Eggless Mango Cheesecake Recipe
A light and gelatinous textured cheesecake recipe that is very simple to make and is Eggless as well. Summer is the season for the mangoes and it is the right time to make this dessert for your kids and family members. Serve the cheesecake as a party dessert or even as a light dessert after a sunday meal.
Mango Cheesecake is a delicious recipe which will be cherished by your friends and family. This dish is easy breezy, no bake and eggless recipe of cheesecake. This Mango cheesecake has the texture of a pudding rather than a firm cheesecake and is very fluffy and light.
If you like this recipe, you can also try:
- 250 grams Britannia Cream Cheese , at room temperature
- 3/4 cup Mango (Ripe)
- 1/2 cup Sugar
- 3/4 cup Milk
- 1 tablespoon Gelatin , unflavoured
- 1/4 cup Water
- 1 1/2 cup Digestive biscuit , crushed
- 1/3 cup Butter (Salted) , melted
- 1/4 cup Mango Pulp (Puree)
- Kiwi , berries or mango for garnishing.
How to make Eggless Mango Cheesecake Recipe
To begin with Eggless Mango Cheesecake, take a spring form pan and line the bottom and sides with parchment paper or wax paper.
Mix 1/3 cup melted butter with 1 1/2 cup crushed digestive cookies till everything is mixed properly.
Press the cookie butter mix to the bottom of the springform pan with your fingers or wide spoon to form a firm base for the cheese cake.
Microwave 1/4 cup water in a bowl for 1-2 minute or till it boils. Add gelatin to the hot water and mix till it dissolves completely.
Add the gelatin mix to 3/4 cup of mango puree and keep it aside.
Blend cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix to the blended mix. Blend all together.
Pour the mix over the cookie base. Cover with a cling wrap and refrigerate for at least 2-4 hrs or overnight.