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Mango Cheese Cake

Mango Cheese Cake is a smoothie yummy dessert made by assorting cream, mango pulp & biscuit crumbles. Mango Cheese Cake – eggless, no bake recipe that the family will crave for more of it.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Servings4 cups
AuthorSharmilee J

Ingredients

  • 250 grams cream cheese
  • 170 grams cream
  • 75 grams unsalted butter melted
  • 1/2 cup sugar
  • 3/4 to 1 cup mango puree
  • 15 grams / 1 tablespoon china grass you can substitute with gelatin too
  • 1/4 cup water
  • 1.5 cup biscuit crumbs
  • 2 tablespoon toasted nuts optional

OR

    Cup Measures

    • 3/4 cup cream cheese
    • 1/4 cup cream
    • 1/4 cup unsalted butter
    • 1/4 cup sugar
    • 1/2 cup + 2 tablespoon mango puree
    • 3/4 tablespoon china grass You can substitute with gelatine too
    • 1/8 cup water
    • 3/4 cup biscuit crumbs
    • 1 tablespoon toasted nuts optional

    Instructions

    • Take the crackers (I used Britannia cream crackers) and powder it coarsely.
    • Add melted butter to it and mix well till its slightly moist. The biscuit base is ready.
    • Now its your choice to set the cheese cake in a 8″ springform pan else in individual glasses as I did.
    • Spoon the mixture into each individual glasses, press it firmly with the back of a spoon. Refrigerate it…meanwhile we can make the other 2 layers ready.
    • Add china grass in water and heat it up.
    • The china grass starts dissolving, once its completely dissolved, switch off and keep aside.
    • Chop the mango pieces roughly and puree it until smooth.
    • Add the puree to the china grass water mixture and mix well.
    • Then add half of the mango china mixture (reserve the other half for the 3rd layer) to a bowl containing cream, cream cheese and sugar.
    • Mix it up until it is evenly distributed.
    • Take the glass and fill it up the cheese mango layer till 3/4th of the glass.
    • Return it back to the fridge and let is rest there for at least 1.5 hrs.
    • Then pour the reserved mango puree and allow it to set for 4-5 hours or preferably overnight.
    • Just dry toast the nuts(or with little ghee) until slightly crispy and Serve Mango Cheese Cake chilled with chopped nuts of your choice.

    Notes

    • Once the cream cheese is refrigerated…before pouring the mango puree layer – Check whether the cheese layer is firm enough before you pour the mango puree else it will get mixed with the 2nd layer.
    • If you use gelatin, then use hot water to dissolve gelatin.
    • The layer quantity in each glass is purely your choice. Usually the top layer is very thin in the cheese cake but we liked it this way too.
    • Incase if you don't get fresh mango puree, you can use canned mango pulp too.
    • This suits best for get-togethers or parties as you can make it in advance the previous day and serve the delicious after meal dessert in no minutes.
    • You can also use hung curd as I did for my strawberry cheese cake.
    Nutrition Facts
    Mango Cheese Cake
    Amount Per Serving (75 g)
    Calories 649 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 18g113%
    Trans Fat 1g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 10g
    Cholesterol 68mg23%
    Sodium 135mg6%
    Potassium 223mg6%
    Carbohydrates 82g27%
    Fiber 3g13%
    Sugar 66g73%
    Protein 4g8%
    Vitamin A 1292IU26%
    Vitamin C 17mg21%
    Calcium 54mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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