No Bake Eggless Mango Cheesecake
No Bake Eggless Mango Cheesecake is a Delicious recipe made of a layer of crumbled buttery biscuit, cream cheese and hung yogurt flavoured with fresh seasonal mango puree and topped with fresh cut mango chunks. A mango lovers paradise that you just can't get enough of.
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 Multigrain Digestive Oat Biscuits powdered
- 1/4 cup Butter (Salted) softened
- 2 Britannia Cream Cheese packs - 360 grams
- 2 cups Hung Curd (Greek Yogurt) 400 grams
- 1 cup Mango Pulp (Puree)
- 1/2 cup Honey
- 2 Mango (Ripe) cut and pureed for topping
- Mint Leaves (Pudina) for garnish
Instructions
- 1
To begin making the No Bake Eggless Mango Cheesecake Recipe, we will first combine the biscuit crumbs and the butter in a large bowl. Mix well to get a firm crumb like texture.
- 2
Layer the glass in which you are going to serve the mango cheese cake in with the biscuit crumble. Press down with the help of the spoon to make it firm. Refrigerate for 10 minutes.
- 3
In the bowl of your electric mixer add the cream cheese, hung curd, honey and mango puree and whisk until soft smooth and stiff peaks form. Don't over beat, it will curdle the cheese.
- 4
Once done spoon in the mango cheese cake mixture on top of the glass with the crumbs and top it with some mango puree and chopped mangoes. Garnish with mint leaves and refrigerate for at least 4 hours or overnight.
- 5
Serve the No Bake Eggless Mango Cheesecake Recipe as a Dessert for any Party along with Vegetarian Chinese Sizzler With Noodles & Momos Recipe.