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Pardeep

Mango Cheesecake

A rich and creamy no-bake mango cheesecake made with fresh mango puree, smooth cream cheese, and a buttery biscuit crust. This easy eggless summer dessert requires no oven and is perfect for special occasions or everyday treats.
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Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: International
Calories: 2530
Ingredients Equipment Notes

Ingredients
  

Group 1: Crust
  • 1 Cup digestive biscuits (crushed) or graham crackers
  • 3 tbsp melted butter
  • 1 tbsp suger optional
Group 2: Cheesecake Filling
  • 1 Cup cream cheese softened
  • 1/2 Cup powdered sugar
  • 1/2 Cup fresh mango puree
  • 1/2 Cup whipping cream
  • 1 tps lemon juice
  • 1 tps vanilla extract
Group 3: Mango Topping
  • 1/2 Cup mango puree
  • 1 tps agar-agar (vegetarian) or gelatin optional, for setting
  • 2 tbsp water

Equipment

  • 1 7–8 inch springform pan For easy removal and clean slices
  • 2 Mixing bowls One for filling, one for whipping cream
  • 1 Hand mixer or stand mixer For smooth and lump-free filling
  • 1 Silicone spatula For preparing mango topping
  • 1 Small saucepan For preparing mango topping
  • 1 Refrigerator For chilling and setting the cheesecake

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• Whip the cream separately to soft peaks before folding for a light and airy texture.
• Do not skip chilling time — the cheesecake needs at least 4–6 hours to set properly.
• If using gelatin, bloom it in water for 5 minutes before heating.
• Agar-agar sets faster than gelatin and may create a slightly firmer texture.
• Adjust sweetness depending on how sweet your mangoes are.
• Use a sharp knife dipped in warm water for clean slices.
• Store in the refrigerator for up to 3 days. Do not freeze if using agar-agar.