• HealthyNidhi

No-Bake Mango Cheesecake

Updated: Oct 8, 2019

This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 cups of fresh mangoes and is surprisingly straightforward to make with your food processor.



A traditional Cheesecake calls for a buttery biscuit base and mousse like cheesecake filling and a topping with mangoes.


Here I have played around with the base and the filling and simplified it. All you need is a food processor and some healthy ingredients like pistachios, dates, ricotta and mangoes of course.


How simple can it get ?? No bake at all.



I wanted the cheesecake to be really Mango-ey and not mango flavoured which is why tons of fresh mangoes are used, not tinned, not baked.


Baking a big cheesecake can get intimidating for some of us and that is why I chose this Super Simple No-Bake Method.


  • Customizable - Use the base and filling with any fresh fruits like strawberry, passion fruit, blueberries etc. with minor tweaking of the flavours.

  • Nutritious - Nuts, dates, ricotta, fresh fruits and flavours.

  • Time saving - No Bake.

  • Fresh - freshly crushed pistachio, homemade/store bought ricotta and chopped fruits.

  • Drop dead gorgeous - So pretttyyy these look!!


Individual serving glasses make the job even simpler.


  • Blitz

  • Assemble

  • Chill and

  • Dig in straight from the cups.



No-Bake Mango Cheesecake



Serves: 4

Preparation time: 25 minutes + cooling time

Cooking time: None

Cuisine: Indian Dessert

Author: HealthyNidhi


Ingredients:


Base:

¾ cup shelled pistachios (unsalted)

8-9 seedless dates (medjool)

1 teaspoon coconut oil

1 teaspoon rosewater


Cheesecake Layer:


1 cup ricotta (or homemade paneer)

2-3 teaspoons clear honey (or 3 teaspoons/8 pieces finely chopped dates)


Toppings:


2-3 cups chopped alphonso mangoes (or any sweet variety)

1 teaspoon rose petals (optional)

1 teaspoon honey

1 teaspoon rosewater


Method:


Base:


  1. In a food processor blend the pistachio with seedless dates along with coconut oil until very smooth and well blended.

  2. Add rose water and keep aside.


Cheesecake Layer:

  1. Mash the cheese till smooth with no crumbs visible.

  2. Add honey, cardamom and blend well.


Toppings:


  1. Chop mangoes into small bite-size pieces.

  2. Add additional honey, if not sweet.

  3. Add rose water and rose petals.

  4. Serve chilled.


Top tips:


  1. Use passion fruit pulp in the cheese layer to add more flavour.

  2. Can be stored for 2-3 days if covered, though mangoes may brown slightly.

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