Eggless Mango Cheesecake Recipe (No bake, No gelatin Cheesecake)
Eggless Mango Cheesecake Recipe - It is no bake, no gelatin, no agar-agar cheesecake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
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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