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Mango Cheese Cake (Egg Less)

Fresh ripe mangoes are used to make this light and refreshing cheesecake. It makes for an amazing presentation and tastes just as exotic as it looks. The egg-less recipe is delightfully delicious and can be enjoyed by just about everyone.
Course Dessert
Cuisine Indian
Keyword 2 Minutes Dessert
Servings 8 people

Ingredients

  • 16 graham cracker squares, crushed (approx. 1 cup of crumbs)
  • ¼ cup sugar
  • 1/3 cup melted unsalted butter
  • 12 oz cream cheese at room temperature
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1 large ripe mango
  • 8 thin mango slices
  • 2 strawberries cut into 4 pieces each
  • Few mint leaves

Instructions

  • Crust
  • Preheat oven to 350 degree F.
  • Add broken graham crackers, sugar and butter to a food processor. Mix well until looks nicely crumbled, takes approx. 30 seconds.
  • Place graham cracker mix into a 9” pie plate, spread evenly and press down firmly.
  • Bake at 350 degrees for 6 minutes, on the medium rack.
  • Filling
  • Prepare mango by peeling and chopping into chunks.
  • Add mango chunks, cream cheese, sugar, and cornstarch to the food processor. Mix for 20 seconds, until it is smooth in texture. Do not mix for too long.
  • Pour the mixture over the pie crust and bake for 35 minutes at 350 degrees F. The surface should look dry and cooked.
  • Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
  • Garnish the cheesecake with mango slices, strawberries and mint leaves.