Mango Cheesecake Recipe | Mango Cheesecake

Mango Cheesecake Recipe made using fresh mangoes, sugar, gelatin, paneer creates a creamy mango cheesecake topped over a buttery biscuit base. This cheesecake is made using no cream cheese, spring form pan and eggs like my honey cheesecake and white chocolate cheesecake.

No Bake Mango Cheesecake Recipe

Mango Cheesecake Recipe made with simple ingredients, homemade paneer and sugar. This recipe doesn’t need condensed milk. So it is far more easy. Mango cheesecake are perfect for parties. Since it is super easy to make. This cheesecake is so colourful that kids will love it for sure.

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What Is Mango Cheesecake?

An eggless mango cheesecake is a creamy, tropical dessert made without eggs, perfect for vegetarians or those avoiding egg-based recipes. It features a biscuit or cookie crust, topped with a luscious mango-flavored cheesecake layer made using ingredients like panner, hung curd, Greek yogurt, coconut cream, or cashew paste instead of traditional cream cheese and eggs. 

Most versions are no-bake, using gelatin or agar agar to help the cheesecake firm up in the fridge, making it lighter and easier to prepare. You can get creative with the base, go classic with digestive biscuits, try Oreos for a twist, or even opt for a nut-and-date crust. Want it vegan? Just swap in plant-based yogurt and sweeteners!  Whether topped with fresh mango slices, coconut flakes, or pistachios, it’s a refreshing summer treat. 

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About Eggless Mango Cheesecake

Last summer, during the peak of mango season, I visited my cousin’s house after years. The air smelled of ripe mangoes from her backyard tree, and nostalgia kicked in hard. One afternoon, as we sat sipping chai, she casually mentioned missing cheesecake but couldn’t eat the usual kind because of the eggs and cream cheese. 

That’s when it hit me, I could make her something special. Using homemade panner, a few juicy mangoes, cream and gelatin from the local market, I whipped up an eggless mango cheesecake without condensed milk or cream cheese. 

It was a simple no-bake dessert recipe, but watching her take that first bite, eyes lighting up, made it unforgettable. She called it “the softest mango cloud” she’d ever tasted. That day, I realized food isn’t just about recipes, it’s about stories, memories, and sharing love one slice at a time.  Whether you’re looking for a vegetarian mango dessert, a healthy no-egg cheesecake, or a tropical treat for summer, this recipe ticks all the boxes.

Why This Recipe Works?

• Fresh mango pulp brings a naturally sweet and tropical flavor to the cheesecake, meaning you don’t need a lot of added sugar. 
• Instead of heavy cream cheese and condensed milk, this recipe uses Panner. This not only makes the dessert lighter on the stomach but also more accessible and affordable using everyday ingredients.
• No eggs = no baking = no worries! This cheesecake sets beautifully using gelatin. It’s also a great option for hot climates or small kitchens without an oven.
• This dessert sets in the fridge and actually tastes better the next day. That makes it ideal for meal prep, festivals, birthdays, or any special occasion where you want a showstopper without last-minute stress.
• All the ingredients, mangoes, panner, gelatin, sugar, biscuits are easily available in most kitchens or local stores. No fancy tools or ingredients needed!

Eggless Mango Cheesecake Recipe without condensed milk & cream cheese

It is a No Bake Eggless Mango Cheese Cake. Are you wondering that you can’t find cream cheese in your place so you cannot make this recipe, no worries, this recipe doesn’t need cream cheese. I couldn’t find cream cheese in my place too. But you can always check my homemade cream cheese recipe.

Why I Love this Recipe – I loved the fact that this recipe was so versatile. Whether you’re serving it for a summer get-together, a birthday, or just as a sweet treat for yourself, it’s the kind of dessert that always feels special.  What I love most about this eggless mango cheesecake is how it’s the perfect way to end any meal, refreshing yet satisfying, and always a crowd-pleaser. It’s not too heavy, and it leaves you with a clean, sweet aftertaste, making it the ideal treat after a savory meal. The beauty of this recipe lies in how simple and hassle-free it is. There’s no need to turn on the oven, and it’s easy to put together. No baking required, just chilling!

This recipe is so special to me. Because I tried this for the first time and it was close to perfection. The taste was so good, my totally family enjoyed it. I got so many compliments for this recipe from my relatives and family. I know this will be a special recipe to celebrate this special day. Check out blueberry cheesecake recipe too

Ingredients

Biscuits: The base of the cheesecake is made using biscuits, which are typically crunchy and sweet. The texture of crushed biscuits provides a firm yet slightly crumbly foundation that holds the creamy filling in place

Butter: Butter is used to bind the crushed biscuits together, creating a cohesive and solid crust. When the butter is melted and mixed with the crushed biscuits, it helps them stick together and form a firm base when set. 

Mangoes: The star ingredient of the cheesecake, mangoes, add vibrant color and tropical sweetness. Using ripe, peeled, and chopped mangoes ensures the filling is packed with natural mango flavor. 

Milk: Milk is used to make a panner, which serves as a base that helps create a smooth, creamy filling for the cheesecake. It adds richness and a mild flavor that blends well with the mango puree, ensuring the texture is smooth and velvety without being too heavy. 

Sugar: Sugar is added to sweeten the mango layer, helping to bring out the natural sugars in the mangoes and balancing the flavor of other ingredients. 

Cream: Cream adds richness and smoothness to the cheesecake layer. It helps balance the natural tanginess of mango, creating a luscious, creamy filling. 

Gelatin: Gelatin is a key ingredient for setting the cheesecake layer. It ensures that the mango filling stays firm yet soft when sliced. By dissolving gelatin in warm water, it creates a gel-like consistency that thickens the filling once it’s chilled, making the cheesecake hold its shape without the use of eggs or cream cheese.

Hacks

• When using paneer in your cheesecake, make sure to blend it until it’s completely smooth. You can use a blender or food processor for the best texture, ensuring no lumps remain for a silky, smooth filling.
• To get the perfect set, soak the gelatin in cold water for about 5 minutes before dissolving it in warm water. This ensures that the gelatin is fully activated and will set your cheesecake perfectly without any graininess.
• For a richer, creamier texture, go for full-fat paneer instead of low-fat versions. It will create a smoother, more indulgent filling, balancing the tanginess of the yogurt and sweetness of the mango.
• Ensure that your mango puree is completely smooth, with no chunks or fibers. You can strain it through a fine mesh sieve to get a perfectly smooth texture, which will help create a creamy filling.
• For a creative touch, you can add a layer of mango jelly on top of the cheesecake after it has set. This gives it an additional texture and makes it even more indulgent.
• Opt for honey or maple syrup to sweeten the filling instead of refined sugar. These natural sweeteners provide a more complex flavor profile and pair beautifully with the mango and paneer combination.

Mango Cheesecake (Step by Step)

1)Take all your ingredients

2)Take biscuit crumb in a bowl

3)Add in melted butter

4)Mix well

5)Spoon this into the pan.

6)Press it firm

7)Heat milk in a sauce pan

8)Add in lemon juice and vinegar and mix well till curdle.

9)Strain it.

10)Soak gelatin and water for 10 mins. Heat till gelatin melted.

11)Take mangoes in a blender

12)Add in sugar

13)paneer mix

14)Add in cream

15)gelatin liquid

16)Puree till smooth.

17)Pour mango mix on top.

18)Heat gelatin in a bowl. soak it in water. Heat till melted

19)Add in mangoes

20)Add in sugar

21)gelatin water

22)Mango is pureed

23)Pour it over cheesecake mix

24)Chill in fridge till needed

25)Serve

Expert Tips

• When adding the mango topping, make sure to pour it gently over the cheesecake layer to avoid disturbing the base. Allow the topping to set slightly in the fridge before adding it to the cheesecake to ensure it doesn’t mix into the cheesecake layer, giving it a clean, defined layer.
• After mixing the mango cheesecake filling, check the consistency. If it seems too runny, you can add a bit more gelatin, but be careful not to overdo it. A perfect cheesecake filling should be thick, creamy, and hold its shape but not be too stiff.
• To prevent the cheesecake from becoming overly sweet, always add a bit of lemon juice to the filling. The acidity of the lemon juice helps balance the richness of the cream and sweetness of the mango.
• Using a springform pan makes the process of removing the cheesecake much easier. The sides of the pan can be removed once the cheesecake has set, allowing for a smooth, clean finish. Make sure the pan is lined with parchment paper to avoid any sticking.
• For an extra touch of elegance, top your cheesecake with fresh mango slices, a sprig of mint, or even a drizzle of mango puree.
• Using too much gelatin can result in a rubbery texture. Stick to the recommended amount to ensure a perfectly set cheesecake without a chewy consistency.
• Let the cheesecake sit at room temperature for about 10-15 minutes before serving. This helps soften the texture slightly, making it easier to cut and giving you a smoother bite. Serving it too cold may cause it to be firmer than you want.

