No Bake Mango Cheesecake - Mango Shrikhand Cheesecake with Pistachio Crust
Creamy, mousse-y, melt in your mouth no bake mango cheesecake inspired by the popular Indian dessert, mango shrikhand! This is a fusion dessert with cardamom, saffron and pistachios to win over your guests. Eggless and gelatin free.
Servings: 12 slices
Calories: 315kcal
Equipment
- 9 inch springform pan
Ingredients
Cheesecake Crust
- 1 cup Marie biscuit/graham cracker/Parle g crumbs about 13-14 Marie biscuits, 75 g
- 1 cup ground pistachios roasted, unsalted, 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
Instructions
- Add saffron to warm 1 tbsp milk and set aside to bloom.
Make Pistaschio Cracker crust
- Combine Marie cookie or graham cracker crumble and ground pistachios in a bowl.Melt butter and sugars. 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.
Make Cheesecake
- Beat cream cheese until smooth, adding in powdered sugar until combined.
- Add in sour cream and 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.
Notes
Make sure to put in coldest part of fridge to set overnight. This is key.
If you don't want to use nuts, skip the pistachios in the crust and replace with additional cup of Marie biscuit/graham cracker crumbs
Taste the cheesecake mixture once combined. You may adjust sugar level dependent on sweetness of mangoes you used.
You can also serve the mixture in individual serving cups.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 177mg | Potassium: 84mg | Fiber: 1g | Sugar: 17g | Vitamin A: 987IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg