No-Bake & No-Gelatin Honey Cheesecake Recipe

Summer is fast approaching, which means it’s time to make my No-Bake Mango Cheesecake! This vegetarian cheesecake recipe has all the creamy goodness you crave, without using eggs or gelatin. You can also easily make this a vegan recipe if needed.

Luscious cream cheese, fresh, sweet mango, and crispy digestive biscuits combine forces to make this delectable mango cheesecake recipe. Best of all, it’s made without eggs or gelatin!

This 3-layered dessert masterpiece is sure to become a summertime favorite. It starts with a cinnamon-flavored biscuit crust which is then topped with a mango-flavored cream cheese filling. Then I top the whole thing off with a sweet mango glaze for an added punch of bright, sunshiny flavor!

While this eggless cheesecake recipe does require time and patience to make, it is worth every second of effort. However, as a no-bake cheesecake, you don’t have to turn on the oven which is wonderful news in the midst of our hot and sticky Indian summers. And, if I’m being honest, most cheesecakes are more involved than other cake recipes.

I should note that the cheesecake does not have a smooth appearance because I have not heated the mango purée while adding the hot agar agar solution. Why, you ask? Well, we personally do not like the taste of cooked mango in this creamy dessert. While it might look a little rough around the edges, the taste of this cheesecake is damn good.

You can also easily coat the mango topping with a dusting of cocoa powder, powdered sugar, cinnamon, or even some extra biscuit crumbles. Nobody will even know that it isn’t perfectly smooth looking, because they’ll be so wrapped up in how deliciously smooth it tastes!

Ingredient Notes

The ingredients for making this mango cheesecake are pretty easy to find. There are also plenty of places where you can make some substitutions. Here’s everything you’ll need:

• Cream Crackers or Digestive Biscuits – I have made this mango cheesecake with both cream crackers and whole wheat Marie biscuits; both taste good. You can also use your choice of crackers or cookies — graham crackers, vanilla wafers, pretzels, and Saltines will all work. Just note that you might need to add more or less sweetener depending on your choice.
• Honey or Melted Butter – I opted to use honey to help my crust stick together and since I was using crackers which were not sweet, but you can easily swap in melted butter. If you are using a less sweet cracker as your base, you may consider using honey or adding some confectioner’s sugar (powdered sugar) with the melted butter. For a vegan crust, simply use plant-based butter or margarine.
• Ground Cinnamon – I love the warmth that cinnamon gives this cheesecake crust, but you can omit it if you prefer.
• Mangoes – I used alphonso mangoes, but you can use any good quality mangoes which are sweet and have a firm flesh. Avoid using mangoes having a fibrous texture. Frozen mango chunks will also work; just let them defrost before blending.
• Cream Cheese – Use a good quality cream cheese. I opted for Philadelphia cream cheese, which is available easily. If you are vegan, swap in your favorite plant-based cream cheese substitute.
• Cream – I used light cream, but heavy whipping cream or coconut cream will also work.
• Vanilla Extract – Feel free to use vanilla essence, powder, or paste instead.
• Sugar – I have used plain white granulated sugar, but cane sugar or brown sugar or powdered sugar will also work to make the top mango cheesecake layers.
• Water – Filtered is preferred for the best taste.

How To Make Mango Cheesecake

1. Below are the ingredients required – in counterclockwise order from left – biscuits (or crackers), cream cheese, mangoes, agar agar, and light cream.

2. Cut the agar agar strands with kitchen scissors to small pieces. You should get about 5 to 6 tablespoons of finely chopped agar agar strands.

3. Soak the agar agar pieces in ½ cup of water for 25 to 30 mins. Read on below if using agar agar powder.

4. Meanwhile, break 14 to 15 crackers or biscuits in a dry grinder, blender or food processor. Powder to a fine consistency. A slightly semi-fine consistency is also alright.

5. Add ¼ teaspoon ground cinnamon and 3 tablespoons honey or 3 tablespoons melted butter.

TIP 1: Remember to add honey if using crackers which are not sweet. Here I have used cream crackers which are not sweet and so I have added honey.

TIP 2: If making the mango cheesecake with sweet crackers or biscuits add melted butter.

6. Process till the honey or butter mixes well. Scrape with a spoon or spatula if required.

7. Grease the base of a 8 inch detachable pie pan with softened butter. This is a tart pan with a detachable base, but a springform pan will also work. Skip this step if you are using individual bowls or glasses.

8. Place the powdered cracker or biscuits on the greased pan base. Spread the layer evenly with a spoon or spatula and press in the crust with your fingertips. Place the crust in the fridge for about 15 minutes to set.

9. Peel and chop 3 medium-sized mangoes. Prepare the mango purée in a blender. Divide the mango puree into two roughly equal portions in separate bowls and keep aside.

Note that the mango puree has to be thick and pulpy. If the mangoes yield a thin or runny puree, then you will have to increase the amount of agar agar. Keep in mind that alphonso mangoes blend to give a thick puree.

10. Beat or whip 200 to 225 cream cheese, 200 ml light cream or whipping cream, ½ cup sugar and vanilla extract to a smooth even mixture.

I have used a wired whisk which takes some extra time and a lot of effort, but I could use the exercise! You can also use a hand held beater, a food processor, or stand mixer to do this job and make your life easy 🙂

11. Add half of the mango puree to the whipped cream cheese mixture. Mix very well.

12. Now heat the pan containing the agar agar and water to a simmer over a low heat. Keep on stirring and cook this mixture till the agar agar dissolves in the water and you see a smooth gelatinous liquid.