Variations

Paneer Cheesecake

Paneer cheesecake is a unique take on the classic cheesecake, often used as a healthier and lighter alternative to cream cheese. Made with paneer, a fresh Indian cheese, it gives the cheesecake a rich, creamy texture while remaining relatively light. This variation is perfect for those looking for a more protein-packed cheesecake option without compromising on flavor or texture

Biscoff Cheesecake

Biscoff cheesecake brings the deliciously spiced and caramelized flavor of Biscoff cookies into a creamy, indulgent dessert. The cookie crumbs form the base of the cheesecake, providing a crunchy, sweet, and slightly spiced crust. This variation is perfect for those who love the taste of caramel and cinnamon and want a unique twist on the classic cheesecake.

Lemon Cheesecake

Lemon cheesecake is a zesty, refreshing twist on the traditional dessert. The tangy flavor of fresh lemon juice and zest balances the richness of the cream cheese or paneer, giving the cheesecake a bright, vibrant flavor. It’s typically paired with a light, buttery crust made from crushed graham crackers or digestive biscuits. The lemon adds a citrusy freshness that’s perfect for summer or as a palate cleanser after a heavy meal. The tartness from the lemon enhances the cheesecake’s creaminess and makes every bite feel light and refreshing.

No-Bake Nutella Cheesecake

No-bake Nutella cheesecake is a chocolate lover’s dream. Made with a creamy filling of Nutella, cream cheese, and whipped cream, this cheesecake requires no baking, making it an easy and quick dessert to prepare. The Nutella gives the cheesecake an intense chocolate-hazelnut flavor that’s rich and decadent. It’s a no-fuss, indulgent dessert that’s sure to satisfy any sweet tooth.

Blueberry Cheesecake

Blueberry cheesecake is a perfect way to incorporate fresh, sweet, and tangy berries into the classic dessert. A blueberry topping or sauce is often made by simmering fresh or frozen blueberries with sugar and a little lemon juice, creating a beautiful glossy layer on top of a creamy cheesecake base. Blueberry cheesecake can be made with a traditional baked filling or a no-bake version, and the result is always a visually stunning and flavorful dessert that’s both sweet and tangy.

No-Bake Oreo Cheesecake

No-bake Oreo cheesecake is a crowd-pleaser with its combination of a crunchy Oreo cookie crust and a creamy, rich cheesecake filling. The crust is made by crushing Oreo cookies, and the filling typically combines cream cheese, whipped cream, and a little sugar. This cheesecake requires no baking, making it an easy dessert to prepare with minimal effort. 

FAQ

1)What is the difference between a no-bake cheesecake and a baked cheesecake?

No-bake cheesecakes set in the fridge, while baked cheesecakes require an oven to set the filling. No-bake versions are lighter and quicker to make.

2)Can I use paneer instead of cream cheese for a cheesecake?

Yes, paneer works as a lighter, vegetarian alternative to cream cheese. It gives a similar creamy texture but with a milder flavor.

3)How long does a no-bake cheesecake need to set in the fridge?

4-6 hours or preferably overnight for best results. This allows the filling to firm up properly without rushing the process.

4)Can I make a Biscoff cheesecake without Biscoff cookies?

Yes, substitute with spiced cookies. The flavor won’t be exactly the same, but the result will still be delicious.

5)How can I make my cheesecake firmer?

Use more gelatin or agar-agar, and chill it properly. Be sure to allow enough time for the gelatin to set completely.

6)How can I prevent my cheesecake crust from getting soggy?

Bake the crust briefly before adding the filling, or chill it thoroughly. This ensures the crust stays crisp and holds up well.

7)Can I use frozen fruit for toppings like in a blueberry cheesecake?

Yes, just thaw and drain frozen fruit to avoid excess water. Cooking the fruit into a sauce also helps achieve a more concentrated flavor.

8)How can I make a vegan cheesecake?

Use vegan cream cheese and agar-agar instead of dairy and gelatin. You can also make the crust dairy-free by using plant-based ingredients.

9)Can I freeze a cheesecake?

Yes, wrap it properly and freeze. Thaw in the fridge before serving for the best texture and taste.

10)How do I know if my baked cheesecake is done?

The edges should be set, and the center should have a slight wobble. It should look firm, but not overcooked.

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