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Shilpa

No-Bake Mango Cream Cheese Cake

This no-bake mango cream cheese cake has a firm biscuit base, a silky mango-infused cream cheese filling, and a glossy mango panna cotta, perfectly chilled and sliceable for summer!
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: fusion
Ingredients Method Notes

Ingredients
  

Biscuit Base:
  • 85 g Biscuit crumbs glucose biscuits-1 cup
  • 40 g Butter (Melted, unsalted) 3 tbsp
Mango Cream Cheese Layer:
  • 227 g Cream Cheese(room temperature) 1 cup
  • 100 g Sugar ½ cup
  • 120 g Whipping Cream ½ cup
  • 40 g Yogurt (room temperature) 3 tbsp
  • 120 g Mango puree ½ cup
  • Food colouring optional- a few drops
  • 120 g Water ½ cup
  • 10 g agar-agar powder/Gelatin 1 tbsp
Mango Chocolate Panna Cotta:
  • 60 g White chocolate (chopped) ⅓ cup
  • 100 g Milk ⅓ cup + 1 tbsp
  • 150 g fresh cream ⅔ cup
  • 90 g Mango puree ⅓ cup + 1 tbsp
  • 6 g Agar-agar powder 1½ tsp

Method
 

Biscuit Base
  1. Mix glucose biscuit crumbs with melted butter until evenly combined.
  2. Press into a 7-inch springform or removable-bottom pan to form a compact base.
  3. Freeze for 30 minutes or until firm.
Mango Cream Cheese Layer
  1. In a bowl, beat cream cheese until smooth.
  2. Add sugar and and yogurt mix thoroughly.
  3. Add whipping cream and mango puree. Mix until well combined.
  4. Add a few drops of food colour if using.
  5. In a small saucepan, heat water. Add agar-agar powder and whisk till fully dissolved. Remove from heat.
  6. Immediately add the agar mixture to the cream cheese batter. Mix thoroughly.
  7. Pour this over the set biscuit base. Refrigerate for 15 minutes or until partially set.
  8. Mango Chocolate Panna Cotta
  9. In a saucepan, melt white chocolate with fresh cream and milk.
  10. Add mango puree. Whisk well.
  11. Add agar-agar powder. Whisk and heat until bubbles appear at the edges.
  12. Remove from heat.
  13. Gently pour over the partially set mango cream cheese layer.
  14. Final Chill and Decorate
  15. Chill the cake in the fridge for at least 3 hours, preferably overnight.
  16. Unmould gently. Decorate with fresh mango cubes, black grapes, mint leaves, or other toppings of your choice.
  17. Serve chilled in slices.

Notes

Notes:
Storage:
  • Room temperature: Not more than 30 minutes.
  • Refrigerator: Store in an airtight container for up to 4–5 days.
  • Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.