No Bake Mango Cheesecake | How to make No Bake Mango Cheesecake

Name: No Bake Mango Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 people
Ingredients: Base: Digestive biscuits – 200 gms Butter – 60 gms melted.; Cheesecake:; Paneer – 200 gms; Condensed milk – 400 ml I used Milk maid; Fresh cream – 200 ml used milky mist; Mangoes – 400 gms chopped; Agar agar/China grass – 15 gms; Water – 4 tablespoons; Top Layer:; Mango – Puree 1 Mango; Agar Agar/China grass – 10 gms; Water – 2 tablespoons

By Kishorah Zaufer | 20th Jul 2015 |

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No Bake Mango Cheesecakeby Kishorah Zaufer

Prep Time
0
mins
Cook Time
90
mins
Serves
6
People

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1 review

53 likes

About No Bake Mango Cheesecake Recipe

Since summer is hitting hard here in Chennai! And we are getting grilled in the sun! The only happiness for this climate is our lovely golden babies…. Yes.. ..Yes…. The mangoes! Yum…. Who doesn't like them! 2 wholesome months of mangoes at my house…. Now that the season has slowly started fading I really wanted to try my hands on this beautiful cheesecake

No Bake Mango Cheesecake

Ingredients to make No Bake Mango Cheesecake

Base: Digestive biscuits – 200 gms butter – 60 gms melted.
Cheesecake:
paneer – 200 gms
Condensed milk – 400 ml I used Milk maid
Fresh cream – 200 ml used milky mist
mangoes – 400 gms chopped
Agar agar/China grass – 15 gms
water – 4 tablespoons
Top Layer:
mango – Puree 1 mango
Agar Agar/China grass – 10 gms
water – 2 tablespoons

How to make No Bake Mango Cheesecake

Pulse digestive biscuits in food processor and take into a bowl. Add melted butter to this and combine well. Set aside.
Take 8 inch spring foam pan and grease it. You can even use small ice cream bowls or smoothie glasses. I used smoothie glasses and I don’t have spring foam pan.
Add biscuits-butter mixture to prepared glasses. Press it tightly and evenly (I used tumbler to press the mixture).
Leave this in the freezer until set and continue with rest of the ingredients.
Grate paneer and pulse it along with condensed milk and on high speed grind until smooth puree. Take this into a bowl and add fresh cream.
Add chopped mango pieces to a blender and blend until smooth. Add this to heavy bottom sauce pan until warm. Don’t boil it. Add this warm mango puree to paneer, condensed milk and fresh cream mixture.
Add 15 gms of agar-agar to water and heat it. Bring this to boil for a couple of minutes till agar-agar gets completely dissolved. Turn off flame and add this to above made mango mixture. Combine well.
Take the glasses out of freezer and fill with above made mixture up to ¾ of its capacity. Tap gently until you get rid of bubbles. Carefully place these glasses into the freezer for at least 1.5 hours.
FOR TOPPING: Take mango puree in a heavy bottom sauce pan and heat it until just hot and transfer it to a bowl.
Take water and add agar-agar (10 gms) to it. Let this boil till agar-agar gets completely dissolved. Turn off the flame and add this to above mango puree. Combine well. This is our jelly layer.
If the cheesecake is set, then pour this mango jelly on top and tap till air bubbles are gone. Transfer this back to freezer until firm.
This may take an hour or more to set completely. You can even leave this to set overnight. Keep this refrigerated until serve. Serve chilled by garnishing with chopped mangoes and pinch of remaining biscuit mixture. Decorate as per your cho

My Tip:

You can use gelatin instead of agar agar, If you use gelatin, then use hot water to dissolve the same. Incase if you are out of fresh mangoes, you can also go ahead with canned mango pulp.