Receta Eggless Mango Cheesecake Recipe - No Bake Mango Cheese Cake
Mango cheese cake recipe, how to make eggless mango cheese cake (no bake) with step by step pictures.
Mangoes are not in season; when my son had craving for mango cheesecake I had to make them. Remember some like back I shared how to freeze fresh mango pulp and I made this using frozen mango pulp.
No bake eggless mango cheesecake is easy to make and yes you can make with fresh mango pulp too. I used paneer (cottage cheese) instead of cream cheese which is usually used to make cheesecake. The best part of this cheesecake is that there is no cooking involved; and you just have to blend the ingredients and set in fridge! yes, so easy!! The three layers are biscuit curmbs, cheese-mango mix and extra mango pulp on top...yum!
I used marie biscuits, you can use graham crackers also. Pls refer this post where I have shown how to freeze mango pulp; once mango season sets it, freeze your mangoes.
No bake mango cheesecake step by step method:
I measured 1 cup mango pulp for the cheese cake, melted 3 tbsp butter, 1 packet biscuit, 200 gms paneer, 1 packet cream, and 1 heaped tbsp gelatin to be mixed with 3 tbsp water.
I crumbled the biscuits lightly and put them into the blender and powder it. Then add 3 tbsp melted butter and give it a pulse, so that it is nicely mixed.
Put this into the pan (I used a disposable round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down firmly if there are any loose biscuit crumbs the cheesecake mix might seep it, so pls remember to press it down firmly. ( I used two pan and 1 glass).
You can also make this in glass (individual servings), just spoon some biscuit crumbs and press down with the bottom of another glass.
Into a blender; add in cream, gelatin, and paneer.
Top it with 1 cup of mango pulp (the mango pulp I used has sugar in it so I did not add any extra sugar). Blend it for 2 minutes or until nice and smooth. (Refer notes if using fresh mangoes).
Divide this into 2 pans and 1 glass. Spoon some extra mango pulp over this. I marbled one pan. Chill this for at least 4 hours.
Serve chilled.
Eggless Mango CheeseCake Recipe - No Bake Mango CheeseCake
PREP TIME:
4 hours |
AUTHOR::
NISA HOMEY
INGREDIENTS
Marie biscuits: 1 packet
- Butter, melted: 3 tbsp
- Gelatin: 1 heaped tbsp, soaked in 3 tbsp of water.
- Cream: 1 packet, 200 ml
- Paneer: 200 gms
- Mango pulp: 1 cup (extra 1/2 cup for spooning on top)
METHOD:
I measured 1 cup mango pulp for the cheese cake, melted 3 tbsp butter, 1 packet biscuit, 200 gms paneer, 1 packet cream, and 1 heaped tbsp gelatin to be mixed with 3 tbsp water.
I Crumble the biscuits lightly and put them into the blender and powder it. Then add 3 tbsp melted butter and give it a pulse, so that it is nicely mixed.1
Put this into the pan (I used a disposable aluminum round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down nicely if there are any loose biscuit crumbs the cheesecake mix might seep it, so pls remember to press it down firmly. ( I used two pan and 1 glass).
You can also make this in glass (individual servings), just spoon some biscuit crumbs and press down with the bottom of another glass.
Into a blender; add in cream, gelatin, and paneer.
Top it with 1 cup of mango pulp (the mango pulp I used has sugar in it so I did not add any extra sugar). Blend it for 2 minutes or until nice and smooth. (Refer notes if using fresh mangoes).
Divide this into 2 pans and 1 glass. Spoon some extra mango pulp over this. I marbled one pan. Chill this for at least 4 hours.
Serve Chilled.
NOTES
Since the mango pulp I used has sugar I did not use extra; you can add up to 3/4 cup sugar (depending on the sweetness of the mangoes) while blending the paneer and cream in the blender.
To get a glossy and silky topping; I spooned in some sweetened mango pulp or you can omit this and drizzle on top over a nice dollop of whipped cream while serving.
You can use agar agar instead of gelatin.
The biscuit crumbs should be pressed firmly to the botton; you can also refridgerate it for 10 minutes.
I used paneer as a substitute for cream cheese. Cream cheese is not available at this part of the world. I used 200 ml measuring cup.
If using fresh mangoes, you will need 3 medium size mangoes. Peel and slice the magoes and blend it to make mango puree and add about 1/2 to 3/4 cup sugar.
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