In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.
In my recipe, I used paneer and also whipped the heavy cream to the stiff peak before folding it into the batter which makes the cheesecake quite light and airy
The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.
This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.
For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled
For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4 cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai
- Making the bottom crust:
Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
- Generously grease the pan (bottom and sides) with butter and keep it aside.
Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
- Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
- keep in refrigerator to set for about 15-20 minutes to set.
Making mango cheesecake filling:
- Take heavy cream in a bowl. Make sure it is chilled.
Whip it till you get a stiff peak. keep it aside.
- Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
- Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
- I am adding mango chunks here you can add some mango puree too.
- Let it chill for 6-7 hours or overnight in the fridge.
- Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
- gently place it into serving plate using a spatula.
- This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.
- Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
- Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
- Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.