Eggless No Bake Mango Cheese Cake | Easy No Bake Recipes

I can't believe I am writing a post on mango cheesecake! Cheesecakes have been the last on my to-do list simply because I don't like them! I have had some store bought cheesecakes before and I didn't quite like the taste and I never wanted to make them. But seeing the craze for cheesecakes, I decided to do justice to my blog and make one just for the sake of the blog! 

And even then, I was making the cheesecake for my driver's son's birthday. Was planning on making a nice cheesecake, click some pictures and send the cake over to their house! But alas, when the cake was almost done, my driver tells me that everybody in his family is down with fever. I can't give a chilled cake for a family that is struggling with fever so I was forced to cut and eat this cake.

Oh what a pleasant surprise I had! This cake tastes absolutely delicious! Simply WOW! Exotic! If it was not for some common sense and self control, I would have finished this cake by myself!!
This cake is made with paneer (cottage cheese) which is more easily available than the regular cream cheese that is normally used in cheesecakes. This is not a traditional cheesecake, made with creamcheese more like an Indian version but I figure that is what makes this cake more yum!
Do try, you will not be disappointed!

EGGLESS NO BAKE MANGO CHEESECAKE
Preparation time 20 mins | Setting time - 4-6 hours | Serves -  10 slices
Recipe adapted from - here

Ingredients

For the base

• Biscuits - 35 sunfeast chocolate biscuits (or any biscuit) [180 gms]
• Butter - 100 gms

For the cheesecake layer

• Paneer - 200 gms
• Condensed milk - 1 tin (400 ml) I used milkmaid
• Fresh cream - 250 ml (I used amul cream)
• Mango puree - 350 gms
• Vanilla extract - 1 tsp
• Gelatin - 2.5 tbsp (or) agar agar powder 1.5 tbsp
• Water - 1/2 cup
• Sugar - if needed add 2 tbsp (I did not add)
• Salt - a pinch

For the mango glaze

• Mango puree - 1/2 cup
• Gelatin - 2 tsp (or) agar agar powder 1.5 tsp
• Water - 3 tbsp

Watch the video in English

Watch the video in Tamil

Method

Preparation 

1. Butter the bottom and sides of an 8 inch springform pan. I lined my pan but that is not needed.
2. If you don't have a springform pan, use your normal cake pan or a tart pan. Line the regular cake pan with a clingfilm or aluminium foil. Line the bottom and sides together without cutting the clingfilm so that you can easily lift the cheesecake out when it's set.
3. Chop mangoes and make a puree and set aside.

FOR THE BASE

1. Take the biscuits in a blender and process to a fine powder and transfer to a bowl.

2. Melt the butter and add it to the biscuit powder and mix well. It will be like wet sand.

3. Transfer this biscuit mixture to the base of the pan and press well. Refrigerate it until we finish the next step.


FOR THE CHEESECAKE
1. Take 2 tbsp of gelatin in 1/2 a cup of water and mix. Let it sit for 5 minutes. Then heat it in a microwave or sauce pan for 30 seconds. Let it cool. It will become a clear solution. Check notes to use agar agar

2. Grate or chop the paneer and add it to a blender. Add the condensed milk and fresh cream and blend till smooth.
3. Transfer to a bowl and add the vanilla extract. Add the mango puree and mix well.

4. Add the cooled gelatin mixture into the mango mixture and mix well.

5. Bring the springform pan from the refrigerator and pour the mango mixture over the biscuit base layer. 

6. Tap once to remove the air bubbles. Cover and refrigerate until set. 

FOR THE MANGO GLAZE

1. Once the cheesecake is set, prepare the glaze. 

2. Soak 2 tsp of gelatin in 3 tbsp of water and allow to bloom for 5 minutes. Then heat it in a microwave or double boiler or gas for 30 seconds. Allow to cool completely. 

3. Blend mangoes to get 1/2 cup of mango puree. 

4. Once the gelatin has cooled down, mix it with the 1/2 cup of mango puree. Mix well.

5. Pour over the set cheesecake and spread lightly.

6. Cover and put the cake back in the refrigerator until the glaze sets completely. (Atleast 4 hours)

7. Once set, remove the springform pan slowly.

8. Slice and enjoy!

HOW TO MAKE THE CHOCOLATE LACE COLLAR

Decorate the cake as you wish. I made a chocolate collar for my cheesecake.

Ingredients

• Dark Chocolate Compound - 1/2 cup (I used Morde dark compound)

1. Measure parchment paper to the circumference of the cake, leave 1 inch extra and cut the paper.

2. Chop the chocolate and melt it using a double boiler. Allow it to cool slightly.

3.  In the meantime, draw any designs of your choice on the parchment paper or you can do any free hand squiggles. 

4. Pour the melted and slightly cooled chocolate into piping bags or paper cones.

5. Snip off the edge of the piping bag and if you have drawn any outline on the cut out parchment paper, flip it over and trace a pattern with the melted chocolate. Or do some random designs.

6. Once done, let it set partially. Keep watching, the surface of the chocolate will go from glossy to matte.

7. Once it's partially set, wrap the parchment paper gently around the cake. Press slightly and let it set either at room temperature or place it in the fridge.

8. Once the chocolate is set, remove the parchment paper gently.

9. And voila, you have a beautiful chocolate collar!!

Notes
1. You can use any digestive biscuits or any biscuit of your choice. I wanted a chocolate flavor hence added chocolate biscuit.
2. Use mangoes that are fibrous and not stringy.
3. Do not line the pan. Lining the pan is not necessary. I lined the pan and it was a bit difficult to remove the lining. I had to invert the cheesecake and remove the paper otherwise you can just serve it with the springform base.
4. Keep the cake covered in the refrigerator.
5. The cake will keep well for 2 days in the refrigerator.
6. For agar agar - While making the cheesecake, make the mango+paneer mixture and then start making the agar agar. If you make the agar first, it will set by the time you finish the mango mixture. Add the agar agar to warm water and heat it up, bring it to a rolling boil. Agar agar needs a rapid rolling boil to activate. Let it cool to almost room temperature. Keep stirring often so that the agar agar does not form lumps as it cools down. Then add it to the mango mixture, mix well and pour into the tin. Follow the same method for the glaze as well. Please Note - I have never used agar agar, use as per your discretion.

Bible blessing - The LORD do what is good in His sight. 2 Samuel 10:12


Until next time,

Share this post if you found it useful!

Tweet