For agar agar powder: If using agar agar powder, add to water at room temperature at this step. Add about 3 to 3.5 teaspoons of agar agar powder to water. Soak for a few minutes and later cook till the mixture looks gelatinous.

13. Allow the agar agar solution to cool for about 2 minutes, then add half of it to the mango cream cheese mixture and stir quickly and vigorously.

14. Add another half of the agar agar solution to the remaining half of the mango puree and stir quickly to make an even mixture. Keep aside.

15. Pour the mango cream cheese mixture on the base cracker layer. Shake the pan gently to spread the cream cheese. Use a spatula or the back of a spoon to even out the mango cream cheese layer.

16. Place the pan in the fridge for about 20 to 25 minutes for the second layer to set a bit. Then, spread the remaining mango+agar agar mixture very gently on the cream cheese layer without disturbing it.

17. Here’s the assembled mango cheesecake before going into the refrigerator. Refrigerate for 5 to 6 hours or overnight till the cheesecake is set.

18. This is mango cheesecake set and done, the next day. Gently remove the base on a cake stand or on a serving plate. This one is just topped with some mint leaves for garnish.

19. You can decorate the cheesecake with chopped mangoes, chocolate shavings, whipped cream, or anything that you and your family prefers.

The one in the photo below has cocoa powder sprinkled on it and is topped with chopped mangoes and a sprig of mint leaves in the center.

20. Slice the mango cheese cake and serve immediately. Enjoy!

Expert Tips

• If you are making this no-bake cheesecake for the first time, I suggest you use individual glasses or bowls. Removing the cheesecake from the pan is a little tricky, and until you are familiar with the consistency it should have when it is properly set, layering the items in glasses will give you more leeway. Even if it doesn’t totally set up, it’ll still be delicious!
• Make sure your cream cheese mixture and mango purée are at room temperature (or slightly warmer) before adding the agar agar solution. If they are too cold, the agar will seize up and create lumps. If this happens, don’t fret! You can run them through a blender until they are smooth.
• Give your cheesecake ample time to set up in the fridge. Since this is a no-bake cheesecake, you are relying on only the agar agar to help set the cheesecake. I suggest making this the night before you plan on serving it so that you have plenty of chilling time.

FAQs

Can I make a vegan mango cheesecake using this recipe?

Sure thing! Just use plant-based cream cheese and coconut cream in place of the dairy.

Can I make the crust gluten-free?

Absolutely. Just choose a biscuit, cookie, or cracker that is gluten-free.

Why are there lumps in the mango and cheesecake fillings after I add the agar agar solution?

Ooops! Sounds like the cream cheese mixture and the mango mixture were already chilled when you added the agar agar, which can cause lumps to form. Not to worry! You can run them through a food processor for a few minutes to remove the lumps. You can also gently heat either mixture to help you dissolve the agar solution into them.

Can I use cream cheese spread instead of cream cheese?

Unfortunately not, as cream cheese spread has a different consistency and taste.

Can I use mascarpone instead of cream cheese to make this mango cheesecake recipe?

More Mango Delights!

Mango Cheesecake (No Bake)

This delicious mango cheesecake is a no bake recipe and has all the creamy goodness you crave, without using eggs or gelatin.

For bottom layer of mango cheesecake

• 14 to 15 or Marie biscuits
• or 3 tablespoon melted butter. (I used honey) – add honey if using crackers which are not sweet.

For the middle cream cheese layer and top layer

• 200 to 225
• or heavy cream
• or ½ teaspoon vanilla essence
• or add as required depending on the sweetness of the mangoes
• 5 to 6 chopped agar agar strands or 3 to 3.5 teaspoons agar agar powder

Making the base layer

• Break the biscuits or crackers and add them to a food processor or a dry grinder and process them to a fine consistency. Add cinnamon powder and honey or melted butter and just process them once more till the honey or butter is evenly mixed.
• Grease a detachable 8 inches pie pan bottom with unsalted butter.
• Place the ground crackers/biscuits on the pie pan and with your fingertips or a spatula just press them and make an even layer.

Making middle and top layer

• If you want a silken looking mango cheesecake, then just heat gently through the mango puree and add the hot agar agar solution to it. Stir and then add half of this mango puree to the cream cheese mixture. The remaining half you keep aside and then use it to make the top most layer.
• If the agar agar solution solidifies, then reheat it again adding some water or melt on a hot water bath.
• Make sure that you get a thick mango puree. If the prepared mango puree is runny or thin, then you will need to add more agar agar.
• If you want to make just a two layer cheesecake, then add the entire mango puree to the cream cheese, cream, sugar mixture. Also add the entire amount of agar agar solution when it becomes warm to the mango cheese cake mixture.
• For making the cheesecake in serving glasses or bowls, first layer with the cracker crumb layer. Set for 10 mins in the fridge. Then add the mango cream cheese layer in the glasses/bowls. Allow to set for 15 to 20 mins. Then add the mango puree layer and keep to set for 2 to 3 hours.

Mango Cheesecake (No Bake)

Amount Per Serving

% Daily Value*

Saturated Fat 10g

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Vitamin A 1429IU

Vitamin B1 (Thiamine) 1mg

Vitamin B2 (Riboflavin) 1mg

Vitamin B3 (Niacin) 1mg

Vitamin B6 1mg

Vitamin B12 1µg

Vitamin C 28mg

Vitamin D 1µg

Vitamin E 1mg

Vitamin K 7µg

Vitamin B9 (Folate) 56µg

* Percent Daily Values are based on a 2000 calorie diet.

