No Bake Mango Cheesecake


Mango Cheesecake is a no-bake, quick to put together summer dessert. One of our family favorites, I end up making it as soon as mangoes are in season. This dessert is eggless and just needs some patience for you to follow the steps right and you have a decadent dessert ready to savor. It takes 4-6 hours to set, so always account for that when you plan to make this dessert. Also, cheesecake is yet another dessert that goes really well in our Baking for Beginners workshop. This is the first thing people attempt when they are home.

Cheesecakes are layered desserts, with basically three layers, a biscuit layer at the bottom, a flavored cream cheese layer in between, and an optional jelly layer to finish it off. We Indians are not accustomed to the various cheese available in the market, other than the good old Amul cheese, but there are various other creamy/salty, grainy and textured cheese, which vary in the form of processing it undergoes while making it. Cheese is easy to make at home as well. The most common is cream cheese, a salty, creamy cheese, ideal to make cheesecakes. Other alternative you can use for this dish is quark cheese. 

An easy alternative in Indian households in hung curd. Hung curd is nothing but regular curd/yogurt/’dahi’ tied in a thick muslin cloth and left hanging over a sink tap or a place where the water can drip off, it’s the same as ‘chatti’, in Marathi households it’s used to make ‘Shrikhand’. The cheesecake is set using gelatin, or you can use agar agar as a vegetarian alternative, .


  • For the Base
  • 1.5 -2 cups digestive biscuits / Marie biscuits
  • 1/3 cup butter
  • 2 tbsp powdered sugar (optional)
  • 1/3 cup powdered nuts (I used almonds and pista – this too is optional)
  • For the Cheesecake
  • 1 pack Quark cheese 200 gms
  • 3 tbsp mascarpone cheese
  • 2-3 tbsp but less than 200 ml fresh cream (Amul)
  • 1/2 cup powdered sugar
  • 1 cup of mango puree
  • 1 1/2 tbsp gelatin
  • 1/4 cup hot water
  • For the topping
    1 mango (1/2 reserved for rosette and the rest cut into small pieces to decorate) *optional


  1. Make a fine powder of the digestive biscuits in a food processor. Add the butter and the nuts to this and mix till it is mixed well and comes together as a thick crumbly dough.
  2. Press into the bottom of an 8 inch springfoam pan, half to 1 cm depending on how thick you want the bottom layer to be.
  3. Refrigerate this, while you prepare for the rest of the cheesecake.
  4. Mix the quark, mascarpone, cream and sugar in a medium bowl using a fork until combined.
  5. Add the gelatin to the hot water and keep stirring until completely dissolved. Add the mango puree to it and stir till combined.
  6. Add half of the above mango puree mixture to the cream mixture from step 4, mix well and leave the rest of the puree mixture aside for the top layer of the cheesecake.
  7. Add some mango pieces to the cream mixture and pour it over the biscuit base and refrigerate for 30 minutes to set.
  8. Now pour the remaining mango puree mixture over the set layer to form the third layer, pour it gently so the other two layers don’t dissolve and it covers the second layer completely.
  9. Refrigerate overnight or for 8-10 hours, and slice it carefully.
  10. Garnish as shown in the image or simply put cut mango pieces as per your liking. The cheesecake stays for as long as a week, when refrigerated, so its advisable to garnish with fresh mango pieces only if it is to be consumed in the next day or two.


  • Replace the quark and mascarpone completely with cream cheese if you like.
  • Replace the cheese with hung curd if you like, but I would suggest to use mascarpone then.
So this goes as my entry to the Blog-a-Prompt week of the Marathon bloggers for the prompt Colors. This is the color on my mind now, mangoes in any form is the color of the season to me!
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