Eggless Mango Cheese Cake

Recipe by
Total Time:
6 - 8hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 250 gm - Cream cheese
  • 170 gm - Cream
  • 75 gm - Unsalted butter (melted)
  • 1/2 cup - Sugar
  • 3/4 to 1 cup - Mango puree
  • 15 gm (1 tbsp) - China grass (you can substitute with gelatin too)
  • 1/4 cup - Water
  • 1.5 cups - Biscuit crumbs
  • 2 tbsp - Toasted nuts (optional)

How to Make Eggless Mango Cheese Cake

  • Powder the biscuits coarsely. Add melted butter and mix well till slightly moist.
  • The biscuit base is ready. You can set the cheese cake in an 8 inch spring form pan or in individual glasses.
  • If using the latter, spoon the mixture into each glass, press it firmly with the back of a spoon and refrigerate.
  • Meanwhile, you can make the other 2 layers ready. Add China grass in water and heat.
  • Once the China grass is completely dissolved, take it off the flame and keep aside.
  • Chop the mango pieces roughly and puree until smooth.
  • Add the puree to the dissolved China grass and mix well.
  • Then add half of this mixture to a bowl containing cream, cream cheese and sugar (reserve the other half for the 3rd layer). Mix well until evenly distributed.
  • Add the cheese-mango layer to the glasses till they are three quarters full and return them back to the fridge to rest for at least 1.5 hours.
  • Then pour the reserved mango puree and allow to set for 4-5 hours or preferably overnight.
  • Dry toast the nuts (or with a little ghee) until slightly crispy and serve chilled with chopped nuts of your choice. Recipe courtesy: Sharmi's Passions