This easy no-bake vegan cheesecake has the creamiest filling and best-ever texture without being overly heavy. It comes together in just a few simple steps with no baking and sets perfectly in the refrigerator.

With an entire cookbook written on no-bake vegan desserts, I think it’s pretty safe to say that no-bake cheesecakes are my favorite to make! I love that they’re fuss-free and pretty much fail-proof! This recipe forms the base of lots of my vegan cheesecake recipes including oreo cheesecake, pecan pie cheesecake, and gingerbread cheesecake.

What to expect from this recipe

✔️ Made with just 10 ingredients.✔️ No baking or cooking involved.✔️ Light, creamy cheesecake consistency with a crunchy buttery crust.✔️ Sets in the fridge.✔️ Completely eggless, and dairy-free with a gluten-free option.

🍰 Ingredients Needed

This easy cheesecake comes together with just 10 simple ingredients, a lot of which you may already have in your pantry!

I always add vegan yogurt to my cheesecake recipes. It helps to create a light and creamy consistency that isn’t too rich like some cheesecakes can tend to be. Vegan Greek-style soy or coconut yogurt works best.

For the crust, you can use any vegan cookies of your choice. I like to use digestives or ginger nuts, a graham cracker crust will also work. To keep this no-bake vegan cheesecake gluten-free, just go for GF cookies.

The coconut oil is essential for setting the filling as it solidifies when chilled. This is what makes it possible to create a set vegan cheesecake without using setting agents like agar-agar or gelatin which is found in many traditional cheesecakes.

Fresh lemon juice, vegan cream cheese, and cashews work together to create a tangy cheesecake flavor.

Vanilla is the main flavor that comes through in this dairy-free cheesecake so we’re using a whopping 2 full tablespoons of it. You can swap out the vanilla extract for a tablespoon of vanilla bean paste or the seeds from a vanilla pod.

Ingredient swaps

Vegan cream cheese: You can swap this out for full-fat coconut milk. It needs to be a full-fat canned variety to get a rich creamy consistency. Reduced fat coconut milk and other plant milk will NOT work for making vegan cheesecake.

🥣 How to make a no-bake vegan cheesecake

(Full ingredient quantities and instructions are in the recipe card at the end of this post)

(1) Add the cookies and sea salt (dry ingredients) to your food processor and blitz them into fine crumbs.

(2) Add the vegan butter and blend again until the mixture sticks together to form a dough consistency.

(3) Add the crust to a 7″ cake pan with a removable base that’s been lined with parchment paper. Use the back of a large spoon to smooth out the crust.

(4) Place the crust in the fridge to firm up slightly while you prepare the cheesecake filling.

(5) For the creamy filling, add all of the ingredients to your blender and blitz until smooth and creamy.

(6) Pour the filling on top of the crust and smooth out the top with a spatula. Place it in the fridge to set for at least 4-5 hours. Overnight works well!

(7) CAREFULLY remove the set cheesecake from the tin by gently pushing the base of the pan upwards. If needed, you can wipe the outside of the pan with a damp cloth which will help to loosen the cheesecake inside.

(8) Add your garnish and it’s ready to serve right away unlike cheesecakes that are set in the freezer!

🍰 Decorating and serving suggestions

• Decorate the cheesecake with fresh berries or fruits of your choice, or leave it plain.
• I like to serve it with some strawberry or raspberry coulis. Simply blend a cup of fresh strawberries or berries with 2 tablespoons of maple syrup and you’ve got a delicious strawberry sauce.
• You can also garnish it with some chocolate curls like my Black Forest cheesecake.
• Serve topped with some vegan whipped cream.

👩‍🍳 Recipe Success Tips

• Soak your cashews: Firstly, you need to make sure that your cashews have been soaked for a minimum of 4 hours. But I’ll let you in on another secret, you can actually “quick-soak” them for 30 minutes to an hour in boiling water. The heat will accelerate the process and they will soften quicker!
• Use a decent blender: If you can, use a good quality high-speed blender. It will be a reliable investment that will get you amazing results when making no-bake desserts.
• Be patient with the blending process: All blenders are different, and some just take a little more time to do the job. So if your blender is taking more time to get a smooth cheesecake filling, give it a little break between blitzing. Make sure you scrape down the edges with your spatula every now and then to give it a helping hand to get the creamy result.
• Use a pan with a removable base. This is a vital step as it will be pretty tough to remove the set cheesecake from the pan otherwise.

💬 Frequently Asked Questions

How do I store no-bake cheesecake?

Place the cheesecake in an airtight container and keep it refrigerated. It’ll stay fresh in the fridge for up to 5 days (it NEVER lasts that long in this house!).

Can I freeze no-bake cheesecake?

Yes, you can freeze it in an airtight container for up to a couple of months. I recommend slicing the cheesecake into individual servings to make it easier. Just defrost the slices an hour before serving, or overnight in the fridge.

Can I make the crust without a food processor?

Yes, to make the cookie crust without a food processor, simply pop them into a plastic bag and use a rolling pin to bash them into crumbs. Melt the vegan butter and mix them together in a bowl before pressing the crust into the prepared cake pan.

More vegan cheesecakes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Description

This is the best no-bake vegan cheesecake you will try. With a buttery no-bake base, creamy vanilla cheesecake filling. It’s the perfect summer dessert for when you don’t want to turn on the oven!

