Mango Cheesecake Recipe

Mango cheesecake is a delicious dessert that you can make this summer to impress your loved ones. Mango cheesecake is traditionally made with cream cheese, but have you tried making it with condensed milk and paneer? This light and fluffy mango cheesecake recipe is even better when loaded with fresh mangoes and glazed in extra condensed milk. This mango cheesecake with condensed milk requires only a few ingredients but yields a smooth and creamy dessert every time. Homemade mango cheesecakes are a classic dessert that never fails to impress. And this easy mango cheesecake recipe will quickly become a favourite of yours!

The traditional way of making mango cheesecake can take up to an hour or more, but using condensed milk speeds up the process. The no bake mango cheesecake recipe with condensed milk has a gently sweet, milky flavour, soft texture, and a crisp base. You're going to adore these! Look no further if you're seeking for a delicious and easy eggless mango cheesecake recipe. Here's how to make mango cheesecake at home using Nestlé MILKMAID.

  • Servings - 8
  • Preparation - 20 Min
  • Chilling - 40 Min

Ingredients for Mango Cheesecake

  • 1 tin Nestlé MILKMAID
  • 2 tbsp Gelatine
  • 1/2 cup (75 ml) Water
  • 200 gms Paneer grated
  • 1/4 tsp Mango Essence
  • 400 gms Chopped Mango
  • 200 ml Fresh Cream

How to make Mango Cheesecake

  • Dissolve the gelatine in 1/2 cup water over a pan of hot water. Blend the grated paneer, Nestlé MILKMAID, dissolved gelatine and mango essence in a blender or food processor.
  • Add mango pieces and blend for another minute, saving some pieces for decoration. Whip the cream well and gently fold into the mixture.
  • Pour into a wet mould*. Leave to set in the refrigerator, when set, unmould, cut into squares/ wedges. Decorate with mango pieces and serve chilled.
  • Rinse the aluminium mould with cold water. Pour the water out but do not wipe. Using this wet mould will make unmoulding easier.


  • Always keep your ingredients at room temperature. The ingredients that are too firm will not mix well and will result in a lumpy mess, so it must be at room temperature.
  • Don't over-mix the batter or use a high-speed mixer. Overmixing and high-speed mixing both add more air to a batter, resulting in cracks in the mango cheesecake.


1.  What should I do now that the mango cheesecake is stuck in the tin?
Allow the cake to rest for a few minutes longer or clean the outside of the tin with a warm cloth if it is difficult to unmould. This will heat the edges of the tin, making it easier to remove.

2.  How can I tell whether my mango cheesecake is properly set?
To set into sliceable parts, the filling should be chilled for at least four hours, but preferably overnight. The crust and filling become too hard to eat after freezing the cheesecake. One of the many ways to know if your cheesecake has been set is that it should be shiny and firm.

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