Eggless Mango Cheesecake Recipe | No bake, No gelatin Cheesecake
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4.41 from 5 votes

Eggless Mango Cheesecake Recipe (No bake, No gelatin Cheesecake)

Eggless Mango Cheesecake Recipe - It is no bake, no gelatin, no agar-agar cheesecake
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 327kcal
Author Kanan


For bottom crust:

  • 1 cup Graham cracker crumbs or crushed digestive biscuits
  • 2 tablespoons White granulated sugar
  • ¼ cup Unsalted butter Melted and cooled

For no bake mango cheesecake recipe:

  • 4 ¼ cups Milk
  • 1-2 tablespoons Lemon juice freshly squeezed
  • 2 medium Mangoes or 1 cup pureed
  • ¼ cup Plain yogurt (dahi or curd) Make sure it is thick, not watery
  • ¾ cup White granulated sugar reduce if using store bought sweetened mango puree
  • ½ cup Heavy whipping cream or fresh cream or malai


Making the bottom crust:

  • Prepare the pan for cheesecake. If you want to make round big cheesecake then use 9 inch or 6 inch diameter springform pan or tart pan which has removable bottom.
  • Generously grease the pan (bottom and sides) with butter and keep it aside.
  • Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  • Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
  • Press crumbs evenly in the bottom of pan. I used the bottom of the glass to press it tight and even.
  • keep in refrigerator to set for about 15-20 minutes to set.

Making mango cheesecake filling:

  • Heat the milk in a heavy bottom pan to make paneer on medium heat.
  • Let it come to a boil. Turn off the stove.
  • Gradually add lemon juice and stir. It will start to curdle.
  • Once all the milk curdles strain it. separate the paneer and whey using muslin cloth or man’s handkerchief. Rinse it under the cold water.
  • Squeeze out all the water, Keep it aside in the strainer till needed.
  • Take heavy cream in a bowl. Make sure it is chilled.
  • Whip it till you get stiff peak. keep it aside.
  • make smooth puree of mangoes and sugar in the blender.
  • Add paneer and thick yogurt. again blend it till smooth. Remove it to a bowl.
  • Add whipped cream. fold it in.
  • Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  • Let it chill for 6-7 hours or overnight in the fridge.
  • Once chilled and set. remove it. peel the liner.
  • gently place it into serving plate using spatula.


Calories: 327kcal | Carbohydrates: 38.7g | Protein: 7.9g | Fat: 16.6g | Saturated Fat: 9.5g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 232mg | Fiber: 1.8g | Sugar: 28.2g
*Nutrition information is a rough estimate for 1 serving
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