Crust

• , digestives or ginger nuts work well
• ( )

Filling

• ( ) , soaked *see recipe notes
• vegan cream cheese
• vegan Greek-style yogurt, or plain soy or coconut yogurt
• pure maple syrup
• , *see recipe notes
• fresh lemon juice

Garnish (optional)

• Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with fresh berries such as strawberries and raspberries or fresh fruit of your choice.
• Use a hot wet sharp knife to slice the cheesecake into portions before serving.
• Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.

• Soaked cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your  by soaking them in boiling water for one hour
• Swap the vegan cream cheese for chilled coconut milk. Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the cans.
• To make the , simply place the cookies into a plastic bag and use a  to bash them into fine crumbs. Then melt the vegan  and mix it together with the cookie crumbs.  into the prepared  pan and chill to set it before adding the filling.

Hey there, I’m Christina
I’m the face behind all the recipes here on the blog addictedtodates.com (which happen to be mostly desserts, yay!). I also have a background in Culinary Arts.

No-Bake & No-Gelatin Honey Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made honey cheesecake using agar powder instead of gelatin.For those who don’t like gelatin, I think I used agar powder for cheesecake for the first time.

It is definitely a little harder than gelatin and hardens with a texture similar to yokan.The transparent honey layer has a texture similar to yokan, and the white cheesecake layer has a soft feel.

Dough with agar in it hardens quickly if left at room temperature, so you have to work quickly in the freezer to harden it.If the dough is hardened at room temperature, you can microwave it for about 10 seconds and mix it before use, but once the agar hardens, it does not turn into a complete liquid, and some hardened particles seem to remain.

However, if you pour it and harden it, it will harden and it will be fine to give it a shape~^^Boil agar in a pot and mix it with cheesecake dough while it is hot without cooling it separately so it doesn’t harden.

It takes a lot more time and hands than using gelatin, so it seems a little cumbersome to use agar powder~It has a lot of honey taste, so it is fragrant and has a natural sweet taste, so it is delicious without burden~*^^*

The two mango layers of this ultra-creamy No-Bake Mango Cheesecake are made using fresh mangoes and without gelatine! It’s the perfect healthier dessert to try this mango season!

Why You’ll Love This Recipe

• It has a creamy, mousse-like texture even though there’s no heavy cream and no cream cheese filling involved!
• It only uses a minimal amount of oil.
• It’s a vegetarian cheesecake recipe (even vegan) that’s made without gelatine or eggs!
• It’s a no-bake cheesecake recipe which means that there’s no oven required!
• It’s refined sugar-free and uses a lot of whole food ingredients.

Ingredients & Substitution Notes

• Ground Almonds & Coconut Flakes: Instead of a biscuit crust, this cheesecake’s crust is made with ground almonds and coconut flakes. You could make a more traditional crust by using digestive biscuits or graham crackers but we have never tried it that way.
• Coconut Oil: is used instead of melted butter to keep the crust sticky.
• Fresh Mangoes: The two layers of this mango cheesecake consist of mango puree, made from fresh mangoes. Make sure to choose ripe mangoes! Check out this guide on how to pick the perfect mango.
• Maple Syrup: Is used as a sweetener. You could use honey (not vegan) or any other liquid sweetener of choice.
• (Coconut) Yogurt: Mango and coconut go so well together, which is why we chose a coconut-flavored yogurt. Any plain yogurt would work as well though.
• Coconut Cream: is used instead of full-fat cream cheese that’s most often used in regular cheesecake recipes. Together with the yogurt, it creates that rich cheesecake layer we would like to achieve. You’ll need full-fat coconut milk to create a thick coconut cream.
• Plant Milk: We prefer using oat milk in sweet recipes as it’s naturally quite sweet.

What is Agar-Agar?

Agar-Agar is obtained from marine algae and is a plant-based alternative to gelatine. It can be used as a gelling agent in sweet as well as savory recipes. Agar-Agar powder can be a great substitute in recipes that call for gelatine.

How to use Agar-Agar?

Agar-Agar needs to be dissolved in liquid, similar to gelatine. It needs to be activated by bringing it to a boil over medium heat and then simmering for about 3-5 minutes. In contrast to gelatine, it already thickens at room temperature.

How to Make This No-Bake Mango Cheesecake

Making this no-bake eggless mango cheesecake requires 3 simple steps. At first glance, it might not look like the easiest cheesecake recipe but you’ll see that the steps repeat themselves.

Equipment-wise you’ll need a fairly strong food processor to create the crust.

STEP 1: Make the cheesecake base. Add all of the cheesecake crust ingredients (ground almonds, coconut flakes, coconut oil, maple syrup & plant milk) to a food processor and blend until you end up with coarse crumbs that stick together. This might take a couple of minutes. Scrape down the sides as needed.

Transfer the crust mix to a springform pan (~8 inch/ 20cm) and press it down and up the sides using your fingers (or the back of a spoon).

STEP 2: Prepare the cheesecake layer. To make the mango cheesecake filling, add the coconut cream and maple syrup to a saucepan or small pot and let simmer on low heat for 2 minutes or so. You should end up with a completely smooth and runny liquid.

Transfer this mix, together with the fresh mango chunks to a blender.

and blend until smooth.

Then add the mango mixture from the blender back to the sauepan and add your yogurt. Set aside.

Add plant milk, cornstarch and agar-agar powder to a small bowl or glass and whisk until fully dissolved.

Then add it to the mango puree in the saucepan. Let simmer for about 3 minutes on low heat while constantly whisking. Then turn off the heat and let the mix cool for about 3-5 minutes.

