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No bake, quick and easy, mango cheesecake


The mango mania season is almost about to end here in India and I could not have found a more appropriate time to kick start “Sweeten it up 2.0.” (No, not changing the name, this was purely for effect.”

It’s been a while is an understatement, but I am back especially to share this rich, creamy and as tangy as it is sweet, recipe.

I have never enjoyed eating fruits and till date that is one habit that has stuck but when it comes to mangoes, I am always up for more. Whether it’s simply cut up, crushed to a pulp, swirled on top of some ice cream, blended in a milkshake, hidden in a tart or of course the best way of eating it, sucked on whole heartedly.

If you are an avid cheesecake fan, I think you would want to try this one


SERVES – 8 People

* 8-10 Biscuits (Mix of flavoured and plain digestives)
* ½ Cup of Macadamia nuts and Walnuts
* 100 grams of Raspberries
* 50 grams of Melted Butter
* 400 grams of Cream Cheese
* 300 grams of Melted White Chocolate
* 200 ml of Heavy Cream
* 1½ Cups of Mango Pulp
* 2 tbsp. of Lemon Juice
* 20 grams of Gelatin Powder
* 2 mangoes for garnish (optional)

Quick & East Mango Cheesecake Recipe

Method-: The Base
– In a mixer add 8-10 biscuits, 1/2 cup of your nut mix (macadamia nuts and walnuts,) 100 grams of raspberries and 50 grams of melted butter.

Quick & East Mango Cheesecake Recipe

– Blitz this mix but not to a powder like consistency. You want the base of your cheesecake to have a chunky and crunchy base.

* TIP * Be sure to dehydrate your berries before adding it in the base mix. Place the raspberries on a baking tray and leave them in the oven at 180ºC until you have got rid of their moisture content.

* TIP * Don’t add the melted butter when it’s too hot, or your crumb could become gluggy and greasy, which is not a good sign!

– Grease the base of your tin and the sides with butter. Then place your biscuit mix on and start pressing it down with the curved side of a spoon. Your base should be at least half of an inch or an inch in height.

– Place your base in the fridge to let it harden, for an hour.

Method-: The Cheesecake Mix

– Start by taking 400 grams of soft cream cheese in a bowl and blend it or whisk it by hand till it becomes a little fluffy.

– Melt 300 grams of white chocolate and once it has cooled off slightly, add it in your bowl of cream cheese.

– Now add 1½ cups of the mango pulp to the cream cheese and white chocolate mixture.

– In another bowl whisk 200 ml of heavy cream, till it reaches a thick fluffy consistency.

* TIP * Take your cream out of the fridge in time. If it’s at room temperature, it’s easier to whip.

– Fold the whipped cream into your cream cheese mix. To this mix, add 2 tbsp of lemon juice and 20 grams of gelatin powder dissolved in warm water.

* TIP * Before adding the gelatin powder into your mixture, make sure to take a spoon of your mixture and add it into the gelatin liquid, to temper the gelatin mix and ensure it does not cause any lumps in your final mix.

* TIP * Be sure to know the type of gelatin you are using and how to use it. I had to make this cheesecake for a party and the wrong gelatin choice landed me in a position where I had to pick up a last minute basic chocolate torte. So be sure! Specially, while using vegetarian gelatin powder.

– Once you have given the mixture a final stir, taste it and ensure its flavour is just how you like it. To make it more sweet, you can always add extra icing sugar, to taste.

– Get your base out of the fridge, which would have become firm.

* TIP * A thick base which has set would not budge, if you want to put your base to the test, be bold!  Tilt your tin a bit and if the crumb slides, it’s not ready. In that case leave it in the fridge for another hour, just to be sure.

– Now pour your cheesecake mixture onto the base and put it back in the fridge for 3-4 hours.

Method-: Time To Decorate

– Before you take out the cheesecake, keep your garnish ready. You could use cream, leaves, a special layer of coulis, or like me, use freshly cut mango. After all: the more mango, the merrier.

– Though, who says you just have to use the mango pieces in the same old way? Here’s a fun way to style your cheesecake- Cut thin slices of the mango and use a small cookie cutter or make a stencil with a firm sheet of plastic, to cut the mango slices into round disks.

– Lastly, go crazy, make circles, make shapes, write a word! Decorate your cheesecake, the way you like it.

quick & easy no bake mango cheesecake

No bake, quick and easy, mango cheesecake

Now you have the recipe! Get going!

Hope you liked this post. If you do make this recipe in the future, let me know how you liked it, if you feel like it, comment below with your version.

Thank You 🙂