Mango Cheesecake

Mango Cheesecake Recipe: (No-bake, Eggless, Vegetarian)

(Serving- 12)

Base:

  1. Chocolate graham crackers- 2 sleeves or 1 pack (24 count) Oreos
  2. Butter- 1 stick, 8oz (melted)

Cheesecake filling:

  1. Cream cheese- 2 blocks, 16oz
  2. Sugar- 1-1/2 cups
  3. Mango pulp or fresh mango puree- 3 cups
  4. Cool whip or whipping cream- 2 cups
  5. Gelatin or agar agar- 2 tbsp.
  6. Hot water- 1 cup

Glaze:

  1. Mango flavored jello- 3 packs
  2. Mango puree/pulp- 3 tbsp.
  3. Boiling water- 4 cups

OR

  1. Gelatin/agar agar- 2 tbsp.
  2. Mango pulp- 2 cups
  3. Hot water- 1 cup

 

Method:

For the Base:

Blend the graham crackers in the food processor by pulsing it, gradually add melted butter. Pulse for a few seconds until the butter is well incorporated into the crackers. It should be crumbly, sand like texture.

Spoon this mixture into dessert cups or if you are using a cheesecake pan. Flatten with a silicone spatula or you could even use your clean finger. Refrigerate for 10-15 minutes (very important to chill the base).

In the meanwhile, make the cheesecake filling.

 

For the Cheesecake filling:

Add hot water to gelatin, whisk well and set aside. It’s important to bloom the gelatin before adding to the mixture for it to set the cheesecake.

With a hand blender or egg beater, cream together cream cheese and sugar until it becomes smooth and creamy. Beat in the mango pulp and bloomed gelatin until well incorporated.

Fold in whipped cream with silicone spatula in parts till everything comes together.

Take out the dessert cups from the refrigerator and spoon the cheesecake filling in each. Make sure to level the filling before returning to the refrigerator again.

Let it chill for 2-3 hours or till the filling becomes firm.

 

For the Glaze:

Make the jello as per package instructions and then add in the mango pulp.

OR

Add together hot water, gelatin/agar agar and mango pulp.

Make sure to whisk it well and cool down a bit before adding it on top of the cheesecake filling.

Chill for another couple of hours.

Top them with chocolate shavings or maraschino cherries.

Serve chilled!

Enjoy!!

Yields 12

Mango Cheesecake

Creamy, spoon-licking, chilled dessert to cool off hot summer!

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

Recipe Image
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Ingredients

  • Chocolate graham crackers- 2 sleeves or 1 pack (24 count) Oreos
  • Butter- 1 stick, 8oz (melted)
  • Cream cheese- 2 blocks, 16oz
  • Sugar- 1-1/2 cups
  • Mango pulp or fresh mango puree- 3 cups
  • Cool whip or whipping cream- 2 cups
  • Gelatin or agar agar- 2 tbsp.
  • Hot water- 1 cup
  • Mango flavored jello- 3 packs
  • Mango puree/pulp- 3 tbsp.
  • Boiling water- 4 cups
  • Gelatin/agar agar- 2 tbsp.
  • Mango pulp- 2 cups
  • Hot water- 1 cup

Instructions

  1. Blend the graham crackers in the food processor by pulsing it, gradually add melted butter. Pulse for a few seconds until the butter is well incorporated into the crackers. It should be crumbly, sand like texture.
  2. Spoon this mixture into dessert cups or if you are using a cheesecake pan. Flatten with a silicone spatula or you could even use your clean finger. Refrigerate for 10-15 minutes (very important to chill the base).
  3. In the meanwhile, make the cheesecake filling.
  4. Add hot water to gelatin, whisk well and set aside. It’s important to bloom the gelatin before adding to the mixture for it to set the cheesecake.
  5. With a hand blender or egg beater, cream together cream cheese and sugar until it becomes smooth and creamy. Beat in the mango pulp and bloomed gelatin until well incorporated.
  6. Fold in whipped cream with silicone spatula in parts till everything comes together.
  7. Take out the dessert cups from the refrigerator and spoon the cheesecake filling in each. Make sure to level the filling before returning to the refrigerator again.
  8. Let it chill for 2-3 hours or till the filling becomes firm.
  9. Make the jello as per package instructions and then add in the mango pulp.
  10. OR
  11. Add together hot water, gelatin/agar agar and mango pulp.
  12. Make sure to whisk it well and cool down a bit before adding it on top of the cheesecake filling.
  13. Chill for another couple of hours.
  14. Top them with chocolate shavings or maraschino cherries.
  15. Serve chilled!
Cuisine: American | Recipe Type: Dessert
7.6.7
12
http://www.ashsmagicspoon.com/mango-cheesecake/


1 thought on “Mango Cheesecake

  1. Nilufer Sarang Reply

    Yummmmmy ! Must try it out soon !!

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