Creamy, mousse-y, melt in your mouth no bake mango cheesecake. Indian fusion dessert combining Mango Shrikhand with cheesecake. This delicious twist adds cardamom, saffron and pistachios to win over your guests! Mangos are a HUGE part of Indian food culture and it’s safe to say we are obsessed with mango season. So, this recipe celebrates that love of mangoes by making it into an easy, delicious dessert !
- Gelatin free
- Active time: 25 minutes
My family has a huge love of mangoes. Every year my parents buy a few big box of mangoes from the Indian grocery store. We’d cut and puree the pulp to freeze aam ras to enjoy during the cooler months. Indian mango cheesecake. I’m a big fan of mangoes and cheesecake so this mash up was inevitable.
Let’s get to the kitchen and start making this unique mango cheesecake.
Tips on Making the Cheesecake
- Use a 9 inch springform pan: this will make it easy to unmold the cheesecake
- Fridge temperature: When refrigerating to set, put the mango cheesecake in the back and coldest part of your fridge. This is KEY. Since, there is no agar agar or gelatin used to make this set, the temperature of the fridge is important.
- Ingredients temperature
- Cream cheese: Should be at room temperature. Remember to take it out of the fridge about 2 hours prior to making the cheese cake. This will ensure it is easy to beat and comes out smooth.
- Heavy Cream: Ensure the heavy cream is as cold as possible prior to whipping. I also stick my whisk into the freezer before using it to whip the heavy cream.
- Cream cheese: Use full fat and use a block of cream cheese. Not whipped cream cheese.
- Mango: I love ripe champagne mangoes for this. If not available, use canned aam ras (with no sugar added)
- Pistachios: Roast the pistachios and then grind in preparation. To make nut free, simply skip pistachios and add a cup of cracker crumbles to the crust.
- Sugar: Powdered sugar mixes in easily and helps to avoid a grainy texture. Sugar can be adjusted based on sweetness/ripeness of mangoes.
Making the no bake mango cheesecake
- Prep the ingredients: roast and grind pistachios, cookie/crackers, melt the butter and puree the mangoes. Bloom the saffron.
- Make the crust: Use a springform pan to make the crust
- Make the mango shrikhand cheese cake filling: Beat the cream cheese and sugar. Add in pureed mangoes and whipped cream and spices.
- Refrigerate to set: Recommend overnight, atleast 8 hours. If you need firmed slices, stick in freezer for an hour or two to get cleaner slices. This is a mousse like cheesecake so it is soft.
Decorating the Cake
I’m a huge fan of simplicity as you can see over at my Chikoo Cheesecake post.
So, for this mango mousse cake I chose to just do a half moon around the cheesecake. You could also top with more whipped cream or slices of fresh, ripe mango!
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
No Bake Mango Cheesecake – Mango Shrikhand Cheesecake with Pistachio Crust
- 9 inch springform pan
- 1 cup Marie biscuit/graham cracker/Parle g crumbs about 13-14 Marie biscuits, 75 g
- 1 cup ground pistachios roasted, 115g
- 5 tbsp butter melted
- 3 tbsp sugar
- 3 tbsp brown sugar
Mango Shrikhand Cheesecake
- 2 mangos (ripe) cut and pitted, about 330 g
- 16 oz cream cheese bars of cream cheese (2 packages)
- 1 cup heavy cream very cold, keep in fridge until ready to use
- ⅓ cup sour cream 73g
- 1½ cup powdered sugar
- ½ tsp cardamom
- 2 pinches saffron generous pinches – add to warm milk (next)
- 1 tbsp milk Warmed, used to bloom saffron
- Add saffron to warm 1 tbsp milk and set aside to bloom.
Make Pistaschio Cracker crust
- Combine Marie cookie or graham cracker crumble, coconut, cardamom in a bowl.Melt butter and sugar. Pour into dry ingredients. Stir to combine well.
- Firmly pack into spring form pan. Use bottom of small bowl or cup to help press mixture into pan (can also use hands). Line pan with crust on bottom and sides firmly. Freeze until ready to add cheesecake mixture to help firm up crust.
- Beat cream cheese until smooth, adding in powdered sugar until combined.
- Add in mango puree. Add bloomed saffron and cardamom. Mix.
- In separate bowl, whip very cold heavy cream until stiff peaks form and you have whipped cream. Add to mango cheesecake mixture and combine with a spoon with a light hand to retain fluffiness.
- Pour mango cheesecake mixture into springform pan with crust you made in the first part.
- Cover and refrigerate 6 hours or overnight. Keep in coldest part of fridge. I often put it in the freezer for 2 hours before serving to easily make clean slices.