Summer is fast approaching, which means it’s time to make my No-Bake Mango Cheesecake! This vegetarian cheesecake recipe has all the creamy goodness you crave, without using eggs or gelatin. You can also easily make this a vegan recipe if needed.
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About Mango Cheesecake
Luscious cream cheese, fresh, sweet mango, and crispy digestive biscuits combine forces to make this delectable mango cheesecake recipe. Best of all, it’s made without eggs or gelatin!
This 3-layered dessert masterpiece is sure to become a summertime favorite. It starts with a cinnamon-flavored biscuit crust which is then topped with a mango-flavored cream cheese filling. Then I top the whole thing off with a sweet mango glaze for an added punch of bright, sunshiny flavor!
While this eggless cheesecake recipe does require time and patience to make, it is worth every second of effort. However, as a no-bake cheesecake, you don’t have to turn on the oven which is wonderful news in the midst of our hot and sticky Indian summers. And, if I’m being honest, most cheesecakes are more involved than other cake recipes.
I should note that the cheesecake does not have a smooth appearance because I have not heated the mango purée while adding the hot agar agar solution. Why, you ask? Well, we personally do not like the taste of cooked mango in this creamy dessert. While it might look a little rough around the edges, the taste of this cheesecake is damn good.
If you want a silken-looking mango cheesecake, just heat the mango purée and add the hot agar agar solution to it before following the rest of the recipe. That said, I believe you’ll find the flavor of the fresh, sweet mangoes more than makes up for the appearance.
You can also easily coat the mango topping with a dusting of cocoa powder, powdered sugar, cinnamon, or even some extra biscuit crumbles. Nobody will even know that it isn’t perfectly smooth looking, because they’ll be so wrapped up in how deliciously smooth it tastes!
The ingredients for making this mango cheesecake are pretty easy to find. There are also plenty of places where you can make some substitutions. Here’s everything you’ll need:
- Cream Crackers or Digestive Biscuits – I have made this mango cheesecake with both cream crackers and whole wheat Marie biscuits; both taste good. You can also use your choice of crackers or cookies — graham crackers, vanilla wafers, pretzels, and Saltines will all work. Just note that you might need to add more or less sweetener depending on your choice.
- Honey or Melted Butter – I opted to use honey to help my crust stick together and since I was using crackers which were not sweet, but you can easily swap in melted butter. If you are using a less sweet cracker as your base, you may consider using honey or adding some confectioner’s sugar (powdered sugar) with the melted butter. For a vegan crust, simply use plant-based butter or margarine.
- Ground Cinnamon – I love the warmth that cinnamon gives this cheesecake crust, but you can omit it if you prefer.
- Mangoes – I used alphonso mangoes, but you can use any good quality mangoes which are sweet and have a firm flesh. Avoid using mangoes having a fibrous texture. Frozen mango chunks will also work; just let them defrost before blending.
- Cream Cheese – Use a good quality cream cheese. I opted for Philadelphia cream cheese, which is available easily. If you are vegan, swap in your favorite plant-based cream cheese substitute.
- Cream – I used light cream, but heavy whipping cream or coconut cream will also work.
- Vanilla Extract – Feel free to use vanilla essence, powder, or paste instead.
- Sugar – I have used plain white granulated sugar, but cane sugar or brown sugar or powdered sugar will also work to make the top mango cheesecake layers.
- Agar Agar – This vegan gelatin substitute comes in either strands or powder. I have included notes in the recipe card about the amounts you should use depending on which type you purchase.
- Water – Filtered is preferred for the best taste.
How To Make Mango Cheesecake
1. Below are the ingredients required – in counterclockwise order from left – biscuits (or crackers), cream cheese, mangoes, agar agar, and light cream.
2. Cut the agar agar strands with kitchen scissors to small pieces. You should get about 5 to 6 tablespoons of finely chopped agar agar strands.
3. Soak the agar agar pieces in ½ cup of water for 25 to 30 mins. Read on below if using agar agar powder.
4. Meanwhile, break 14 to 15 crackers or biscuits in a dry grinder, blender or food processor. Powder to a fine consistency. A slightly semi-fine consistency is also alright.
5. Add ¼ teaspoon ground cinnamon and 3 tablespoons honey or 3 tablespoons melted butter.
TIP 1: Remember to add honey if using crackers which are not sweet. Here I have used cream crackers which are not sweet and so I have added honey.
TIP 2: If making the mango cheesecake with sweet crackers or biscuits add melted butter.
6. Process till the honey or butter mixes well. Scrape with a spoon or spatula if required.
7. Grease the base of a 8 inch detachable pie pan with softened butter. This is a tart pan with a detachable base, but a springform pan will also work. Skip this step if you are using individual bowls or glasses.
8. Place the powdered cracker or biscuits on the greased pan base. Spread the layer evenly with a spoon or spatula and press in the crust with your fingertips. Place the crust in the fridge for about 15 minutes to set.
9. Peel and chop 3 medium-sized mangoes. Prepare the mango purée in a blender. Divide the mango puree into two roughly equal portions in separate bowls and keep aside.
Note that the mango puree has to be thick and pulpy. If the mangoes yield a thin or runny puree, then you will have to increase the amount of agar agar. Keep in mind that alphonso mangoes blend to give a thick puree.
