Eggless No Bake Mango Cheesecake – A Bid Adieu to Mango Season

I always look at cheesecakes & wondered how they get this cheesy look, feel & taste. Every day I come across very appetizing cheesecake recipes & ‘transport to heaven’ photos on google. So this had to be a bakelist item for me. My To Bake List mostly comprises of goodies for which either I do not have correct equipment or I do not have the courage to test my abilities.

With a lot of apprehension and misgivings I chose to make Mango Cheesecake. I went for a tried & tested recipe by choosing from a blog. Anushruti of Divine Taste, blogs vegetarian recipes which she has created herself. Her recipes are perfect & snaps even better than perfect. 🙂 Hop onto her blog for some more wonderful recipes. I didn’t want to make a very big cheesecake (always need to watch my weight 😉 ) so reduced the quantity by half & used a loose bottom pan. I had little mixture leftover, so I used jelly moulds to set them individually.

Eggless Mango Cheesecake
Eggless Mango Cheesecake

For the sauce I used some more left over from Mango Cake & Mango Pudding. This time with every intention of finishing it. 🙂

Eggless No Bake Mango Cheesecake –

Recipe Source – minimally adapted from Divine Taste

Ingredients –

For Crust –

  • 80 gms – Crushed Digestive Biscuits (I used Marie)
  • 50 gms – Chopped Salted Butter (I used Amul – 1/2 stick)

For Filling –

  • 80 gms – Powdered Sugar
  • 400 gms – Hung Full Cream Curd (hang 800 gms curd to achieve 400 gms hung curd)
  • 200 gms – Fresh Paneer
  • 3/4 cup – Water
  • 5 gm – China Grass
  • 1 – Mango, peeled, chopped & pureed
  • 1 tsp – Vanilla Extract

For Sauce – Used sauce left-over from Mango Cake

Method –

  1. Place biscuits in a zip lock & crush using a rolling pin into powder.
  2. In a large mixing bowl, place butter & crushed biscuits. Using your hands rub in butter & biscuits together until well mixed.
  3. Place the mixture in a 6 inch loose bottom pan or spring form pan. Press tightly to form a crust. Set in freezer for 1/2 hour.

  1. Eggless Mango Cheesecake Batter
    Eggless Mango Cheesecake Batter
  2. Meanwhile, soak china grass in 3/4 cup water for 10 mins until it becomes soft.
  3. In a processor run hung curd & paneer until smooth & creamy. Transfer it to a mixing bowl.
  4. In a heavy bottom sauce pan, heat mango puree over medium flame. Do not allow this to boil.
  5. In a separate sauce pan, place china grass & water mixture until it melts completely, about 5-6 mins. Do not allow this to boil.
  6. Once china grass melts completely, pour hot china grass solution into hot mango puree, stirring all the while.

  1. Eggless Mango Cheesecake - being set
    Eggless Mango Cheesecake – being set
  2. Slowly add the mango-china grass mixture to curd-paneer mixture.
  3. Stir in the sugar & vanilla extract and beat with a wire whisk until well blended.
  4. Pour this mixture over the prepared crust & allow to set in refrigerator for 3-4 hours.

Assembling the Cheesecake –

  1. The sauce should be at room temperature. This was important for me as I was using preserved sauce from earlier recipe.
  2. Spread the sauce over the set cheesecake.

  1. Eggless Mango Cheesecake - Ready to be set
    Eggless Mango Cheesecake – Ready to be set
  2. Chill overnight in refrigerator for good setting or you can set in freezer for 2-3 hours.
  3. When set, slice & serve chilled.

I served it to my brother-in-law and his friend. To say the truth, friend was completely taken with it, and brother-in-law was thoughtful with every bite. Till date I do not know, whether he liked it or hated it. 🙂 I personally loved it but I guess my family was not very ready for this creamy cheesecake especially no-bake version as my sister kept prodding me to bake it which I refused to do. In hindsight, I feel I should have done then atleast they would have enjoyed it. So on my To Bake List, I add a Baked Cheesecake.

Eggless Mango Cheesecake - all set
Eggless Mango Cheesecake – all set

I had to serve this cheesecake to guests who were almost running outdoors towards their car and hence couldn’t wait for the sauce to set properly – you can see my sauce it still slightly loose on top. It was perfect when I cut a slice from it next day.

Sending this to Mango Event hosted by Dr. Shameena of My Culinary Creations. Visit the site for some very interesting recipes.

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