Mini Mango Cheesecake (No-Bake) could be a baked or no-bake dessert. If you are not comfortable with baking, you can try this delicious no-bake dessert. Market is flooded with mangoes this season – so buy the best quality mangoes and prepare this summer special chilled Mini Mango Cheesecake (no-bake).
Corona pandemic resulted into an extended country-wide lockdown, resulting into huge economic losses to various sections of the society. Included in this are the farmers, who could not sell their produce through the regular supply chain. However, many innovated by directly selling to consumers. Among them have been mango farmers who came to our doorstep and sold at reasonable rates, creating a win-win situation for both them and the consumers. I hope this could continue. But, for the moment, I went ahead and regularly purchased sweet, tasty mangoes and have tried many mango-based dishes, which you are seeing in this blog…Mango Shrikhand (curd based dessert) , Ripe Mangoes Gojju/Curry, Eggless Mango Mousse and Mangoshake (aamras).
Coming back to mango cheesecake – this dessert requires cream cheese Homemade Cream Cheese, whipping cream, sugar, mango puree and agar-agar or gelatine. I don’t use gelatine as I am vegetarian, but I couldn’t get agar-agar powder or china grass. If you don’t have whipping cream at home, you can use Amul dairy milk cream. But along with Amul milk cream, you will need agar-agar powder. It will help in setting the cheesecake.
Caster sugar is considered best for cheesecakes as it keeps the cheesecake smooth and creamy. But we can powder granulated sugar and sieve it in a very fine sieve so that there are no granules. Sugar quantity would depend on how sweet is mango puree. After mixing everything together, taste the batter once. If required, add some more powdered sugar and very gently fold in the batter.
Usually, for cheesecake, digestive/ marie cookies/graham crackers are used. But as I had butter cookies, I used them. As butter cookies have high concentration of butter, I reduced the quantity of butter while mixing in cookies crumb.
I have Khoya Cheesecake (fusion dessert) and Coconut Cheesecake recipes too in the blog. If interested, take a look.
Butter 20 gm
Cream cheese 200 gm
Powdered sugar 1/3 cup
Whipped cream 100 gm
Mango puree 100 gm
Round mango slices
Little bit more mango puree
Crush cookies in a zip lock bag and keep cookies crumb in a bowl. Add melted butter and mix nicely.
In 6 tiny bowls or small glasses spread cookies crumbs evenly and press nicely with the help of back of measuring spoon. Keep them in the fridge for half an hour so that crumbs become firm.
Prepare mango puree and keep it in the fridge.
Whip up cream cheese till it is smooth and then start adding caster sugar in small portions. You can reduce or add sugar as per your taste bud. Keep this ready cream cheese in a separate bowl.
Whip up whipping cream in a separate bowl. If you are using Amul milk cream, you have to add caster sugar also in small batches. Sugar is not required if you are using non dairy whipping cream.
Add mango puree in cream cheese and mix it.
Now mix this cream cheese batter in whipping cream by folding it gently with a spatula.
By now cookie crumbs must have settled down firmly – take out the bowls from the fridge and evenly spread cream cheese in all the bowls. Leave some space on the top of the bowl for mango puree.
Keep these bowls in the fridge for 3-4 hours so that cheesecake settles down. Once settled, take the bowls out and evenly spread fresh mango puree.
See how these cheesecake bowls got brighten up!
Keep them in the fridge again for the puree to be chilled and add small pieces of mango just before relishing.
Isn’t this such a tempting summer dessert!!!