Pour the cheesecake mixture onto your crust and put the cake in the fridge to set for at least 2 hours.

STEP 3: Prepare the mango jelly layer. Add the remaining mango flesh, maple syrup and ⅓ cup of plant milk to your blender. Blend until smooth.

Then transfer the mix to the saucepan.

We’ll need to repeat the agar-agar step from before: Mix together agar-agar powder and another ⅓ cup of plant milk in a separate jar.

Once fully dissolved, add it back to the saucepan and let simmer for about 3-5 minutes. Set aside to cool for about 5 minutes.

Pour it onto the mango cheesecake layer and put the cake back into the fridge for 2 more hours until fully set.

Step 4: Assemble (optional) This is totally optional but you could assemble the cheesecake by adding:

• Whipping Cream: Instead of regular heavy whipping cream, try our vegan whipped cream.
• Fresh mango pieces
• Coconut flakes
• Edible flowers
• Chopped Almonds
• Mint leaves

Top Tips

• To store: Store any leftover mango cheesecake in the fridge.
• To freeze: You can also freeze it and let thaw on the counter over-night.

What can I use instead of gelatin in a cheesecake?

Agar-Agar is obtained from seaweed and is a great vegetarian (even vegan) alternative to gelatin and is also used in this mango cheesecake here.

Where to Buy Agar-Agar?

A lot of health food stores sell agar-agar powder and it’s also widely available on Amazon. Make sure to shop for products that contain 100% agar agar powder.

Why is my no-bake cheesecake not setting?

You might have used agar-agar powder that didn’t consist 100% of agar-agar but only say 25%. Make sure to check the label!

What is coconut cream and where can I get it?

If you put (full-fat) coconut milk in the fridge overnight, the coconut milk will separate into two layers: a solid cream at the top and liquid water at the bottom, For this recipe to work, it’s really important that you only use the white, solid part aka. coconut cream. It’s also really important that you choose a full-fat coconut milk that has a high content of coconut extract (more than 70%), otherwise you won’t get that thick creamy layer.

More No-Bake Recipes to Try

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📖 Recipe

1st Mango Layer

• mango flesh (=1 – 1 ½ ripe mangos)
• *or any other plain yogurt
• agar agar powder

2nd Mango Layer

• fresh mango flesh (~ ½ ripe mango)
• agar agar powder

• Put all the crust ingredients into a food processor and blend until a sticky mass forms. Scrape down the sides as needed.
• Line a cake tin (~8 inch/ 20 cm) with parchment paper or grease with coconut oil and press crust into the tin using your fingers (also along the sides).

Mango Cheesecake Layer

• Put coconut cream and maple syrup into a saucepan and let simmer on low heat until coconut cream is fully liquidized.
• Add the mixture, together with the mango flesh to the blender and blend until smooth.
• Then add the mango mix back to the saucepan and add yogurt.
• Pour ½ cup of plant milk into a glass, add cornstarch and agar-agar and whisk until fully dissolved. Then add the mix to the saucepan.
• Put it in the fridge to set for at least 2 hours (or for 1 hour in the fridge and another 30 min in the freezer).

Jelly Mango Layer

• Add mango, maple syrup and plant milk to the blender and blend until smooth. Then add the mixture to a saucepan.
• Dissolve ⅓ teaspoon agar agar powder in ⅓ cup plant milk, then also add it to the saucepan.

You can find detailed step-by step-photos right above this recipe card

https://youtube.com/watch?v=ookrncmq5kE%3Ffeature%3Doembed

• Coconut Cream: If you put (full-fat) coconut milk in the fridge overnight, the coconut milk will separate into two layers: a solid cream at the top and liquid water at the bottom, For this recipe to work, it’s really important that you only use the white, solid part aka. coconut cream. It’s also really important that you choose a full-fat coconut milk that has a high content of coconut extract (more than 70%), otherwise, you won’t get that thick creamy layer. How many coconut milk tins you will need in order to get 1 cup of coconut cream depends on the coconut content of your milk. If the content is high (~90%), one milk tin will be enough!
• Agar-Agar: different brands use different percentages of agar-agar powder in their products. While two brands might sell the product as “agar-agar-powder”, one might contain 25% agar-agar while the other one contains 100%. So it’s just really important to check the label before you start using it. In the recipe below, we used 100% agar-agar powder.

All nutritional information is based on third-party calculations and should be considered estimates.

Reader Interactions

Hello dear readers. Today we are preparing a cheesecake with agar agar. Without a doubt, this dessert has been loved by many for a long time and dearly, but only not everyone knew how to cook it until now. Today we will correct the situation and prove that any “teapot” can make such a masterpiece as a cheesecake with agar-agar and cottage cheese. In the meantime, according to tradition, a few words about history.

History of the dish

The very name of the cheesecake dessert literally translates as cheese cake. Moreover, this cheese, as experience and practice proves, can be almost any, but only fermented milk: Philadelphia, beech and even ordinary cottage cheese. This dessert has been well known since ancient times, although modern pastry chefs have already made it fashionable. As part of this review, I would also like to debunk another myth about the origin. Contrary to popular belief, a cheesecake with agar agar appeared and not only, as well as its recipe not at all in America, but on the island of Samo.

It was now that the curd cheesecake became especially smooth and homogeneous, and its taste, thanks to the use of cream cheese, turned out to be so delicate that the dessert simply melted in the mouth. In those days, for the preparation of this famous delicacy, only expensive cheeses were used: rocket, hawarty, etc. But then Philadelphia was invented and every American could afford to try such a cheesecake. Our curd cheesecake with agar is also surprisingly affordable and therefore should be loved by many, especially since we are starting to cook right now.

