No-Bake Indian Mango Cheesecake

No-Bake Indian Mango Cheesecake

Bidding Farewell To Mangoes

The mango season is coming to an end and this No-Bake Indian Mango Cheesecake is my farewell to my beloved mangoes until next year. Spiritually, we in India regard the mango as the king of fruit, a symbol of affluence and happiness. The mango tree is embodied as various gods, goddesses and spirits. Tying a toran of mango leaves on the main door of the house is said to absorb negative energies from anyone entering; mango leaves are used for pouring ghee into the homa kundam. My mom used to offer the first mango of the season to God and only then eat one. But it’s time to bid goodbye for this season with the promise of meeting soon next year.

Use of Mango in Indian Kitchens

Mango though seasonal is an integral part of Indian cuisine, there is an infinite variety of dishes that include mango in one way or the other. Chutneys, raitas, curries, pickles, dals, Lassis and desserts that are so very delicious!

We do not get cheesecake here but still, I wanted to make a No-Bake Indian Mango Cheesecake. It was going to be a long process trying to make an alternative for cream cheese at home but I ventured to do it. Being a vegetarian I avoid using gelatine and replaced it with Agar Agar flakes. If you can procure Agar Agar powder it is easier to use.

How to Make No-Bake Indian Mango Cheesecake

No-Bake Indian Mango Cheesecake has 3 layers and the recipe can be divided into three parts. The crust of the bottom layer is made with digestive biscuits and butter. This is an easy substitute to baked shortcrust pastry. I have used Marie biscuits to make the crust. The next layer is the mango puree suffused cream cheese and Agar Agar. The top layer is the mango jelly glaze layer, made with mango puree and Agar Agar. Though it looks lengthy and tough, I enjoyed making this no bake mango cheesecake. The result was well worth the effort. If you are still getting mangoes you should try this cheesecake.

Having no one to eat, I wanted to make a small quantity and didn’t use the springform pan even though I had it. This was a mistake on my part and I struggled with serving the Mango cheesecake and it came out messy. I used disposable and glass containers and it was a task sliding out the cheesecake. Once all the layers are set, let the mango cheesecake set in the fridge for at least 6 hours.  Overnight is the best and it will keep well for 2 days.

Recipe for No-Bake Indian Mango Cheesecake

Here is how to make this homemade cream cheese No-Bake Indian Mango Cheesecake with step by step photos. If you are looking for more mango recipes do check Easy Mango Desserts and Mocktails Virgin Mango Mojito or Raw Mango Iced Tea.

Ingredients

For the bottom crust layer

20 digestive biscuits

50 grams melted butter

For The Mango Cream Cheese layer

1 cup sweet mango puree

4 grams Agar Agar flakes soaked in 1/2 cup water

Sugar to taste

For Homemade Cream Cheese

500 ml full fat milk

1 cup Greek yoghurt or hung curd

1 tbsp Vinegar

100 grams fresh cream

1 teaspoon Vanilla extract

For the Top Glazed Jelly Layer

1 cup Mango Puree

Sugar to Taste

4 gms agar agar soaked in ½ cup water

Method

For the bottom layer

Start with the bottom layer of the mango cheesecake.Take 20 digestive biscuits on a paper and crush with a rolling pin or blend in a food processor till coarse crumbs. Transfer to a mixing bowl. Melt the butter and add to the crumbs. Mix well.

Grease a springform pan and press down the prepared biscuit mixture and spread well. Press with the bottom a flat bowl to smoothen. Chill it for 30 minutes while the next layer is prepared.

For the Mango Cream Cheese Layer

Tear the Agar Agar strips and soak in 1/2 cup water and set aside.

Boil the half litre milk and add a spoon of vinegar. Once the whey separates strain. Mix the Greek yoghurt and fresh cheese, whisk till smooth. To this add the fresh cream and the vanilla extract and mix very well.

Take the soaked Agar Agar and boil it until it is completely dissolved. Puree the diced mangoes along with the sugar and transfer to a bowl.

Add about 1 1/2 cups of mango puree to the cream cheese mixture and mix well. Add the Agar Agar liquid to the prepared mango cream cheese mixture and whisk well immediately.

Quickly pour this mango cream cheese layer over the chilled biscuit crust and smoothen it nicely.

Set in fridge  for 30 minutes and prepare the top jelly layer.

Top Layer or Mango Jelly glaze for No-Bake Indian Mango Cheesecake

Boil the Agar Agar liquid till smooth and add the mango puree and cook for a couple of minutes. Pour this mango jelly glaze over the set mango cream cheese layer carefully.

Chill the prepared cheesecake for at least 4 hours but I like it overnight. Open the springform pan and slice the cheesecake to serve.

I greased disposable and glass bowls with butter instead of the springform pan and when I tried to extract it was messy. You can set and serve in individual bowls too without removing it.

No-Bake Indian Mango Cheesecake should be served chilled.