Mango Cheesecake (No Bake)

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This mango cheesecake has no eggs and requires no baking! Just mango puree and cream cheese and of course digestive biscuits. Serve it in a cheesecake...
  • PREP TIME: 1 Hour
  • COOK TIME: 1 Hour
  • SERVINGS: 6 persons
Mango Cheesecake (No Bake)


  • Digestive biscuit crumbs - 1.5 to 2 cups (Depending on how thick you want the base to be)
  • Unsalted butter, melted - 75 gm (about ⅓ of a cup)
  • Cream cheese - 1 block (I used 250gm Philadelphia Cream Cheese)
  • Cream - 170 gm (I used Nestle)
  • Sugar - 1/2 cup
  • Gelatin - 1 tablespoon
  • Hot Water - ¼ cup
  • Mango puree - ¾ of a cup


  • 1. Pulse the graham crackers in a food processor or put the biscuits in a Ziploc bag and crush with a rolling pin
  • 2. Add melted butter and pulse again until the mixture comes together.
  • 3. Press into the bottom of an 8" spring form pan that's lined with aluminum foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.
  • 4. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your electric beater.
  • 5. Take a small bowl and add hot water to it. Add gelatin and stir till it completely dissolves.
  • 6. Add the mango puree to the gelatin mixture and stir well.
  • 7. Keep half of the mango mixture aside and add the rest to the cream cheese mixture.
  • 8. Stir the cream cheese mixture with the mango puree until well combined.
  • 9. Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 minutes depending on how much time you have.
  • 10. Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a spring form pan, the top layer will be much thinner, as it should be.
  • 11. Refrigerate overnight and serve chilled


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