• Shortbread cookies – 380 g
• Butter – 180 g
• Cottage cheese – 400 g
• Sour cream – 350 g
• Milk – 200 ml
• Sugar – 150 g
• Agar-agar – 15 g

Preparation

• Let’s prepare the ingredients. The butter should be soft by the time it is cooked.We will prepare the necessary products, including soft butter
• Put the broken cookies into the blender bowl.Break the cookies and put them in a blender container
• Run the blender for 40 seconds and get a fine crumb.Grind the base cookies into crumb
• Add soft butter to the crumb and run the blender again.We send soft butter to cookie crumbs and grind well with a blender
• You should get a soft, homogeneous shortbread dough.The result should be a homogeneous dough for the base
• Put cottage cheese and sour cream in a bowl.For the filling, put sour cream and cottage cheese in a bowl
• Mix the ingredients vigorously until smooth.We mix products well
• Add the agar-agar mixture to the curd mass, mix quickly.Add milk mixture to curd and mix quickly
• We take out the form with the base from the freezer and spread the curd mass, leveling it with a spoon. We send it to the refrigerator for 3 hours to freeze.We take the base out of the refrigerator and put the filling, and then put it back in the refrigerator for 3 hours
• Put the finished cheesecake on a dish, cut into pieces and serve.Ready-made cheesecake served on the table and enjoy
• Bon appetite.

The benefits of the dish

This is how quickly and easily you can make an agar-agar cheesecake, and the recipe, as you noticed, without baking. Isn’t it a great opportunity to enjoy cottage cheese without clearly feeling the taste of cottage cheese. This is a great chance to combine tasty and healthy food together. But especially – this is true for those whose children flatly refuse to eat dairy products. And here is a delicious and sweet cake and even cottage cheese and sour cream. Well, just lovely! We told you about our cottage cheese cheesecake without baking with agar agar, but what do you like to cook? What are the top delicious and healthy desserts on your list? Let’s cook something together – it’s really fun and really fun. Your HozOboz!

Jump to Recipe

When it comes to desserts, you can’t go wrong with a cheesecake! If you’re short on time to devote to a baked cheesecake, why not try this delicious no-bake cheesecake with gelatin? Easy enough for beginners!

The beauty of cheesecake is that it can be finished off just how you like it. Whether that’s topped with seasonal fruits, some whipped cream, or a good drizzle of caramel sauce or chocolate syrup. You can even make a ‘fancy’ version by replacing the vanilla extract with vanilla bean; the flecks look beautiful.

However you choose to top your cheesecake, you don’t even need to turn on the oven with this easy cheesecake recipe! On hot days, it’s a great way to (not) bake your (cheese)cake and eat it too!

What makes this cheesecake great?

With no need to bake this cheesecake, it’s a great dessert to make when the oven is otherwise occupied, or if it’s too hot! Timing is also in your favor here because you’ll want to make the cheesecake in advance. That makes this the fanciest make-ahead dessert I know (up there with tiramisu!).

The gelatin gives the cheesecake structure while keeping it light and creamy in texture. Gelatin needs time to set up though, so if you’ve got a lot going on in the kitchen already, it’s one more thing you can take off your list!

I love that this cheesecake isn’t too sweet, but has a creamy texture that’s almost like a baked cheesecake. While not exactly identical, even resident cheesecake snob the Godfather gave this recipe a thumbs up!

Key Ingredients

Gelatin – As mentioned, the gelatin in this recipe gives the cheesecake structure, which is important when not baking. It replaces the eggs we would normally add in a cheesecake recipe.

Gelatin is of course derived from animal sources, so is not suitable for vegetarians. To make a vegetarian-friendly version, you can use an equal amount of agar agar.

BUT, it is important to note that agar agar sets thicker than gelatin at room temperature, so your cheesecake will lose a little of the light and creamy texture. Personally, I haven’t found my magic agar cheesecake recipe yet.

Instead, I’ll send you here for a No-Bake Mango Cheesecake recipe made with agar! It looks quite delicious, and I hope to give it a try one day.

Yogurt – Full-fat plain or vanilla Greek yogurt is best for this recipe. I like the tang added and the sneaky extra bit of protein. Of course, if Greek yogurt isn’t to your liking, sour cream is also a wonderful substitute!

I used plain yogurt in developing this recipe. Should you swap for vanilla, you’ll get a sweeter batter. If your yogurt is particularly sweet, you may want to reduce the sugar in the recipe by a tablespoon or two.

Vanilla extract – The recipe requires vanilla extract for flavor. It is a vanilla cheesecake after all! Of course, I encourage you to play with flavors. This is a lovely blank canvas for you.

If you’re keeping with classic vanilla, you can swap the vanilla extract for vanilla bean or vanilla bean paste. It really does beautify this cheesecake!

Top tips for your no-bake cheesecake with gelatin

Since we aren’t going to bake this cheesecake, you need a good base. One that isn’t going to crumble everywhere when you serve it up!

The best thing you can do is to use a drinking glass to press the crust into the cheesecake tin. That way, the crust shouldn’t be loose giving it a better chance of coming out of the pan without blemishes. Be sure to grease the pan well too, and line it with parchment for easy transfer.

