Eggless, No Bake, Mini Mango Cheesecakes

A stroll about the fruit markets with its sweet, tempting display of summer produce in a rainbow of fresh flavors, I have a feeling I’ll be preparing and sharing dainty desserts all summer long.

Of all the wonderful things that summer brings, I look forward so much to the mango festival happening at the local stores around here at this time of the year—sweet, sweet excuse to indulge in a variety of luscious goodness. There are few things quite like the flavor and scent of Alphonso, Rajpuri and Badami at the peak of their season. I just can’t stop picking them, and the result is an ever-inspiring list of mango dishes, though nothing compares to eating them whole, I admit.

With the warmth of the golden summer afternoons wrapping us firmly, I find myself spending as little time in the kitchen as possible. And whenever I’m there, the urge to stir up a totally chill sipper, or whip a stress free, preferably cool treat, for a lazy lunch or dinner, is irresistible. And that’s how this mango cheesecake happened. 

This is one cool, creamy, fruity dessert mango fans will fall for. The best part is, the recipe requires no oven, no stove, no eggs, and absolutely no stress, ah! With a little prep, this make ahead treat could be the highlight of your garden party or mid-summer soiree. Speaking of which, have your checked out my previous no bake cold cheesecake recipe?

Chilled layers of cookie crumbs, mango infused cream, and fresh fruit puree makes a refreshing dessert. Make it in small glasses, and the result is elegant, delicious, and you get to control the portions too.

Normally cheesecake is made with graham cracker crumb crust. However, in the absence of these, you can use digestive biscuits, or consider shortbread cookies, gingersnaps, or chocolate sandwich cookies like oreo. Macerated mango topping adds an extra dimension of flavor and fruity freshness to these beautifully layered delights. And oh, I used fat free cream cheese and the lighter version of the biscuits to cut down on the guilt and calories!

What better meal finale on a sweltering summer day than a cool, striped, mini indulgence layered in pretty glasses? Enjoy!

Eggless, No Bake, Mini Mango Cheesecakes

(recipe adapted from Edible Garden)

Ingredients

Make about 10-12 individual cheesecakes

Prep 20 minutes, plus chilling time

¾ cup finely ground digestive biscuits (I used Mcvitie's digestive light)

85g unsalted butter, melted

226g cream cheese, softened (I used Philadelphia fat free)
160g cream, softened (I used Nestle)

½ cup caster sugar

1 tablespoon unflavored gelatin

¼ cup water

1 ½ cup mango puree (I used freshly pureed Alphonso)

For garnish

Lightly macerated, diced mangoes (I used fresh Badami mango chunks)

Sweetened whipped cream

Crushed pistachios

Mint sprigs

Directions

In a food processor, blitz biscuits until fine crumbs form. Add butter, and pulse again to moisten. Alternatively, crush biscuits by placing in a plastic zip lock bag, bashing with a rolling pin.

Spoon the mixture evenly between 10-12 (depending on size) individual glass molds (I used 10 glasses in assorted sizes). Alternatively, make one big cheesecake using a 9-inch spring form pan. Press the mixture firmly into bottom using your fingers, or the back of a spoon. Refrigerate for 10 minutes, or until filling is ready.

To make the cheesecake filling, make sure that the cream cheese is at room temperature, this makes it easier to whip without lumps. Beat cream cheese with an electric mixer on medium speed until soft and silky, about 4 minutes. Then beat in sugar and cream until well-blended and smooth, about 3 minutes, frequently scraping down the sides of the bowl with a rubber spatula.  Set aside.

Meanwhile, soften gelatin by placing it in ¼ cup cold water for 5 minutes, then microwave on high for 30 seconds, or until the granules dissolve to a clear liquid. Cool completely, then stir into the mango puree and mix to combine—make sure there a no lumps.

Reserve half of the mango puree, and fold the rest through the cream cheese mixture, mixing thoroughly. Remove cheesecake molds from fridge, and pour the filling over the biscuit base, filling each about two-thirds full, or to your preference. Smooth top with spatula, and gently tap bottom on counter to release any air bubbles. Chill for 30-45 minutes, or until a bit firm.

Now spoon the reserved mango-gelatin mixture on top of the filling, spread evenly. Cover, and refrigerate until firm, preferably overnight. At this stage, it can be stored in the refrigerator for several days—just make sure it is covered so it doesn’t dry out, or absorb flavor from other food.

Serve cheesecake with lightly macerated mangoes, sweetened whipped cream, and crushed pistachios, if you like. Garnish with mint sprigs—Bon Appétit!

Oh and, before I run off to catch up on the correspondence, here’s a glimpse of the lovely recipes I’ve been sharing on my facebook album—make it tonight. So if you are on fb, hope you’ll stop by to say hello.