Recipe- Eggless And No Bake Mango Cheesecake

Mini Mango Cheesecakes – these will disappear in minutes! They are truly the best way to celebrate mangoes in summer. Sweet, slightly tart, creamy – every bite is perfect!

This is sadly going to be my last mango recipe of the season! Mangoes are going to disappear from markets soon. I’m going to puree the rest and freeze them so that we can enjoy them throughout the year.

Cheesecakes are one of our favourite desserts. And I love them because they can be such a blank slate for flavours. I’ve always made them in mini form because they are so easy to put together and also great for portion control. That is, if you can stop at one!

The best alternative to cream cheese is curd or yogurt that’s been hung for 24 hours to get rid of any whey. In 24 hours, you will get yogurt that’s thick, creamy and the consistency of cream cheese. If you are using this, I recommend adding 1/2 teaspoon salt to the mixture to get the same saltiness of cream cheese which is important to balance the flavours in these mini mango cheesecakes.

Ingredients

50 grams Digestive Biscuits or Marie Biscuit
25 grams Butter melted
6 grams Gelatin / Agar Agar
5 tablespoons Water
400 grams Cream Cheese at room temperature
200 grams Cream preferably heavy cream or whipping cream
350 grams Mango Puree
70-100 grams Icing Sugar this quantity varies based on taste and sweetness of mangoes

Method

* Add biscuits to a food processor and process till crumbs form.

* Add the melted butter and run it again for a few seconds till the mixture becomes clumpy.

* Line two muffin tins (mine were 6 muffins in each tin) with cupcake liners.

* Add a tablespoon and a half of the biscuit crumb to each cavity and press it down lightly till the base has an even layer of biscuit crumb.

* Refrigerate for 20 minutes.

* Add gelatin and water to a bowl and mix well. Let this bloom for five minutes and then microwave for 20 seconds. Set aside.

* In a blender, place cream cheese, cream, mango puree, icing sugar and the gelatin mixture. Blend for 3-4 minutes till thick and creamy.

* Divide this mixture in the muffin tin since its filled to the top. Refrigerate the cheesecakes for 6-8 hours or overnight.