If you find yourself without a cheesecake tin, don’t worry. You can make this in an 8 or 9-inch round cake tin. Just place long strips of parchment paper across the bottom of the tin, leaving long edges up top that act as handles. You can then carefully lift the cheesecake out of the pan once completely chilled.

Topping Your No-Bake Cheesecake

Once you’ve made your cheesecake, it’s time to add some flair! An easy way to top your cheesecake is by using fresh fruit and whipped cream.

This Easy Stabilized Whipped Cream uses agar-agar so it’s fine for vegetarians. Alternatively, this Marscapone Whipped Cream is delicious too!

If you’re a fan of caramel, I don’t know many who aren’t..! Then why not try adding this Caramel Sauce. You’ve likely got the ingredients you need already to hand and it’s quick and easy to make.

And that’s it darlings! Your no-bake cheesecake with gelatin is ready to be devoured! If you’ve made it ahead of time, be sure to keep it in the refrigerator until you are ready to serve it up, and enjoy!

• 24 ounces cream cheese, softened
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 2/3 cup granulated sugar
• 1/4 cup powdered sugar
• 1 1/4 cups heavy whipping cream
• 1 tablespoon vanilla extract
• 1/4 cup water

• 1 3/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup granulated sugar

Optional toppings

• Whipped cream
• Fresh berries
• Caramel sauce
• Chocolate sauce
• Nuts

Instructions

• Place 1/4 cup of cool water in a small microwave-safe bowl. Sprinkle the gelatin powder over the water and set it aside to bloom.
• Make the crust: Spray the inside of a 9-inch springform pan with nonstick spray or brush with melted butter. For the easiest removal, line the bottom and sides with parchment paper too.
• In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Use a fork to stir in the melted butter until no dry crumbs remain.
• Press the crust mixture evenly across the bottom of your prepared pan and along the sides. A straight-edge drinking glass is a great way to get even, compact coverage. Place in the freezer to set while you make the cheesecake filling (see notes).
• Take your gelatin and microwave it in 15-second intervals at high power, stirring after each one, until the gelatin has melted. Take the time to stir, overheating the gelatin will minimize effectiveness. Set the gelatin mixture aside.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, lemon juice, and sugars until you have a smooth, thick mixture. Scrape the sides of the bowl and switch to the whisk attachment.
• Starting at low speed, pour in the heavy whipping cream and vanilla extract.
• Once the heavy cream is incorporated, increase the speed to medium and drizzle in the gelatin mixture.
• Remove the crust from the freezer and pour the cheesecake filling into the graham cracker crust. Use an offset spatula to smooth the top and ensure an even layer.
• Cover with a round of parchment or plastic wrap and refrigerate at least 4 hours before slicing and serving. No-bake cheesecake can be made 1-2 days in advance.
• When you are ready to serve, remove the cheesecake from the refrigerator, carefully remove the sides of the springform pan, top with any of the optional toppings if desired, slice, and enjoy!

1

Amount Per Serving:

39g 23g 1g 12g

These nutrition values are estimates. Exact values will vary depending on the ingredients, brands, and quantities used.

Matcha Cheesecake (No Bake)

The first time we tried matcha with cream cheese, we knew we had a fun, easy-to-prep dish in the making. As it turns out, earthy, nutty and floral notes pair quite well with rich, tangy and buttery flavors. Best served in cheesecake form, requiring no baking at all, our Matcha No Bake Cheesecake is something you won’t want to miss. Go big on the matcha for your extra boost of caffeine, nutrients and sweetness, without the sugary hangover.

Makes one 15 cm (6 in) cake

For the crust:

• 55g roasted cashews
• 20g almond flour
• Pinch of salt
• Oil/vegan butter for greasing a pan

For the cheesecake layer:

• 300g raw cashews, soaked and drained
• 100g refined coconut oil
• 85g full fat coconut milk
• 110g agave syrup
• Pinch of salt
• .5 tsp vanilla paste or 1 tsp vanilla extract
• 7g Nekohama Matcha

For the matcha glaze layer:

• 50 ml water
• 50 ml full fat coconut milk
• 1 tbsp agave or maple syrup
• 1g agar agar
• 4g Nekohama Matcha

METHOD

To make the crust:

• Blitz dates in a food processor to chop them up roughly.
• Add roasted cashews and almond flour and blend until crumbly. The mixture should stick together easily when pinched with your fingers.
• Pour the mixture into a greased and lined 15 cm (6 in) springform pan (or any pan with a removable bottom).
• Press down with a spatula or a cup and put in fridge while you make the filling.

To make the cheesecake:

• Place all ingredients but Matcha into a high speed blender and blend until very smooth.
• Set aside 1 cup of batter.
• Add Matcha to the rest of the batter and blend well.
• Spread the remaining cup of batter on top and put in the freezer for another 30 minutes.

To make the matcha glaze layer:

• In a sauce pan, combine water, milk, sweetener and Matcha
• Put on a low heat and mix until there are no matcha lumps left.
• Add agar agar, bring to gentle boil and boil for 3 minutes.
• Take off the heat and let it cool while mixing consistently.
• Pour over the cake, tap out any bubbles and return the pan to the freezer for another 3-4 hours.
• When ready to serve, take out of the freezer and let it thaw for 15-20 minutes.
• Slice and serve!

Easiest No Bake Mango Cheesecake is one of the best classic summer dessert recipes to enjoy luscious and aromatic mangoes. Serve it as an after-meal dessert or as a brunch.

