Eggless Mango Cheesecake

Eggless, glazed, no bake mango cheesecake.

Eggless Mango Cheesecake

Servings: 8


Eggless, glazed, no bake mango cheesecake.



For the filling

For the Glaze



  1. Put the biscuits in a zip lock bag & crush them with a rolling pin to get coarse biscuit crumbs. Add butter & mix. Add milk and mix well.

  2. Press the mixture at the bottom of a 7" loose bottom tin or a flat round dish. Keep in the freezer compartment of the fridge for 15 to 20 mins to set.

For the filling

  1. As the crust sets, proceed with the filling.

  2. In a mixer put the hung curd, grated paneer and cheese spread. Churn/ blend till mixture becomes smooth. As you blend, keep scraping the sides in between. Transfer to a bowl and set aside.

  3. Break china grass into small pieces and wash once for few seconds under running water. Drain and pour 1 1/4 cups water on it and set aside for 5 mins to soften.

  4. Meanwhile, in a pan heat the mango puree over low heat till just warm. Cover and set aside.

  5. Over a low heat stir the china grass solution for 6 to 8 mins till it melts completely. Do not let it boil.

  6. Add hot china grass solution in small amounts into the warm mango puree, stirring well with a hand whisk with the other hand. Do not add the entire solution all at once to the puree.

  7. Add the puree-china grass mix to the paneer-curd mixture in the bowl and beat well with a hand whisk.

  8. Add sugar, essence and mix again once. Pour this filling over the set crust and place in the fridge to set for 2 to 3 hrs.

For the glaze

  1. Mix the juice, cornflour, sugar in a pan. Keep it on fire, stirring constantly with a hand whisk till thick and coats the back of the spoon. Add butter. Remove from fire. Let it cool to room temperature.

  2. Pour this glaze over the set cheese cake. May garnish with toasted almonds etc. Keep in refrigerator till serving time.


For the paneer, use fresh or the variety stored in the refrigerator & not frozen variety.
Vanilla essence blends well and brings out the flavor of mangoes.
Before grating the paneer, soak the entire ready made paneer block in some hot water for 2-3 mins to remove any impurities. Then drained, wiped it with a paper towel & used as required. This step also brings the cottage cheese to room temp which is ideal for use in a cheese cake.

Adapted from Nita Mehta, with few modifications

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Prathima Thotanthillaya