Halwai March 13, 2018


• 250 gm – Cream cheese
• 170 gm – Cream
• 75 gm – Unsalted Butter (melted)
• 1/2 cup – Sugar
• 3/4 to 1 cup – Mango puree
• 15 gm (1 tbsp) – China grass (you can substitute with gelatin too)
• 1/4 cup – Water
• 1.5 cups – Biscuit crumbs
• 2 tbsp – Toasted nuts (optional)


  1. Powder the biscuits coarsely. Add melted butter and mix well till slightly moist.
  2. The biscuit base is ready. You can set the cheese cake in an 8 inch spring form pan or in individual glasses.
  3. If using the latter, spoon the mixture into each glass, press it firmly with the back of a spoon and refrigerate.
  4. Meanwhile, you can make the other 2 layers ready. Add China grass in water and heat.
  5. Once the China grass is completely dissolved, take it off the flame and keep aside.
  6. Chop the mango pieces roughly and puree until smooth.
  7. Add the puree to the dissolved China grass and mix well.
  8. Then add half of this mixture to a bowl containing cream, cream cheese and sugar (reserve the other half for the 3rd layer). Mix well until evenly distributed.
  9. Add the cheese-mango layer to the glasses till they are three quarters full and return them back to the fridge to rest for at least 1.5 hours.
  10. Then pour the reserved mango puree and allow to set for 4-5 hours or preferably overnight.
  11. Dry toast the nuts (or with a little ghee) until slightly crispy and serve chilled with chopped nuts of your choice. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee