Name: No bake eggless Mango Cheesecake in a glass
Prep time: 30 min
Ingredients: 15-16 marigold biscuits ((or digestive biscuits or graham crackers)); 1/4 cup melted butter; 126 gram Cream Cheese ((we used Philadelphia)); 180 gram Cream ((we used Amul 25% fat)); 3/4 cup powdered sugar; 1 cup mango puree; 5 gram agar agar strips ((or 1 tbsp if agar agar is in powdered form)); 1/2 cup water; Glazed cherries for garnish; Mint leaves for decoration

18 May No bake eggless Mango Cheesecake in a glass

Posted at 01:05h in Glutenfree Recipes, International, Sweets/Desserts by blessmyfoodbypayal 0 Comments

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Last Updated on May 18, 2024 by blessmyfoodbypayal

No bake eggless Mango Cheesecake in a glass with step wise pictorial and video method.

Mango loaded cheesecake presented in an individual jars/glasses is not just a delightful dessert but a visually appealing treat perfect for any party or small gathering.

The bottom of the jar consists of a buttery crust at the bottom, followed by layer of creamy mango-ish cheesecake filling and mango puree over the top.

Since it doesn’t require baking, it’s a convenient and easy-to-make dessert option. The flavors are a harmonious blend of tangy creaminess from the cheesecake filling and the sweet, tropical taste of fresh mango.

HOW CAN I CUSTOMIZE MANGO MY CHEESE CAKE ?

To make it visually more stunning and giving a colour contrast, we have topped it with a green mint leaf and red hue glazed cherry.

However you are not confined to what has been stated above and go for either whipping cream, fresh mango slices, toasted coconut, strawberry or anything you like.

You can even make additional layer of chopped mangoes or just mix them with creamy cream cheese. Its all upto you how you customise your jars.

CAN I SKIP AGAR AGAR?

To skip agar agar, you need to cook the mango puree with a some cornflour so that it attains the sustainable texture.

HOW TO MAKE MY OWN MANGO PULP?

Making your own mango pulp is none a task. Just blitz the mango pulp in a blender and here you have.

To make our own puree, we have used the pulp of 2 medium mangoes.

However you can use the canned puree as well.

WHY MY MANGO CREAM CHEESE IS NOT SO BRIGHT ?

The colour of your mango cheese cake depends on the colour of your mangoes.

If you are using ripe to overripe mangoes, the colour will be more bright and so is the sweetness.

This is just a top and you can adopt if you like. In case your mangoes are not that sweet and bring, but pale yellow, you can add pinch of yellow food colour and some sugar while making the puree.

It will give a sweetness and brightness to your mango pulp, so to the cheese cake.

CAN I MAKE THE MANGO CHEESE CAKE IN ADVANCE?

Absolutely yes. Just assemble all layers and put in refrigerator for 1-2 days. But do not garnish it then. Just do the last part at the time of serving. And if you cover it with a cling film, it will be much better.

STEP WISE PICTORIAL RECIPE OF NO BAKE EGGLESS MANGO CHEESECAKE IN A GLASS

STEP 1

Take marigold biscuits and put them in a grinder jar. In place of marigold, you can use graham crackers or digestive biscuits as well. Quantity of biscuits and other ingredients is given in the recipe card below.

Grind them to a coarse powder. Alternatively you can put them in some ziplock bag and crush with a rolling pin.

Take melted butter and pour it into the biscuits crush. Mix well.

Take serving glasses (if making individual servings) or spring-form pan lined with aluminium foil. We are making the individual servings. Spread the crush at the base and press it for a smooth and firm surface.

Put the glasses in refrigerator until further needed.

STEP 2

Take a bowl and add cream cheese, cream and powdered sugar.

Whisk them well until uniform and creamy. You can use hand whisk or hand blender as well. Keep aside.

STEP 3

Take a microwave safe bowl and add agar agar with water in it. See notes below if you don’t have. Mix them first.

Then microwave for 2 minutes (pause at intervals and stir) until agar agar is completely dissolved. If you don’t have microwave, you can dissolve the agar agar in a pan on gas stove.

Add mango pulp in the melted agar agar. Give them a good mix.

Now add half of the mango pulp + agar agar mixture in the cream cheese mixture and reserve the rest.

Mix the cream cheese mixture very well.

Take the glasses and add cream cheese mixture over the biscuit crush. Fill the glass leaving a bit of space for topping.

Level the cream cheese mixture too.

Again put the glasses in refrigerator for 30 minutes to set.

After 30 minutes, take the glasses out and pour the top layer with mango pulp (remember, which was half left, a mixture of pulp & agar agar). Level them too for smooth top. Do this gently so that it doesn’t combine with the second layer.

Again put the glasses in refrigerator overnight.

Serve chilled after garnishing, the way you like.

NOTES

Agar agar or china grass is the vegan substitute of non vegetarian gelatin. And agar agar comes in two forms: strips & powdered. This recipe uses strips. If using powdered agar agar or gelatin, then mix 1 tbsp of agar agar/gelatin with 1/4 cup water and mix well until dissolved.

NO BAKE EGGLESS MANGO CHEESECAKE IN A GLASS – RECIPE CARD