Eggless Mango Cheesecake

Photo by Kirti Poddar

This recipe is a great summer dessert that can be prepared quickly and inexpensively. Bonus: since it requires no eggs, this recipe is friendly for those with egg allergies. Makes two cheesecakes.


  • 2 envelopes of unflavored gelatin
  • 2 nine inch graham cracker pie crusts
  • 3/4 cup sugar (or more sugar if using fresh mango instead of mango juice)
  • 1 cup boiling water
  • 1 eight ounce package of softened cream cheese
  • 1 mango or 1-2 cups of kern’s mango juice
  • 1 tsp vanilla extract


  1. Puree mango in a blender.
  2. Add cream cheese and vanilla and blend until mixture is smooth.
  3. Mix gelatin and sugar together, and add boiling water to the dry mixture until the gelatin completely dissolves. If the gelatin doesn’t completely dissolve, microwave the mixture.
  4. Pour the gelatin-sugar mixture into the blender.
  5. Blend the mixture until it is smooth and pour it into the crust.
  6. Refrigerate for 3 hours or until firm.

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