If you are a mango lover just like me, try out these No Bake Mango Cheesecake Jars. They are creamy, tangy, bursting with fresh mango flavour and are absolutely delicious. The most important thing is, they are absolutely easy to make and requires NO BAKING! They are suitable for any occasion and can be made ahead of time. They look so delightful and luxurious, and look like you have spent hours in the kitchen to make them. No one will ever know that they are so simply to make. Now without wasting much time let’s dive in and make this tropical delightful dessert.
WHAT IS NO BAKE MANGO CHEESECAKE JARS?
NO BAKE MANGO CHEESECAKE JARS is a luxurious dessert that resembles any other cheesecake but we make this in cups instead of a springform pan. Unlike any other cheesecake no bake mango cheesecake does not set completely and it has a creamy texture. You only need a few ingredients to make this and it comes together in just a few minutes.
The NO BAKE MANGO CHEESECAKE is made up of 3 layers, the crust which is made of crushed biscuits, the middle layer is the mixture of cream cheese, whipped cream and mango puree, and the final layer is the mango puree and chopped mangoes.The mango puree and mango cubes makes so much of a difference, so make sure you use fresh Indian or Pakistani mangoes to make this dessert. I used Kesar Indian mangoes to make this cheesecake. If mangoes aren’t in season then you can buy canned mango puree which can be found in many Indian stores.
PREPARING THE CRUST
The crust is the bottom layer of the no bake mango cheesecake, which is usually made up of graham crackers. If you can’t find them you can go head and use any digestive biscuits available just like I did. All you need to do to prepare the crust is to pulse the graham crackers or digestive biscuits in a food processor until they are coarsely crushed and resemble breadcrumbs. The crushed and coarsely powdered biscuits are then mixed with melted butter and added to the bottom layer of the cups.
MAKING MANGO PULP
You add chopped mango cubes into the blender and blend until you see a smooth pulp. Don’t add any water to make the mango puree, just add chopped mango cubes and you will have a smooth pulp.
Trust me, the mango pulp makes so much of a difference, it can make or break the dessert. So I suggest you to use good Indian or Pakistani mangoes to make the mango pulp. I like to personally use Indian kesar or alphonso mangoes, they are the best in the world. Please don’t buy the mangoes you get in super markets, they are so bland and sour, it is not suited to make this dessert. If you can’t find fresh mangoes then get a canned kesar mango pulp from any Asian store and you are all sorted.
PREPARING THE CHEESECAKE FILLING
The cheesecake filling is made by using cream cheese, sugar, whipped cream and fresh mango pulp. A block of cream cheese is whisked with the help of an electric mixer. The whipped cream is separately whisked until it reaches its peak stiffness. Then you fold in cream cheese, whipped cream, mango puree and some icing sugar to form the cheesecake filling. Once the cream cheese filling is ready, spoon it into the jars over the crust. Let that set in the refrigerator for 4 to 6 hours. If you have more time let that chill overnight for best results.
HOW TO SERVE MANGO CHEESECAKE JARS?
Once the cheesecake is chilled and set in the refrigerator, spoon two to three tablespoons of the mango pulp over the cheesecake filling. Additionally garnish with some chopped mangoes and dig in! You can actually decorate it however you like, pipe some whipped cream or anything you like.
CAN I MAKE IT AHEAD OF TIME?
Yes, you can. Add the crust and the cream cheese filling, cover the jars with a cling film and let it sit in the refrigerator. It stays good for 1 to 2 days. Once you are ready to enjoy, garnish it with fresh mango pulp and some chopped mangoes and enjoy!
THE PROCESS
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NO BAKE MANGO CHEESECAKE JARS
Ingredients
- 200 g Digestive biscuits
- 4 tbsp butter
- 300 ml whipping cream
- 280 g cream cheese
- 1 cup + 1/4 cup mango pulp
- 1/4 cup icing sugar
- 1/2 cup chopped mangoes
Instructions
- Add the digestive biscuits in a zip lock bag and crush with the help of a rolling pin, until it forms fine crumbs. Alternatively you can also pulse it in a food processor.
- In a bowl mix together the biscuit crumbs and the butter gently. Divide the crumbs between 4 dessert jars evenly. Press the crumbs gently with the help of a glass.
- Keep these dessert jars with biscuit crumbs in the refrigerator for about 10 minutes for them to set, while we work on our cream cheese filling.
- Whisk the cream cheese in a bowl until there are no lumps found.
- In a separate bowl whisk the whipping cream until it reaches its peak stiffness.
- In a mixer jar, add freshly chopped kesar mango cubes and blend it to form a smooth pulp. If you can't find fresh mangoes, use canned kesar mango pulp.
- Add the whipped cream, mango pulp, icing sugar into the cream cheese bowl and fold all the ingredients gently until they are just combined.
- Divide the cream cheese filling between all the 4 dessert jars evenly. Tap the jars on the kitchen counter many times, so that the cream cheese filling spreads evenly.
- Place the jars in the refrigerator to chill and set for at least 4 to 6 hours. If you have more time, I recommend chilling it over night for best results.
- Once the dessert is set, spoon over some fresh mango pulp, add chopped mangoes and enjoy.
Video
@cookwithnoorain No bake mango cheesecake jars Its mango season and if you are a mango lover you must try out these no bake mango cheesecake jars. Simple, easy to make and delicious The detailed recipe is on my blog and link is in my bio #nobakedessert #mangocheesecake #mango #recipe #cooking
♬ original sound – noorainhuma
