Every family has that one recipe that feels like tradition. For us, it’s cheesecake  a recipe passed down by Rajkumari Naheta , mother of Shriya. Over the years, it has become the centrepiece of our celebrations, the dessert that marks birthdays, anniversaries, and milestones. We lovingly call her the “queen of cheesecake,” because no one manages to get the texture, balance, and flavour quite the way she does. Each cheesecake she makes carries the warmth of her kitchen and the joy of sharing.

This version is her mango cheesecake, a blend of familiar comfort and seasonal fruit. A buttery base of millet biscuits holds a creamy layer of Greek yoghurt, cream cheese, and whipped cream. On top, a generous spread of Alphonso mango purée adds sweetness and brightness. The result is a dessert that looks indulgent but is surprisingly simple to make at home  the sort of recipe that instantly brings people together.

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Recipe Details

Prep Time: 20 minutes | Cook Time: 10 minutes | Setting Time: 4 hours (in the fridge) | Total Time: About 4 hours 30 minutes | Servings: 8–10 slices

Ingredients

Base

• 1½ cups millet biscuits, crushed

• 3 tablespoons brown sugar

• 4 tablespoons butter

Filling

• 1 cup Greek yoghurt

• 1 cup cream cheese

• 1 cup whipped cream

Topping

• 1 cup fresh Alphonso mango purée

• 2 teaspoons chia seeds

Step-by-Step Recipe

Step 1: Crush the Biscuits

 Place the millet biscuits in a clean bag or between sheets of parchment and crush them with a rolling pin. The texture should be sandy but with a few small chunks for bite.

Step 2: Cook the Base

 In a pan on a low to medium heat, add the crushed biscuits, brown sugar, and butter. Stir until the butter melts and coats the biscuits evenly. The mixture will hold together when pressed.

Step 3: Set the Base

 Transfer the mixture into a cake tin. Press it down firmly and evenly with the back of a spoon or a flat-bottomed glass. Place it in the fridge while you prepare the filling.

Step 4: Prepare the Filling

In a large bowl, combine equal portions of Greek yoghurt, cream cheese, and whipped cream. Whip until the mixture is smooth, airy, and well blended. This is the heart of the cheesecake  creamy but not heavy, soft yet firm enough to hold its shape.

Step 5: Layer the Filling

 Pour the whipped mixture over the chilled biscuit base. Spread it evenly with a spatula, smoothing the top. Place the tin back in the fridge to firm up for at least 30 minutes before adding the topping.

Step 6: Make the Topping

 Blend fresh Alphonso mango into a smooth purée. Stir in chia seeds and let the mixture rest for a few minutes. The chia seeds will swell slightly, adding texture and holding the topping together.

Step 7: Finish the Cheesecake

 Pour the mango purée mixture over the cheesecake filling. Spread gently to cover the surface evenly. Refrigerate for at least 3–4 hours, or overnight, until fully set.

Step 8: Serve
 

Once firm, remove from the tin carefully. Slice into even pieces and serve chilled. Each slice shows the three layers clearly biscuit, cream, and mango.

Why This Cheesecake Works

• Millet biscuits add a healthier, earthy base compared with regular biscuits.

• The filling combines yoghurt, cream cheese, and whipped cream for balance not too heavy, not too light.

• Mango purée with chia seeds makes the topping smooth but slightly textured, keeping it fresh and appealing.

• No oven needed beyond the quick stovetop step for the base.

Variations

• Fruit Toppings: Replace mango with strawberry purée, blueberry compote, or passionfruit pulp.

• Nut Base: Add crushed almonds, walnuts, or cashews to the biscuit mixture.

• Flavoured Filling: Stir in cardamom, saffron, or vanilla extract into the cream mixture.

• Mini Cheesecakes: Prepare in small jars or muffin moulds for individual servings.

• Chocolate Layer: Add a thin layer of melted dark chocolate over the base before spreading the cream mixture.

Serving Ideas

• Serve as the centrepiece dessert for gatherings.

• Garnish with extra mango cubes or mint leaves for a brighter look.

• Pair with black tea or light herbal tea to balance the richness of the cheesecake.

• Present in slices on a cake stand to highlight the layers.

Zama Tip

Always let the cheesecake rest in the fridge for at least 4 hours, preferably overnight. This not only helps it set properly but also allows the flavours to blend together. Patience here makes all the difference.

FAQ

1. Can I use other biscuits instead of millet biscuits?
Yes. Digestive biscuits, oat biscuits, or even graham crackers will work. Millet adds an earthy flavour, but use what’s available.

2. Do I need to bake this cheesecake?
No. This recipe is a no-bake version, which makes it simple and less time-consuming.

3. What if I don’t have cream cheese?
You can use extra Greek yoghurt, but the texture may be lighter. Cream cheese gives the filling body.

4. Can I skip the chia seeds?
Yes, but they help the mango topping set better and add a slight crunch.

5. How long can it be stored?
Keep refrigerated and consume within 3–4 days.

6. Can I make this cheesecake vegan?
Yes. Replace cream cheese and whipped cream with coconut cream and dairy-free cream cheese alternatives.