This is a trouble-free, easy to make no-bake mango cheesecake that has a creamy and rich mousse-like smooth texture in the middle, and a jelly-like delicious chunky texture and delicious mango flavors on the top. A must treat to try for mango lovers.

This No-Bake Mango Cheesecake is loaded with fresh mango flavors and is shockingly easy to make just with your blender/food processor. Just dump all cheesecake layer ingredients to a blender and your cheesecake layer is ready to set.

You may call it a fail-proof No-Bake Mango Cheesecake recipe. So even if you have never made a cheesecake before, you can still make it as a perfectionist. 🙂

Simple, delicious and a beautiful ‘No-bake mango cheesecake’ is all about a delicious biscuit crust that is topped with velvety and smooth mango cheesecake filling where you get the delicate traces of lemon zest that mingles so beautifully well with the sweetened cream cheese, and silky sweet flavors of beautifully ripe and juicy mangoes.

Then a layer of mango jelly where you get the scattered mango chunks that team up so well with the sweet, silky smooth and jiggly mango jelly adding a brilliant fun texture to the cheesecake.

The finishing touch of mango slices on top imparts a beautiful aroma of fresh and vibrant mangoes.

This Mango Cheesecake

✓ is no bake

✓ easy & simple to make

✓ is made with fresh mangoes.

✓ is made in a blender.

✓ is a perfect summer dessert.

✓ perfect for parties and get-togethers.

What are the ingredients you will need to make No-Bake Mango Cheesecake?

This straightforward cheesecake recipe calls for some simple and easily available ingredients.

Below are the ingredients:

For Cheesecake Layer:

• Cream cheese
• Mango puree
• Whipping cream
• Agar-agar powder
• Granulated sugar
• Lemon juice
• Lemon zest
• Water

For Mango jelly layer:

• Agar-agar powder
• Granulated sugar
• Mango puree
• Water

• Butter, melted
• Cookies or biscuits

• Fresh herbs
• Mango slices

How to transfer No-Bake Mango Cheesecake to a Serving plate?

Transferring cheesecake from pan to a plate is really simple and easy. For easy removal, make sure that you line your pan with the parchment paper. For this, just open the pan and then carefully run a knife under the cheesecake to detach it from the bottom of the pan.

Gently lift the cheesecake and place a couple of flat spatulas under the cake. Hold the spatulas and transfer it to the plate.

Love cheesecakes? Then you would also love Chocolate Cheesecake, No-Bake Mini Strawberry Nutella Cheesecake, and Thandai Cheesecake.

How long does this No-Bake Mango Cheesecake stay fresh?

This No-Bake Mango Cheesecake stays fresh for up to 3-4 days when there is no fresh fruit decoration. If you are using fresh mango slices, then you need to consume it within the next 7-8 hours.

How to Store Cheesecake?

To store, keep the cheesecake covered all the time in the refrigerator. When you want to serve, then take it out, cut the slices and put it back in the refrigerator.

How to make No-Bake Mango Cheesecake?

Making this No-Bake Mango Cheesecake is super simple. **This is how you make it in 5 effortless steps: **

Step 1: Add cookies to a ziplock bag and crush. Add melted butter and mix well. Transfer cookie crumbs to a springform pan and press tight to make a crust. Chill the crust.

Step 2: Mix agar agar with water and then warm it using a double boiler method or in a microwave. Add cream cheese, whipping cream, sugar, agar agar mixture, lemon juice, lemon zest to a blender, and blend well.

Step 3: Pour the cheesecake mixture on top of the crust and chill for 4 hours.

Step 4: Mix agar agar with water and then warm it using a double boiler method or in a microwave. Add sugar and let it melt. Then add mango puree and mix everything well. Add mango chunks to the mixture and pour it over the cheesecake layer.

Step 5: Cover and chill until set. Decorate with mango slices. Slice and serve chilled.

_You can check out the detailed recipe in the recipe box on this page. _

Other mango dishes you might love are, Mango Lassi, Mango Kulfi, Mango Ice Cream, Strawberry Mango Mojito, mango smoothie, Coconut Mango Panna Cotta,, Mango Overnight Oats, and Strawberry Mango Smoothie.

Here are some wonderful tips to make your best No-Bake Mango Cheesecake at home

• For this recipe (cheesecake layer) I used 10 grams of agar agar powder, but if you want to use gelatin powder then you can replace it with the same amount.
• To elevate the mango flavors, I use my freshly homemade mango puree. If you do not want to make puree yourself, then you can also use canned mango pulp.
• Canned mango pulp is usually sweeter. So, if using canned pulp for this recipe, then taste it before adding it to the blender, and then adjust the amount of sugar accordingly. In my opinion, 70 grams of sugar would be enough for the cheesecake layer.
• If you do not want to use mango pulp for the cheesecake layer, then you can also use ripe and juicy chopped mangoes. Just add chopped mangoes to the blender along with other cheesecake ingredients. For this recipe, you will need 2 large mangoes for the cheesecake layer.
• This cheesecake has fresh mango slices on the top, and they get slightly darker when exposed to air for prolonged periods. To avoid this, you can either skip the mango decoration part completely or decorate when you are planning to serve it. You can also use canned mango chunks for decoration. That way they will not change color faster.
• You can swap cream cheese with mascarpone cheese to make no-bake mascarpone mousse cake.
• Use the heavy whipping cream to get the best creamy texture of cheesecake.
• This cake tastes best when full-fat cream cheese is used. But you can surely substitute it with light cream cheese.
• Use unsalted butter for the cookie mixture.
• Always put fresh mango slices for decoration right before serving.