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🍰 Mango Cheesecake Recipe – Creamy, Tropical, and Irresistible

🍰 Mango Cheesecake Recipe – Creamy, Tropical, and Irresistible

Introduction

When summer arrives, mangoes take center stage in Indian households. From aamras to smoothies, the king of fruits dominates the season. But have you tried combining the sweet richness of mangoes with the creamy texture of cheesecake? If not, you're in for a delightful surprise!

In this blog post, I’ll share an easy no-bake mango cheesecake recipe, perfect for beginners and dessert lovers. Alongside the recipe, you'll find helpful tips, variations, and answers to frequently asked questions to ensure your mango cheesecake turns out perfect every time.



🧀 What is Mango Cheesecake?

Mango cheesecake is a delicious tropical dessert made by combining ripe mango pulp with a cream cheese base over a crunchy biscuit crust. Unlike traditional baked cheesecakes, this version is no-bake, making it light, refreshing, and easy to prepare—especially in the summer when you want to avoid using the oven.

🛒 Ingredients You’ll Need

For the biscuit crust:

  • 200g digestive biscuits (or Marie biscuits)

  • 100g melted butter

For the cheesecake filling:

  • 200g cream cheese (preferably full-fat)

  • 200ml heavy cream (whipped to soft peaks)

  • ¾ cup mango puree (from fresh or canned mangoes)

  • ½ cup powdered sugar

  • 1 tbsp gelatin or agar-agar (vegetarian substitute)

  • 3 tbsp warm water (to bloom gelatin)

For the mango glaze (optional):

  • ½ cup mango puree

  • 1 tsp sugar

  • ½ tsp gelatin

  • 1 tbsp warm water

📝 Tip: Choose ripe and sweet mangoes like Alphonso, Kesar, or Badami for the best flavor.

🍽️ Step-by-Step Instructions

Step 1: Prepare the biscuit base

  1. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.

  2. Mix the biscuit crumbs with melted butter until well combined.

  3. Press this mixture into the base of a springform pan (7 or 8-inch size).

  4. Refrigerate for at least 30 minutes to firm up the base.

Step 2: Prepare the filling

  1. In a small bowl, add gelatin and warm water. Let it bloom for 5 minutes. Then gently heat it until completely dissolved.

  2. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.

  3. Add mango puree and mix well.

  4. Fold in the whipped cream gently until combined.

  5. Add the dissolved gelatin and mix again.

Step 3: Assemble the cheesecake

  1. Pour the mango cheesecake mixture over the chilled biscuit base.

  2. Smooth the top using a spatula.

  3. Cover with cling film and refrigerate for at least 6 hours or overnight.

Step 4: Add the mango glaze (optional)

  1. Bloom gelatin in warm water again for the glaze.

  2. Mix mango puree, sugar, and dissolved gelatin in a bowl.

  3. Pour over the set cheesecake and refrigerate for 1 hour to firm up.

🍈 Serving & Storage Tips

  • Serve the mango cheesecake chilled for best taste and texture.

  • Garnish with fresh mango slices, mint leaves, or whipped cream before serving.

  • Store in the refrigerator for up to 3–4 days.

🧁 Variations to Try

  1. Mango Cheesecake Jars: Serve in small mason jars for a cute, party-friendly version.

  2. Baked Mango Cheesecake: Use eggs and bake at 160°C for a firmer texture.

  3. Mango Cheesecake Without Gelatin: Use agar-agar for a vegetarian option.

  4. Mango Cheesecake with Oreo Base: Replace digestive biscuits with Oreos for a twist.

🥭 Why You’ll Love This Mango Cheesecake

  • No oven needed – Perfect for Indian summers.

  • Easy and beginner-friendly

  • Rich mango flavor – A tropical dessert lover’s dream.

  • Customizable – You can make it in jars, cups, or mini molds.

❓ FAQs – Mango Cheesecake Queries Answered

1. Can I use canned mango pulp?

Yes! Kesar or Alphonso canned mango pulp works perfectly if fresh mangoes aren’t available.

2. What if I don’t have a springform pan?

Use a regular cake tin lined with parchment paper or a disposable aluminum tray.

3. Can I make it without cream cheese?

You can substitute it with hung curd (chakka) or paneer + cream, but the taste will vary.

4. Why is my cheesecake not setting?

You may not have used enough gelatin/agar or didn’t chill it long enough. Always allow 6–8 hours for proper setting.

💡 Pro Tips for Best Results

  • Always use chilled heavy cream and whip it before folding into the batter.

  • If using agar-agar, dissolve it well by boiling and mix quickly before it sets.

  • Avoid overmixing after adding whipped cream to keep the mixture airy and light.

  • Mango puree should be smooth—strain if needed to remove fibers.

📝 Nutritional Information (Per Slice, Approx.)

Component Value
Calories 280–320 kcal
Carbohydrates 30g
Fat 20g
Protein 4g
Sugar 20g

This is an estimate. Values can vary depending on ingredients used.

📸 Share Your Mango Moments!

Made this mango cheesecake at home? I’d love to see your creations! Tag your photos with #MangoMadness on Instagram and get featured.

🌍 Final Thoughts

Mango cheesecake is more than just a dessert—it’s a celebration of summer. With every bite, you enjoy the velvety creaminess of cheese and the golden richness of mangoes. It’s easy to make, visually stunning, and guaranteed to impress at any get-together or family meal.

Whether you're a beginner baker or a dessert enthusiast, this no-bake mango cheesecake is a must-try. Bookmark this recipe, share it with your friends, and bring a slice of tropical joy to your kitchen!

💬 Loved the Recipe?

Let me know in the comments! If you have any questions or want more summer dessert recipes, drop your ideas below. Don’t forget to subscribe to my blog for weekly treats delivered to your inbox.


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