Eggless no butter no gelatin mango cheesecake. A no bake no cook recipe. Delicious chilled dessert for this scorching hot weather.
You don’t have cheese cream? Don’t worry. Make your cheesecake with paneer or cottage cheese. I have made it with homemade fresh paneer or cottage cheese.
I didn’t used gelatin or agar agar in it. So it will be soft in room temperature. Keep it in refrigerator and serve chilled. You can keep it in freezer for 15 minutes before serving to get firm texture.
Our this week’s 93rd :Foodiemonday bloghop theme is summer fruits.
I have selected royal fruit mango.
One of the most popular fruits in the world.
This delicious and soft mango cheesecake is very easy to make. You need only paneer or cottage cheese, mango puree, yogurt, milk topping or malai, sugar and some mango cream biscuits for bottom crust. Just blend and keep in refrigerator to set.
I have used mango cream biscuits for bottom crust, so didn’t used butter. But you can use Graham crackers, Marie biscuits or any crackers biscuits. If you are using crackers instead of cream biscuits then you have to use 1/4 cup butter and 1 – 2 tablespoon sugar with it. Add butter to remove the dryness of crackers. Add little more if require. You can use heavy whipping cream instead of malai or milk topping.
Mango – 1 cup chopped
Paneer or cottage cheese – 1 cup
Thick yogurt or hung curd – 1/4 cup
Milk topping or malai – 1/4 cup
Sugar – 1/4 cup + 2 tablespoon or to taste
Mango cream biscuits – 12
Grease a loose bottom cake tin generously.
Grind the mango cream biscuits. If you want thick crust make it double.
If you are using Graham crackers or any crackers or Marie biscuits add 1/4 cup unsalted butter and 1 – 2 tablespoon sugar with it.
Pour the ground biscuits in the cake tin. Press with a bowl or bottom of a glass. I have used a small glass to set it properly.
Keep it in refrigerator for 15 – 20 minutes.
Beat the milk topping or malai until it becomes stiff. Don’t over beat. Keep it aside. You can use heavy whipping cream too.
Blend chopped mango and sugar. Add paneer or cottage cheese and thick yogurt. I have used fresh homemade chhena/paneer or cottage cheese. Make sure your paneer and yogurt drained completely. Blend until smooth. Taste and add more sugar if require. Its depends on the sweetness of mango. Blend again.
Take out the mixture in a bowl. Fold the beaten milk topping or malai in it.
Pour the mixture over the biscuit crust.
Level with a spoon. Garnish with mango slices and mint leaves. Keep it in refrigerator for overnight. You can make it for individual serving too. Set in silicone muffins moulds in the same way. Or set in glass bowls for individual serving.
I have already mentioned this cheesecake don’t have gelatin or agar agar. So it will be soft not firm like with gelatin cheesecake. Before slicing keep in freezer for 15 minutes. Serve chilled.
Enjoy the chilled mango flavoured cheesecake as a dessert.