10. Beat or whip 200 to 225 cream cheese, 200 ml light cream or whipping cream, ½ cup sugar and vanilla extract to a smooth even mixture.
I have used a wired whisk which takes some extra time and a lot of effort, but I could use the exercise! You can also use a hand held beater, a food processor, or stand mixer to do this job and make your life easy 🙂
11. Add half of the mango puree to the whipped cream cheese mixture. Mix very well.
12. Now heat the pan containing the agar agar and water to a simmer over a low heat. Keep on stirring and cook this mixture till the agar agar dissolves in the water and you see a smooth gelatinous liquid.
For agar agar powder: If using agar agar powder, add to water at room temperature at this step. Add about 3 to 3.5 teaspoons of agar agar powder to water. Soak for a few minutes and later cook till the mixture looks gelatinous.
13. Allow the agar agar solution to cool for about 2 minutes, then add half of it to the mango cream cheese mixture and stir quickly and vigorously.
14. Add another half of the agar agar solution to the remaining half of the mango puree and stir quickly to make an even mixture. Keep aside.
15. Pour the mango cream cheese mixture on the base cracker layer. Shake the pan gently to spread the cream cheese. Use a spatula or the back of a spoon to even out the mango cream cheese layer.
16. Place the pan in the fridge for about 20 to 25 minutes for the second layer to set a bit. Then, spread the remaining mango+agar agar mixture very gently on the cream cheese layer without disturbing it.
17. Here’s the assembled mango cheesecake before going into the refrigerator. Refrigerate for 5 to 6 hours or overnight till the cheesecake is set.
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 for garnish.
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 photo below has cocoa powder sprinkled on it and is topped with chopped mangoes and a sprig of mint leaves in the center.
20. Slice the mango cheese cake and serve immediately. Enjoy!
This mango cheesecake recipe is a little more complex than some of my other eggless cakes, so I have some tips to share:
- If you are making this no-bake cheesecake for the first time, I suggest you use individual glasses or bowls. Removing the cheesecake from the pan is a little tricky, and until you are familiar with the consistency it should have when it is properly set, layering the items in glasses will give you more leeway. Even if it doesn’t totally set up, it’ll still be delicious!
- Make sure your cream cheese mixture and mango purée are at room temperature (or slightly warmer) before adding the agar agar solution. If they are too cold, the agar will seize up and create lumps. If this happens, don’t fret! You can run them through a blender until they are smooth.
- Give your cheesecake ample time to set up in the fridge. Since this is a no-bake cheesecake, you are relying on only the agar agar to help set the cheesecake. I suggest making this the night before you plan on serving it so that you have plenty of chilling time.
Sure thing! Just use plant-based cream cheese and coconut cream in place of the dairy.
Absolutely. Just choose a biscuit, cookie, or cracker that is gluten-free.
Ooops! Sounds like the cream cheese mixture and the mango mixture were already chilled when you added the agar agar, which can cause lumps to form. Not to worry! You can run them through a food processor for a few minutes to remove the lumps. You can also gently heat either mixture to help you dissolve the agar solution into them.
Unfortunately not, as cream cheese spread has a different consistency and taste.
More Mango Delights!
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Mango Cheesecake (No Bake)
for bottom layer of mango cheesecake
- 14 to 15 crackers or Marie biscuits
- 3 tablespoons honey or 3 tablespoon melted butter. (I used honey) – add honey if using crackers which are not sweet.
- ¼ teaspoon ground cinnamon (cinnamon powder)
for the middle cream cheese layer and top layer
- 3 mangoes (medium sized), yields about 2 cups of mango puree.
- 200 to 225 grams cream cheese
- 200 ml light cream or heavy cream
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ½ cup sugar or add as required depending on the sweetness of the mangoes
- 5 to 6 tablespoons chopped agar agar strands or 3 to 3.5 teaspoons agar agar powder
- ½ cup water
Making the base layer
- Break the biscuits or crackers and add them to a food processor or a dry grinder and process them to a fine consistency. Add cinnamon powder and honey or melted butter and just process them once more till the honey or butter is evenly mixed.
- Grease a detachable 8 inches pie pan bottom with unsalted butter.
- Place the ground crackers/biscuits on the pie pan and with your fingertips or a spatula 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
- Cut the agar agar sticks in small pieces and soak them in ½ 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 heat.
- Keep on stirring and cook this mixture till the agar agar dissolves completely in the water and you see a smooth gelatinous liquid.
- Set aside the agar agar solution for 2 minutes. Then add half a portion of the 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 to make an even mixture. Note that 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 20 to 25 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 for a few seconds.
- Cover the pan and keep in the refrigerator for the mango cheesecake to set for 5 to 6 hours or overnight.
- 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.
- 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.
- If the agar agar solution solidifies, then reheat it again adding some water or melt on a hot water bath.
- Make sure that you get a thick mango puree. If the prepared mango puree is runny or thin, then you will need to add more agar agar.
- 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.
- 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.
Nutrition Info (Approximate Values)
This Mango Cheesecake post from the blog archives first published in May 2014 has been republished and updated on 15 April 2022.
Comments are closed.
Which butter does one use here? Salted or Unsalted? Pls clarify. Thanks.
unsalted butter. welcome.
How can I modify this recipe if I am using agar agar powder instead of the strands?
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.