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Eggless No-Bake Mango Cheesecake

Step by step pics and tips ensure that you nail this easy yet tricky recipe successfully at one go. 

Course Dessert
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6


My Cup Measures 240 ml

For Base

  • 15 Pieces (120 g approx) Digestive Biscuits See Note 1
  • 80 g Butter Softened


  • 150 g Cottage Cheese See Note 2
  • 75 g Hung Curd See Note 3
  • 75 ml Cream Dairy or Non-Dairy (See Note 5)
  • 1/2 Cup Boora Sugar See Note 6
  • 1500 g Mango Puree
  • 1/4 Cup Chopped Mangoes Optional
  • 3 tsp Agar Powder + 1 Cup Water See Note 8

Top Layer

  • 200 g Mango Puree
  • 1/2 tsp Agar Powder + 1/4 Cup Water
  • 2 Tbsp Boora Sugar
  • Few Mango Slices for Garnishing


Make the Crust

  1. Crush digestive biscuits either using a rolling pin or in the processor.
  2. Add melted butter and mix nicely. The mixture should look like wet sand.
  3. Put this mixture in the springform pan and press it evenly either with a potato masher or back of a glass.
  4. Keep this in the refrigerator and prepare the filling.


  1. Whip Cream
  2. Take thick cream in a chilled bowl and whip it till you get soft peaks. As to how to whip cream, you may check here.
  3. Keep this in the refrigerator till you work on your cream cheese.
  4. In a blender, add hung curd, cottage cheese and Boora sugar. Blend till you get a smooth creamy paste. It should not be grainy at all.
  5. Cream Cheese is ready. Keep it in the refrigerator.
  6. Fold the whipped cream in the cream cheese using very light hands.
  7. Return this to the refrigerator until you work on china grass.
  8. You may add chopped mango pieces to it if wish to. This is entirely optional.
  9. Take 1 cup water and mix china grass/agar powder in it.
  10. Heat it on medium flame and give it at least 3 to 4 boils.
  11. Simultaneously, heat 150 g mango puree in a pan.

  12. Once the china grass/agar mix has boiled nicely add it, through a sieve, to the warm mango puree. It is necessary to pass it through a sieve as it has microparticles which may ruin your cheesecake.
  13. Mix the two nicely and heat for 30 seconds or so. Switch off the flame.
  14. Wait for just 4 to 5 minutes, till it gets lukewarm and pour this liquid over cream cheese mix. Quickly and gently fold it so that everything incorporates well. You need to be fast at this stage otherwise it will start setting and you will have little lumps of cream cheese.
  15. Transfer this mix to the biscuit base in the springform pan. Tap gently and return to refrigerator.


  1. After about 10 minutes, dissolve 1/2 teaspoon of china grass powder in 1/4 cup water and give it 2-3 boils.

  2. Simultaneously, heat 200g mango puree along with Boora sugar.

  3. Add boiled china grass solution, again passing through a sieve, to the heated mango puree. Wait for sometime till it cools down little.

  4. Take out the cake tin and pour this mix over it. Before pouring just ensure by touching that the cream cheese layer has set partially.
  5. You can put mango puree as it is also, that is without adding china grass. But warm it slightly so that it sticks to the cream cheese mix.
  6. Return this to the refrigerator and forget about it at least for 8 hours. Overnight is better. That’s it. Now you wait patiently. I know, this is the toughest part but no choice. Your impatience may cost you an unset cheesecake.
  7. In the morning, unlock the springform pan and your gorgeous looking Cheesecake is there for you.

Recipe Notes

  1. In place of digestive biscuits, you can take Marie biscuits or some other biscuits. If the biscuits are not sweet then add little sugar to it.
  2. To make cottage cheese: 1 ltr milk gives 150 g cottage cheese. To make fresh cottage cheese, Boil milk. Mix lemon juice in 1/2 cup water and add this to the milk. Slowly, milk will curdle and milk solids will get separated. Put this in a strainer. Wash the milk solids (paneer) under fresh water so that taste of lemon goes away. Now, let this remain in the strainer for an hour or two. By then, it would be completely dry and that's what we want.
  3. To Make Hung Curd:  Put curd in a strainer and keep the strainer on a bowl so that hey is collected there. Keep this in the refrigerator else curd will taste sour. Let it remain like this overnight for thick creamy curd.
  4. You may use store-bought cottage cheese and Greek yogurt also.
  5. For whipping Amul cream, keep the pack in the refrigerator for 4 to 5 hours. Then carefully remove the liquid part and use only the thick cream for whipping purpose.
  6. The quantity of Boora sugar may vary depending on the sweetness of mangoes.
  7. You may use ordinary powdered sugar if Boora sugar is not available. Quantity will remain the same.
  8. When working with china grass, mix in the warm state only. If you let it cool then it will solidify. In case it sets before putting it in the cream cheese mix then again reheat it and then use it.
  9. No essence is added as flavourful mangoes just don't need anything.