Mango Lassi Cheesecake
A luscious no-bake mango cheesecake inspired by the classic Indian mango lassi drink, layered with a buttery graham cracker crust, cardamom-spiced cream cheese filling, and a vibrant fresh mango topping — the ultimate mango dessert for any occasion.
30m
8
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Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- 1/2 cup plain whole-milk yogurt
- 1/2 cup powdered sugar, sifted
- 1 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 2 large ripe mangoes, peeled and diced (about 2 cups total), divided
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- Fresh mint leaves for garnish
Instructions
- 1
Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it well. Refrigerate the crust for at least 15 minutes while you prepare the filling.
- 2
Prepare the Mango Puree
Place 1 cup of the diced mango into a blender or food processor. Add the fresh lime juice and honey. Blend until completely smooth and silky. Taste and adjust sweetness if needed. Set aside half of the puree for the filling and reserve the other half for the topping layer.
- 3
Beat the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed for 2–3 minutes until completely smooth and fluffy with no lumps. Add the yogurt, sifted powdered sugar, ground cardamom, and vanilla extract. Beat again on medium speed until everything is fully combined and silky, about 2 more minutes. Scrape down the sides of the bowl as needed.
- 4
Fold in Mango Puree
Add half of the prepared mango puree (about 1/4 cup) into the cream cheese mixture and beat on low speed until just combined and evenly tinted a golden mango color. Set the remaining puree aside for topping.
- 5
Whip the Cream
In a separate clean, chilled bowl, whip the cold heavy cream with clean beaters on medium-high speed until stiff peaks form, about 3–4 minutes. Be careful not to over-whip.
- 6
Combine and Fill
Using a large spatula, gently fold the whipped cream into the mango cream cheese mixture in three additions, folding carefully each time to maintain as much volume as possible. The mixture should be light, airy, and evenly combined. Pour the filling over the chilled graham cracker crust and smooth the top with an offset spatula.
- 7
Add the Mango Topping
Spoon the remaining reserved mango puree over the surface of the cheesecake and gently spread it into an even layer. Arrange the remaining 1 cup of fresh diced mango decoratively over the top.
- 8
Chill Until Set
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set and firm enough to slice cleanly.
- 9
Serve
When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform ring. Garnish with fresh mint leaves. Slice into 8 portions using a sharp knife wiped clean between cuts, and serve immediately chilled.
Chef's Tips
For the best mango flavor, use Alphonso or Ataulfo (Champagne) mangoes — they are sweeter, less fibrous, and puree beautifully. Make sure your cream cheese is fully softened to room temperature before beating to avoid a lumpy filling. The cheesecake can be made up to 2 days in advance; simply add the fresh mango topping right before serving to keep it looking vibrant.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mango lassi cheesecake
How long does it take to make Mango Lassi Cheesecake?
This recipe takes 40 minutes total time, including 30 minutes prep time and 10 minutes cooking time.
How many servings does this Mango Lassi Cheesecake recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Mango Lassi Cheesecake recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Mango Lassi Cheesecake recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mango lassi cheesecake ahead of time?
Yes! You can prepare this mango lassi cheesecake up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mango lassi cheesecake?
Store leftover mango lassi cheesecake covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mango lassi cheesecake?
This mango lassi cheesecake pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mango lassi cheesecake?
Yes, this mango lassi cheesecake freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.