If You are in Need of a Decadent, Melt in the Mouth Treat, Try This Easy Eggless, No-Bake Mango Cheesecake Recipe Today! (2021)

If You are in Need of a Decadent, Melt in the Mouth Treat, Try This Easy Eggless, No-Bake Mango Cheesecake Recipe Today! (2021)

Sweet, juicy and luscious, mangoes are such a treat by themselves, but combine them with some creamy cream cheese and you have the most decadent and indulgent of desserts: the mango cheesecake! Here we show you how to make the simplest of mango cheesecakes, the no bake mango cheesecake recipe, which is eggless to boot!

Mango Cheesecake, the Perfect Way to Get Your Fill of This Delicious Fruit

Silky and creamy mango cake is the favourite of many cake lovers. Are you worried about buying one due to the pandemic? Or, you don’t get one in the neighbourhood due to the lockdown? Then it is time to try your culinary skills. It is not a Herculean task. You can try making this mouth-watering mango cheesecake at home. Although there are two ways to make a cheesecake, the traditional recipe of a baked cheesecake and an easier no bake version, here we present the eggless and no-bake mango cheesecake recipe. Let's get started!

Recipe for Eggless No-Bake Mango Cheesecake

Ingredients Needed for Three Layers of the Cheesecake

The ingredients of the three layers are as follows:


For the bottom layer:
  • You will need 15 crackers or Marie biscuits
  • 3 tbsps of melted butter or honey
  • A quarter tsp of cinnamon powder

For the middle and top layers:
  • 2 cups of mango puree
  • You need three mangoes for this. Be careful while choosing the mangoes. The ones with fibrous texture will not work
  • Plain cream cheese of 250 grams
  • 200 ml cream
  • 1 tsp vanilla extract
  • 3/4 cup of sugar
  • 3/4 cup of water, and
  • 5 to 6 tbsp chopped agar agar strands. If you are using pwdered agar agar, use 3 1/2 tsp

How to Make the Mango Cheesecake

Making the bottom layer of this mango cheesecake:

You need to break the biscuits and powder them in the food processor. Blend again after adding the cinnamon powder and honey. Add butter, if you are using it instead of honey. You need to blend well till the butter or honey is mixed evenly. Use unsalted butter, and grease the pie pan with it.

Now, transfer the biscuit mixture into the pie pan, and press to make an even layer. While pressing use only your fingertips and you need to press gently. You need to place this in the refrigerator, so that the crumb layer sets, for 20 minutes.

Making the middle and top layers of the cheesecake


  • In a small pan soak the agar agar sticks you have chopped. Let them get soaked for 20 to 25 minutes. Remove the skin of the mangoes and chop them. Make a smooth puree in a blender. In two bowls pour equal amounts of mango puree.

  • Mix cream cheese, cream, vanilla extract, and sugar in a mixing bowl. Use a whisk to mix them smoothly. If you have a hand mixer, use it. Alternatively, you can use the food processor too. With this mixture add half of the mango puree, which is one bowl of the puree. Mix gently to combine well with the cream mixture.

  • Heat the pan in which you have soaked the agar agar. Do this on low flame. Stir continuously, and wait till the agar agar gets dissolved completely. You should get a gelatinous liquid. Divide into 2 equal portions after the mixture gets warm. Pour one half of this agar agar mixture with the mango cheese cream mixture. To mix evenly stir quickly and briskly.

  • The other half should be mixed with the mango puree. Again stir faster. Taste the puree before adding the agar agar solution. If the mangoes are not sweet, you need to add sugar to the puree before adding the agar agar solution. While mixing with the cream mixture, the agar agar solution that is leftover can solidify. If so, you can simply reheat the mixture. Melt and use again.

Assembly and Adding Finishing Touches to the Cake

Assembling the Cheesecake


  • Now take out the cake pan with the crumb layer from the refrigerator. Pour the mango cream mixture over it. You need to spread the cream cheese mixture evenly over the bottom layer. For this, you need to mildly shake the pan. Refrigerate the pan for 30 to 35 minutes. But before that ensure the second layer is even. You can use a spatula to evenly spread this mixture.

  • After 30 to 35 minutes, remove the pan from the refrigerator. Then you need to pour the mango puree and agar agar solution mixture over it. Again you need to spread this to form an even layer. Use a spatula to make an even layer.

  • If you see that the mango puree and agar agar solution mix has thickened, you can microwave it. Or, you can wait for some time to prepare this mixture. Start preparing it after you set the second layer, and refrigerate it. You can even start 15 minutes after refrigerating it. You need to melt the agar agar solution before mixing it with mango puree.

  • Now, after you have set all the 3 layers, cover the pan with a lid. Place in the refrigerator for 3 to 4 hours. When done, carefully remove from the pan. Place on a tray or a plate. If you have a cake stand, place the cheesecake cheese on it. You can use whipped cream, mint leaves, chopped mangoes, or dry fruits as the topping. You need to serve the mango cake immediately.

Want to keep the crust from becoming soft?

The crunchy base does soften ever so slightly after coming in contact with the cheesecake batter, and turns almost to mush if the cheesecake stays out too long. If you prefer it to be crunchy, brush a little melted white chocolate or cocoa butter onto the base before refrigerating. This acts as a seal against the moisture. Take care to brush lightly so there's only a very thin layer or you will wind up with an extra, unnecessary hard layer in the middle.

Want a Glazed Look on Your Cheesecake?

The glossy appearance of the mango glaze atop the cake is the highlight of the mango cheese cake. If you want the looks, then you need to heat the mango puree gently. Heat the mango puree gently. Add a hot agar agar solution to it. Stir well, and then add half of it to the cream cheese mixture. The other half should be set aside and used in the top layer.

Flavour Boosting Tip

Want an extra hit of the mango flavour?
Chop up some mango into small cubes, smaller than bite sized, and layer them on top of the crust before pouring in the cheesecake batter. This works even when you prefer a smooth texture in the cake. If you don't mind a few pieces of fruit in the cheesecake itself, then stir in chopped mango into the batter but take care to do this right at the end, just before you pour it in else moisture from the mango will dilute the batter if allowed to sit.

In both cases use chopped, fresh mango, not puree or frozen.

Make a Two Layered Cake Instead

If you find the three-layer cake too cumbersome to make, you can simply make a 2 layered mango cheesecake. You can simply mix the whole mango puree to the cream cheese and sugar. Also, you need to add the entire agar agar solution to this mixture.

Instead of the glaze, chop up fresh mangoes and pile them on top of the cake, the flavour will be just as nice as the glaze. Get creative with how you cut the mango and use the pieces to decorate the cake if you prefer.

Bonus Tip for Baking Newbies

If you are a newbie, then you might find it difficult to unmold from the pie pan. So, try making this in bowls or glasses as individual servings. To make the cheesecake in glasses or bowls, set the first layer for 10 minutes, and the second layer for 20 minutes in the refrigerator. After adding the third layer of mango puree and agar agar solution mixture, you need to set in the refrigerator for 3 hours.

Your mango cheesecake is ready with no baking and no eggs. Serve and enjoy eating.

From our editorial team

Have fun with it, and keep tasting!

Whether you make a gorgeous looking cheesecake with glaze, fancy decor and a clean finish, or serve cheesecake cups with slightly messy lines in glasses and jars, once you bite into this cake, the taste is all that is going to matter! So instead of stressing about how it looks, focus on the flavours and keep tasting everything you make, right from the crust, the batter and glaze, adjusting as needed to get the flavours right. And if you are one of those who absolutely must get clean lines showing the different layers, use a cake spatula to level things in the pan, or a piping bag to fill the jars, you will be pleased with the results.