1. No-bake Mango cheesecake

Every summer, as mangoes flood the markets under the scorching heat in north India, I go back to a smooth, chilled dessert that never fails — my No-Bake Mango Cheesecake. With just a few ingredients and zero baking, this creamy, dreamy cheesecake tastes dreamy. The buttery biscuit base, the smooth mango filling, and that golden glaze on top… it’s like spooning up summer with every bite.

Ready to fall in love with mangoes all over again? 👇 Scroll down and whip up some sunshine!

💡 Pro Tips

  • Use Alphonso or Kesar mango pulp for best flavor.
  • Cheesecake sets best when chilled overnight.
  • Skip agar/gelatin if you like a softer, mousse-like texture.

🕒 Prep Time: 30 minutes
🧊 Chill Time: 6–8 hours (or overnight)
🍰 Serves: 8

✨ Ingredients

For the Crust:

  • 200g digestive biscuits or Marie biscuits (about 12–15)
  • 100g unsalted butter (melted)

For the Cheesecake Layer:

  • 250g cream cheese (room temperature)
  • 200ml whipping cream (cold)
  • ½ cup powdered sugar (adjust to taste)
  • 1 tsp vanilla extract
  • ½ cup mango pulp (fresh or canned)
  • 1 tsp agar-agar powder or 1 tbsp gelatin (optional, for extra firmness)
  • 2 tbsp warm water (to dissolve agar/gelatin if using)

For the Mango Glaze (Topping):

  • ½ cup mango pulp
  • 1 tsp agar-agar powder or ½ tbsp gelatin (optional)
  • 2 tbsp water

Instructions

1️⃣ Prepare the Base

  1. Crush the biscuits using a food processor or place them in a ziplock and crush with a rolling pin.
  2. Mix with melted butter until it resembles wet sand.
  3. Press this mixture evenly into the bottom of a springform pan (7–8 inch works well).
  4. Refrigerate for 20–30 minutes to set.

2️⃣ Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese until smooth and creamy.
  2. In a separate bowl, whip the cold whipping cream until soft peaks form.
  3. Add the whipped cream to the cream cheese, along with powdered sugar, vanilla, and mango pulp. Fold gently to combine.
  4. (Optional): If using agar-agar or gelatin, dissolve it in 2 tbsp warm water and mix into the cheesecake mixture. Let cool slightly before adding to avoid curdling.

3️⃣ Assemble the Cake

  1. Pour the cheesecake mixture over the chilled biscuit base.
  2. Smooth the top using a spatula.
  3. Refrigerate for 4–6 hours or until set.

 Prepare the Mango Glaze

  1. In a small pan, mix mango pulp, agar-agar/gelatin, and water. Heat gently until it starts to thicken.
  2. Let it cool slightly (not fully!) and pour over the set cheesecake.
  3. Chill again for 2 hours or until the top is firm.

5️⃣ Garnish & Serve

  • Decorate with fresh mango slices, mint leaves, or a swirl of whipped cream.
  • Unmold gently and slice with a warm knife.

Ta-daaa. Our {{No bake- Mango cheese cake}} is ready to be dig in. This isn’t just a dessert — this is an experience. This No-Bake Mango Cheesecake is creamy, tropical, and elegant, putting the goodness of fresh mangoes and cheesecake together. The best part though? There’s no fuss or oven needed! Just pure magic and flavor in every single bite.

This delight is sure to steal the show whether you’re preparing for a summer brunch, festive treat, or just pampering yourself.

Now go ahead, while the mangoes are still in season, grab a spoon, mango, and let summer linger just a bit longer. 💛🥭

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