Vegetarian Eggless Gelatin Free Mango Cheesecake


“I will stop loving you when an apple grows from a mango tree on the 30th of February.”- Just kidding

Mangoes are in the market. It’s my best buddy-my best half’s birthday. Mango being his favorite fruit and me being vegetarian and allergic to eggs what a great treat other than mangos can serve better. Here is the simple recipe:


For Crust

  • 160-180 grams (1 1/2 cups) graham crackers or digestive biscuits or any other plain sugar free crackers, powdered
  • 100 gm coconut oil or butter (at room temperature)

For Filling

  • 1 cup Xylitol/ Stevia or powdered sugar
  • 3 cups thick full cream yogurt or Greek yogurt or hung curd
  • 300 gm paneer or cottage cheese
  • 100 gm Cream cheese
  • 1 1/2 cups water
  • 10 grams China grass or Agar agar
  • 3 mangoes, peeled, chopped and pureed
  • 1 tsp pure vanilla extract

Preparation for the crust

  1. Pulse the graham crackers or digestive biscuits in a food processor until they are powdered or place all the biscuits in a Zip lock and with a rolling pin beat until the biscuits are powdered.
  2. Add melted butter or coconut oil until the mixture comes together and nicely blended.
  3. Pour this cracker and butter mixture in a deep round baking pan with a removable bottom preferably or a regular round pan..
  4. Keep in the refrigerator for chilling for minimum 15 minutes to an hour.

Preparation for the filling:

  1. Break the china grass or agar agar into small pieces and soak in 1 1/2 cups water. Wait for about 10 minutes until it becomes soft. Place the agar agar and water mixture on low flame until it melts completely. This takes about 10 minutes. Make sure this should not boil.
  2. Place the yogurt, paneer or cottage cheese, cream cheese and the xylitol and process until smooth and creamy. You can do with a hand whisk or a blender. Stir in the vanilla extract and mix well.
  3. In another pan, heat the mango pulp over a medium flame. Do not allow this to boil. Once warm turn off the heat.
  4. After agar agar melts completely, transfer this hot mixture into the hot mango puree, keep stirring it as it sets quickly.
  5. Now add mango mixture, agar agar (blended together) into the yogurt, paneer, and cheese mixture and beat well with a whisk until well blended.
  6. Pour this mixture over the prepared crust, level it with a spoon or back of spatula.
  7. Place in the refrigerator to set for 4-5 hours.
  8. I kept in overnight and serve chilled.
  9. We were around 15 people who had it sensibly and there is still 3 slices left:-)

NOTE: Agar is much more powerful than gelatin : 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder. – The most important thing to know is that agar needs to be first dissolved in water (or another liquid like milk, fruit juices…)


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