Mango Cheesecake Parfait
This Mango Cheesecake Parfait is an Egg-Free, Gelatin-Free, and No-Bake creamy dessert. Have you ever wanted to try making a mango cheesecake but don’t want to go through all the hassles of baking it?
This recipe is a perfect solution and requires only a few ingredients. No bake mango cheesecake parfait is a very easy summertime dessert with a KING of fruits, MANGO!
If you like cheesecake and don’t want a huge one to get through then this mango cheesecake parfait is perfect. It is one of my family’s favorite desserts. Try these parfaits and they will be loved in your home too. Make these to celebrate Mother’s Day and surprise your mom with a sweet treat.
The combination of fresh mangoes, lemon, cream cheese, yogurt, and some biscuits is so creamy and delicious…YUM!!
I love the time of the year when mangoes are in the season. Mangoes have a special place in my heart. When I was a kid, my parents bought a house in Pune, India. They planted many trees and we had 4-5 mango trees among them.
Year after year the trees were giving us lots of fruits. During the summer vacation, we enjoyed staying in our Pune home and ate so many mangoes sitting under the trees.
A summer without having mangoes is impossible for me. Mostly we eat fresh fruit for snacks or aamras (mango pulp) along with our meals. I love to make a few dishes out of them as well and mango cheesecake parfait is one of them.
Ingredients
- Mangoes
- Lemon
- Cream cheese
- Hung curd
- Biscuits
- Sugar
- Salt
Mango Cheesecake Parfait Step By Step Recipe
For The Mango Puree
Wash, peel, and chop the mangoes into cubes. In a grinding jar, add the mango cubes and make a puree out of them – around 1 heaping cup.
In a pan, add mango puree, 2-3 tbsp water, a pinch of salt, and sugar. Mix well and cook for 6-7 minutes on a medium heat stirring continuously. Set aside to cool down.
Cheesecake Mix
Whisk cream cheese for 30 seconds, add powdered sugar, and mix it well with your hand mixer.
Combine hung curd, lemon juice, and whisk everything well. Fold in the prepared mango puree. Keep 1-2 tbsp for decoration if you like.
For The Base
In a food processor, add the biscuits, and grind them coarse. In a bowl, add the biscuit crumbs, some melted butter, and mix very well.
Equally divide the biscuit crumbs at the base of the serving glasses and press them well. Set the glasses in the refrigerator for 10 minutes.
Assembling
Add the prepared cheesecake mixture into each serving glass and level it with the back of a spoon. Cover the glasses with a clear wrap and set in the refrigerator for 6-8 hours.
While serving add a few mango pieces and other toppings of your choice.
I have added some puree and a cubed mango piece on the top and made a few swirls with a toothpick. I made flowers out of the mangoes on the top in a few of the serving glasses and added some chopped pistachios. There are endless possibilities.
Variations
- You can use graham crackers, digestive biscuits, or any plain cookies.
- Cooking the mango puree adds a good flavor to the dish. You can skip that process and simply add readymade mango pulp or fresh pulp as well.
- I have hung the homemade full fat yogurt into a muslin cloth for a few hours to make hung curd but you can use greek yoghurt as well.
- You can add some vanilla extract instead of lemon juice in the recipe.
- Adjust the sweetness according to the mangoes. If you use store bought sweetened mango pulp, skip adding sugar in the recipe.
- Honey can be added as a sweetener in the mango puree. Skip adding powdered sugar in the cheesecake mix.
- You can add a few drops of honey in the biscuit crumbs as well.
- Add the toppings of your choice like mangoes, strawberries, blueberries, pistachios, almonds, granola, or some crushed biscuits.
- Think of all the possibilities of presenting and layering the parfait in your own style.
How To Store The Mango Cheesecake Parfait?
Store the mango cheesecake parfait in the refrigerator for 3-4 days. If you store it for longer, the base might get a little soggy.
You can prepare the cooked puree, whisk all the cheesecake mixture, and store it separately in an airtight container for 6 days. Once you are ready, assemble everything and set it aside for 4 hours before serving.
DID YOU LIKE THIS RECIPE?
If you’ve tried the Mango Cheesecake Parfait recipe then don’t forget to rate it.
I will love to hear from you!
Mango Cheesecake Parfait
Ingredients
For The Mango Puree
- 2 Ripe mangoes + for garnishing
- 1/4 cup Granulated sugar
- 1 pinch Salt
Cheesecake Mix
- 8 oz Cream cheese at room temperature
- 1 cup Hung curd * see notes
- 4 tsp Powdered sugar
- 1 tsp Lemon juice
For The Base
- 100 grams Marie biscuits * see notes
- 3 tbsp Butter melted
Instructions
For The Mango Puree
- Wash, peel, and chop the mangoes into cubes. In a grinding jar, add the mango cubes and make a puree out of them – around 1 heaping cup.
- In a pan, add mango puree, 2-3 tbsp water, a pinch of salt, and sugar. Mix well and cook for 6-7 minutes on a medium heat stirring continuously. Set aside to cool down.
Cheesecake Mix
- Whisk cream cheese for 30 seconds, add powdered sugar, and mix it well with your hand mixer.
- Combine hung curd, lemon juice, and whisk everything well. Fold in the prepared mango puree. Keep 1-2 tbsp for decoration if you like.
For The Base
- In a food processor, add the biscuits, and grind them coarse. In a bowl, add the biscuit crumbs, some melted butter, and mix very well.
- Equally divide the biscuit crumbs at the base of the serving glasses and press them well. Set the glasses in the refrigerator for 10 minutes.
Assembling
- Add the prepared cheesecake mixture into each serving glass and level it with the back of a spoon. Cover the glasses with a clear wrap and set in the refrigerator for 6-8 hours.
- While serving add a few mango pieces and other toppings of your choice.
Notes
- You can use graham crackers, digestive biscuits, or any plain cookies.
- Cooking the mango puree adds a good flavor to the dish. You can skip that process and simply add readymade mango pulp or fresh pulp as well.
- I have hung the homemade full fat yogurt into a muslin cloth for a few hours to make hung curd but you can use greek yoghurt as well.
- You can add some vanilla extract instead of lemon juice in the recipe.
- Adjust the sweetness according to the mangoes. If you use store bought sweetened mango pulp, skip adding sugar in the recipe.
- Honey can be added as a sweetener in the mango puree. Skip adding powdered sugar in the cheesecake mix.
- You can add a few drops of honey in the biscuit crumbs as well.
- Add the toppings of your choice like mangoes, strawberries, blueberries, pistachios, almonds, granola, or some crushed biscuits.
- Think of all the possibilities of presenting and layering the parfait in your own style.
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!