Refreshing Mango Cheesecake

For me, this recipe is very special as it is the first thing I ever made for my granddaughter. The joy I experienced when she couldn’t stop licking her fingers after finishing her little slice of paradise was heart-warming. Delicious and healthy, it has all the benefits of the king of fruits – Mango!


  • For the Cheesecake Base
  • 18 Britannia Marie Biscuits (powdered)
  • 1 Tbs Amul Butter
  • 1 Tbs Sangeeta Mehta’s Mango Squash
  • For the Topping
  • 1 Tbs Sangeeta Mehta’s Mango Squash 
  • 4-5 Tbs Kraft Philadelphia Cheese Spread 
  • 3/4 Cup Rich’s Dairy-Free Whip Topping Cream
  • 1 Tbs Hung Curd
  • Sliced Mangoes (as desired for decoration)
  • For Greasing the Mould
  • Amul Butter   


Prep: 10 minutes
Cooking: 25 minutes

  1. Melt the butter and add 1 tablespoon mango squash in it. Mix well. Then, pour the mixture into the powdered Marie biscuits. Mix properly. 
  2. Grease the mould with some melted butter. Layer the mixture in the mould/vessel. Refrigerate to set.
  3. Whip the topping cream. Mix curd, 1 tablespoon mango squash and cheese spread into it.
  4. Pour this on the base layer and make spread it evenly with a spatula. Make the desired pattern on it and refrigerate.
  5. After the cheesecake is set completely, de-mould it and decorate using sliced mangoes.
  6. Cut the cheesecake with a knife soaked in hot water. Your refreshing mango cheesecake is ready to serve!