Eggless No-Bake Mango Cheesecake Recipe

I saw this interesting recipe from It has been quite a popular one. Also in top 10 of no bake mango dessert at .. I really wanted to do this with fresh mango pulp but I lost to my kids ( I got the box of mango from India but my monsters didn't allow me to use it for this recipe as they were not sure how it will be and they thought it is sinful to waste precious fruit) Ended up doing only with tinned pulp. It tasted so heavenly Thanks to Nags for introducing and her successful marketing ( demand or interest creation :-))


Cream cheese - 1 block (250gm)
Cream - 170 gm (I used Nestle)
Sugar - 6 teaspoon (original called for 1/2 a cup) 
Mango puree - 3/4 of a cup
Gelatine - 1 Tablespoon
Hot Water - 1/4 cup
Marie Biscuits Crumbs - 2 cups
Unsalted butter, melted - 75 gm (about 1/3 of a cup)


1. Whiz the marie biscuits in a food processor or blender or mixie. Add melted butter and whiz again until the mixture comes together. Press into the bottom individual glasses. Refrigerate while preparing the rest of the cheesecake. 

2. Mix the cream cheese, cream, and sugar in a bowl until well combined. I have used  electric mixer at load speed

3. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.  ( I wanted to save water and no of vessels used so just used the mixer jar as container for mixing gelatine.. )

4. Pour on top of the biscuit base. Return to fridge for another 10-30 mins. 

5. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine.
6. Refrigerate overnight and serve.Few things I like about this desert No baking required, can be done well in advance, No mess Serving of course very tasty