, then the agar agar solidifies. if you see some specks of agar agar soldifying, then just add the mixture in a blender or use a hand held blender and beat the mixture.
      4. yes.