No-Bake Mango Cheesecake
Tangy, cool, and so delicious, this no-bake mango cheesecake is bursting with fresh, juicy mango flavor! The velvety, creamy saffron-hued filling, combined with a buttery crunchy cookie base makes this no-bake cheesecake a mango lover's dream come true!!
Servings: 5 Servings
Calories: 436kcal
Ingredients
Cookie Base
- 3/4 cup Digestive biscuits, crushed
- 1/4 cup Butter, melted
Mango Cheesecake Filling
- 1 1/4 cup Mango curd
- 1 cup Cream cheese
- 1/2 cup Icing sugar
- 1 cup Cream I used Amul cream, with 25% fat
- 1 tsp Lemon juice
- 1 tsp Saffron dissolved in 1 tbsp cream
- Mango cubes, pistachio slivers for topping
Instructions
Cookie Base
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Keep aside.
Mango Cheesecake Filling
- Combine saffron with 1 tbsp cream. Keep aside for a few minutes.
- With a hand whisk or electric beater, beat mango curd, cream, cream cheese, and icing sugar till you have a nice, thick, creamy mixture.
- Whisk in lemon juice and saffron-soaked cream.
- Taste and adjust for sweetness and flavor.
Assembly
- Spoon the crushed cookie mixture into the bottom of your dessert glasses. Press it down slightly.
- Pipe the cream cheese filling on top of the crust base. Smoothen the top.
- You can also pipe some cheesecake filling flowers along the edge of the bowl for a decorative pattern, using a star nozzle.
- Chill well for at least 2 hours.
- Top with fresh mangoes, and pistachio slivers before serving. Enjoy!
Notes
- Cold ingredients are harder to whip into a smooth, lump-free filling. So, make sure all your ingredients are at room temperature.
- You can use store-bought or homemade mango curd. It's so so good in these mango-filled donuts too!
- To adjust the consistency of the filling, stir in more cream if it's too thick. Add more cream cheese if it's too soft.
- Garnish with mango pieces and pistachios right before you serve.
- The longer you let the no-bake cheesecake chill, the better it gets. So, if you can, make it a day before and let the filling set beautifully.
- I made 5 servings with this recipe, but you can just as easily double or halve it!
Nutrition
Serving: 1 Serving | Calories: 436kcal | Carbohydrates: 37g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 476mg | Potassium: 308mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1722IU | Vitamin C: 24mg | Calcium: 213mg | Iron: 1mg