Eggless Baked Mango Cheesecake Recipe 🧡

✨Ingredients:

For the Crust:

4 Digestive biscuits or Marie biscuits (about 40g)

2 tbsp melted butter

For the Cheesecake Batter:

100g cream cheese (softened)

2 tbsp Greek yogurt or hung curd

2 tbsp condensed milk

2 tbsp mango purée (fresh, ripe mangoes blended)

1 tbsp cornflour (or plain flour)

¼ tsp vanilla extract (optional)

✨For Topping:

1-2 tbsp mango purée (extra for garnish)

Chopped mango cubes (optional)

Instructions:

Prepare the Base:

Crush the biscuits finely using a ziplock bag and rolling pin or a food processor.

Mix the crumbs with melted butter until it feels like wet sand.

Press this mixture into the bottom of a small oven-safe bowl. Compact it well using a spoon.

Chill it in the fridge while you make the filling.

Make the Filling:

In a bowl, whisk softened cream cheese until smooth.

Add Greek yogurt, condensed milk, mango purée, cornflour, and vanilla extract. Mix until everything is smooth and lump-free.

Pour this batter over the chilled crust + add 2 spoon of mango puree to give a nice swirl 

Bake:

Preheat the oven to 180°C 

Place the bowl into a bigger baking tray. Fill the tray halfway with hot water (creating a water bath).

Bake for about 25-30 minutes or until the edges look set but the center still has a slight wobble.

Cool & Chill:

Let the cheesecake cool completely at room temperature.

Refrigerate for at least 2-3 hours (or overnight for best texture).

Garnish:

Before serving, top with fresh mango chunks if you like!

✨Quick Tips:

Don't overbake! The center should be slightly jiggly when you turn off the oven.

No cream cheese? You can replace with thick hung curd but the taste will be slightly tangier.

Want it sweeter? Add a little extra condensed milk or powdered sugar to taste.