NO BAKE EGGLESS MANGO CHEESECAKE - Rustic, Homemade , Not so perfect yet the most Delectable Dessert!

Rustic, homemade, not so perfect yet the most delectable Mango dessert that my family and myself have ever had, by far. I have spoken enough about my (our) love for mangoes in my previous posts. In-laws, Hubby and I take great pride in Mangoes indulge., as we both belong to Salem and Vellore, respectively. All of us having lived for years in "The Mango towns" and we even boast among ourselves on our abilities to identify the Mango variety by just smelling them ( FYI folks, this requires practice and eating a  lot :)). People from these regions can absolutely relate to what I am saying. 

Give me a High five!

Coming to my Cheesecake story. I had almost thought the Cheesecake was a disaster while making and setting it half way through. But on the contrary, it resulted out to be the most magnificent dessert that I have ever made.  First of all, I did not use a spring -form pan to set the cheesecake ( I don't own one yet). This time, I was keen not to make a single serving dessert. Second, I lined a stainless steel tin with cling wrap and that caused all the uncertainty while I tried to unmould the cake. Third, out of curiosity I gathered the over hang of wrap a little early to check on my cake just to notice that it still had some jiggle. That explains the minor (Ahem!) imperfections around the corners. Nevertheless, I was quite satisfied with the final  rose petal like look and let a sigh of relief when the cake was sliced. Phew!

So, ladies and gentlemen, lesson learnt from this activity - 
  • Do not be in a hurry to unmould cheesecakes. Give enough setting time. 
  • Never ever think about cheesecake without a spring-form pan. 
  • Invest in a set of pans of different sizes or a minimum of one pan at least based on your needs. It makes life lot easier and gives a clean finish to your final product. If you still want to make it without one, refer notes for tips on how to unmould cheesecake easily  without a spring-form pan. Tips courtesy - My friend Amudha Siva . Good luck. 

As a protocol (That is what I see in all the pictures), all cheesecakes are technically meant to have three layers. I was not too particular about the glaze layer on top, anyway. Instead , I went about giving a swirling effect that formed a neat pattern and the layers arranged with the mango pulp layer in the center, a blend of cream and pulp surrounding it and cream cheese on the core with a sturdy biscuit layer at the bottom. I must say, the taste was heavenly. Out of curiosity, I froze the remaining cheesecake and also enjoyed Mango Cheesecake ice cream. Remember to secure the top with a foil or wrap to prevent ice crystal formation. 

I am sure you all are convinced with the recipe. Any birthdays coming up? Make No bake Cheesecake and wish your loved ones a Happy Birthday! I am sure they will be elated.

Preparation Time: 45 min
Setting time: 4-6 hrs
Category: Desserts
Cuisine: World
Servings: 12
Source: Loosely adapted from Divine Taste

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 259
% Daily Value *
Total Fat 14 g22 %
Saturated Fat 8 g42 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 36 mg12 %
Sodium 210 mg9 %
Potassium 21 mg1 %
Total Carbohydrate 32 g11 %
Dietary Fiber 1 g4 %
Sugars 13 g
Protein 4 g7 %
Vitamin A13 %
Vitamin C0 %
Calcium8 %
Iron3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Crust Layer
  • 15 -16 Digestive Biscuits
  • 3 tbsp mildly salted butter (heaped) and melted (If using unsalted, add two dashes of salt to the butter)
Cheese Cake layer
  • Pulp from 3-4 ripe Alphonso mangoes
  • 200 gm original cream cheese (I used Philadelphia brand)
  • 200 ml whipping cream 
  • 1/2 cup granulated sugar (powdered -adjust according to mangoes sweetness)
  • 8-10 gm Agar Agar  powder
  • 3/4 cup water to cook Agar
 Mango Glaze layer
  • Reserve half from the pulp prepared for cheesecake layer
  • Half of Agar gel reserved from the previous step (Cheesecake layer)
Other equipment and needs
  • Rolling pin
  • Cling Wrap/Ziploc
  • A "9" inch pan to set the cake
  • Keep your spring-form/ regular pan ready. If using a regular pan, line it with wax paper/ aluminium foil by giving it sufficient overhang on sides.
  • Put all of the biscuits inside the Ziploc, seal it and roll out the exterior using a pin to crumble the biscuits. Its ok to have one or two bits.
  • Drizzle the melted butter over the biscuit layer and using your hands mix well to rub it all over. 
  • Once done, spread  this layer at the bottom of your tin. Ensure the corners are filled and press down tightly. Done. 
  • Put this in the refrigerator for about 15-20 minutes and let it set firmly while you proceed with the next steps.
  • Powder the sugar in a mixer and set aside.
  • Wash, peel and cut the mangoes. Separate the pulpy portions. Make sure to take the most out of the mangoes. Add powdered sugar and grind this to a smooth paste.
  • In a large bowl add the cream cheese and cream and whisk well. Add half of the prepared mango pulp and mix well to incorporate. Check for sweetness and adjust at this stage. 
  • Spoon out Agar powder into  a vessel. Add 3/4  cups of water and dissolve well. Cook this liquid until it becomes a  clear and thick - not too cloudy . 
  • Pour half of this liquid into the cream cheese mixture and reserve the rest for the mango glaze.
  • Bring out the the pan and pour the cream cheese layer over the biscuit layer. Give it a nice tap on the counter to release any air pockets. Spread it with a spatula to even the surface.
  • Put this back in the refrigerator. The usual wait time is 30 min. But, if you prefer merging the layers like me, then do it after 15 minutes. 
  • Blend the remaining agar solution with the mango pulp and mix well. If the agar has already set, gently heat it to melt it again and then blend with the mango pulp.
  • Bring the pan out again and pour the mango glaze over the cream cheese layer. 
  • Some amount of mango pulp will sink in the middle. But that is totally fine. Spread out and using a  hand whisk gently swirl from the center towards the exterior. Do not over mix. Let it form patterns naturally.
  • Leave it back in the refrigerator for minimum 4 hours. When set, gently gather the cling folds, lift and place it on a turn table, plate or a cake stand.
  • Slice and enjoy.

  • To unmould cheesecakes easily from regular pans line your tin with heavy duty aluminium foil, preferably in two layers. This gives support and an easy lift without the foil getting snipped off. But, will require a helping hand.
  • The next option in to use a disposable pie pan. The edges can be snipped and peeled without disturbing the cake while it can still sit on the base without being disturbed.


  1. I totally love how it looks... love cheesecakes and definitely mango...

  2. gorgeous gooey cheese cake love mangoes in any form...

  3. Cheesecake looks so yummy sowmya. What a treat to the people over there.

  4. Always a treat and simply irresistible, omg! killing me softly the visuals. I am hungry!!

  5. In love with this gorgeous cheese cake..

  6. Woah! I love mangoes and I love cheesecake too. Yours look so pretty and delicious. Loved your valuable tips.


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