No-Bake Mango Cheesecake (Eggless)
This no-bake mango cheesecake is creamy, fruity, and comes together without turning on the oven — or using a single egg. Perfect for summer when mangoes are at their best.
Ingredients
Crust
- 200g digestive biscuits (or graham crackers), crushed
- 4 tbsp unsalted butter, melted
- 1 tbsp sugar
Cheesecake Filling
- 250g cream cheese, softened
- 1 cup fresh mango pulp (about 2 ripe Alphonso or Kesar mangoes)
- ½ cup heavy whipping cream (chilled)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1½ tsp agar-agar powder (or 2 tsp gelatin if not vegan) dissolved in 3 tbsp warm water
Mango Topping
- ½ cup mango pulp
- 1 tsp sugar
- ½ tsp agar-agar dissolved in 2 tbsp warm water
Instructions
1. Make the crust
Mix crushed biscuits, melted butter, and sugar until it resembles wet sand. Press firmly into the base of a 7–8 inch springform pan. Refrigerate for 20 minutes.
2. Whip the cream
Beat chilled heavy cream until soft peaks form. Set aside in the fridge.
3. Make the filling
Beat cream cheese until smooth. Add mango pulp, powdered sugar, and vanilla — mix until well combined. Stir in the dissolved agar-agar quickly (it sets fast). Fold in the whipped cream gently.
4. Set the cheesecake
Pour the filling over the chilled crust. Smooth the top and refrigerate for at least 2 hours.
5. Add the mango topping
Mix mango pulp, sugar, and dissolved agar-agar. Let it cool slightly (don’t let it set), then pour over the firm cheesecake layer. Refrigerate for another 1 hour.
6. Serve
Run a knife around the edge before releasing the springform. Slice and serve chilled.
Tips
- Use Alphonso or Kesar mangoes for the best flavour — they’re naturally sweet and aromatic.
- Make sure the agar-agar is fully dissolved before adding it to the filling, or you’ll get lumps.
- This keeps well in the fridge for up to 3 days.
- For a cleaner slice, dip your knife in hot water and wipe between cuts.
Prep & Chill Time
| Prep time | 30 minutes |
| Chill time | 3 hours |
| Serves | 8 slices |