Mango Lassi Cheesecake: The Ultimate Easy Recipe

Why You’ll Fall in Love with This Mango Lassi Cheesecake

Picture this: a sunny afternoon, the scent of spices wafting through the air, and a slice of creamy, dreamy Mango Lassi Cheesecake melting in your mouth. Sounds heavenly, doesn’t it? I stumbled upon this recipe during one of my culinary adventures when I wanted to blend the richness of Indian flavors with the classic cheesecake. The result? A dessert that’s creamy, fragrant, and utterly unforgettable. Whether you’re a fan of traditional Indian lassis or just love cheesecakes, this Mango Lassi Cheesecake is sure to win your heart.

The Story Behind This Unique Dessert

Mango lassi, a refreshing yogurt-based drink from India, has always been a favorite at family gatherings. It’s sweet, tangy, and oh-so-refreshing. But what if you could turn that beloved drink into a decadent dessert? That’s exactly what inspired this Mango Lassi Cheesecake. By combining the tropical sweetness of mango with the creamy texture of cheesecake and a hint of cardamome and saffron, this dish pays homage to Indian flavors while staying true to the classic cheesecake form.

I tested this recipe over several weekends, tweaking the spices and perfecting the gelée topping. My friends couldn’t stop raving about it, especially the delicate balance of flavors. This Mango Lassi Cheesecake isn’t just a dessert—it’s a celebration of culture and creativity on a plate.

Why You’ll Love This Recipe

This Mango Lassi Cheesecake is a showstopper for many reasons. First, the flavors are bold yet balanced. The mango adds sweetness, the cardamom brings warmth, and the saffron lends an exotic touch. Second, it’s surprisingly easy to make. No need for fancy techniques—just mix, bake, and chill. Plus, the vibrant orange hue of the mango makes this dessert as beautiful as it is delicious.

And let’s not forget the aroma! As the cheesecake bakes, your kitchen will smell like a spice bazaar, filling your home with warmth and comfort. Trust me, once you try this, it’ll become a staple in your dessert repertoire.

Perfect Occasions to Serve This Cheesecake

This Mango Lassi Cheesecake is perfect for any occasion, big or small. Serve it at a dinner party to impress your guests, bring it to a potluck for a unique twist, or enjoy it as a weekend treat with your family. It’s also a fantastic choice for festivals like Diwali or Eid, where desserts play a central role in the celebrations. Even a casual get-together with friends becomes special with this dessert on the table.

Ingredients You’ll Need

Here’s everything you’ll need to make this magical Mango Lassi Cheesecake:

For the Base:

• 250 g of digestive biscuits or graham crackers
• 75 g of unsalted butter, melted

For the Cheesecake Filling:

• 600 ml of Kesar or Alphonso mango pulp
• 550 g of cream cheese, at room temperature
• 200 ml of Greek yogurt
• 2 tsp of ground cardamom
• 1 tsp of vanilla paste or extract
• A pinch of saffron
• 40 g of white sugar
• 55 g of cornstarch

For the Mango Gelée:

• 150 ml of Kesar or Alphonso mango pulp
• 50 g of white chocolate
• 1 tbsp of lemon juice
• 1 tsp of agar-agar powder
• 1 tbsp of water

For Decoration:

• Finely chopped pistachios
• Dried rose petals

Substitution Options

No worries if you can’t find all the ingredients! Here are some easy swaps:

• Mango pulp: Use fresh mango puree if you can’t find canned pulp.
• Greek yogurt: Plain yogurt works fine, though Greek yogurt adds extra creaminess.
• Saffron: Skip it if needed, but it does add a luxurious touch.
• Agar-agar: Gelatin can be used as a substitute, though agar-agar is vegetarian-friendly.

Step 1: Prepare the Base

Start by preheating your oven to 160°C (fan) or 180°C (conventional). Line your 8-inch springform pan with parchment paper for easy removal later. Now, grab your digestive biscuits or graham crackers and crush them into fine crumbs. I like to use a food processor, but a ziplock bag and rolling pin work just as well. Mix the crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of the pan to create an even layer. Pop it in the freezer for 30 minutes to set.

Pro tip: Use the back of a spoon or a flat-bottomed glass to press the base evenly. A firm base ensures the cheesecake holds together beautifully.

Step 2: Make the Cheesecake Filling

In a large bowl, combine the mango pulp, cream cheese, Greek yogurt, cardamom, saffron, vanilla, and sugar. If you’re using saffron, toast it lightly for 1-2 minutes, then crush it between your fingers to release its aroma before adding it to the mix. Whisk everything until smooth and creamy. Next, sift in the cornstarch and whisk again to avoid lumps. The vibrant orange color of the mango will make you smile—it’s like sunshine in a bowl!

Chef’s tip: Let the cream cheese come to room temperature before mixing. This ensures a silky-smooth filling without lumps.

Step 3: Assemble and Bake

Remove the base from the freezer and wrap the outside of the pan with four layers of aluminum foil to prevent water from seeping in during baking. Pour the cheesecake filling over the base and smooth the top with a spatula. Place the pan in a larger baking dish and fill the dish with boiling water until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks. Bake for 90 minutes, then turn off the oven and let the cheesecake cool gradually.

Pro tip: Don’t skip the water bath—it’s the secret to a crack-free cheesecake!

Step 4: Chill and Add the Gelée

Once baked, let the cheesecake cool in the water bath for an hour, then transfer it to a wire rack to cool completely. Afterward, refrigerate it for at least 4 hours or overnight. While it chills, prepare the mango gelée. Heat the mango pulp with white chocolate and lemon juice in a saucepan. In a separate bowl, dissolve the agar-agar in water, then stir it into the mango mixture. Bring it to a boil for 1 minute, then pour it over the chilled cheesecake. Return the cake to the fridge for another hour to set.

Chef’s tip: Agar-agar sets quickly, so work efficiently when pouring the gelée.

Step 5: Decorate and Serve

Finish your Mango Lassi Cheesecake with a sprinkle of chopped pistachios and dried rose petals for a touch of elegance. Slice carefully with a warm knife for clean edges, and serve with pride. Each bite is a symphony of flavors—creamy, tangy, and spiced to perfection.

Timing Breakdown

• Preparation Time: 30 minutes
• Cooking Time: 90 minutes
• Cooling Time: 7 hours (including chilling)
• Total Time: 9 hours

Chef’s Secret

To enhance the saffron flavor, soak the strands in a teaspoon of warm milk before adding them to the cheesecake filling. This simple step intensifies the aroma and gives your dessert an extra layer of luxury.

An Interesting Fact About Mangoes

Did you know that mangoes are often called the “King of Fruits” in India? They’ve been cultivated for over 4,000 years and hold a special place in Indian culture. Using Alphonso or Kesar mangoes in this recipe honors their royal status, giving your cheesecake a truly regal taste.

Necessary Equipment

• An 8-inch springform pan
• Parchment paper
• A food processor or rolling pin
• A large baking dish for the water bath
• A saucepan for the gelée

Storage Tips

This Mango Lassi Cheesecake is best stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to keep it fresh. It stays good for up to 3 days, though I doubt it’ll last that long!

If you want to freeze it, wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. Thaw in the fridge overnight before serving. Frozen slices are perfect for unexpected guests or late-night cravings.

Avoid leaving the cheesecake at room temperature for more than 2 hours, as dairy-based desserts spoil quickly. Always handle leftovers with clean utensils to maintain freshness.

Tips and Advice

Here are some handy tips to make your Mango Lassi Cheesecake shine:

• Use high-quality mango pulp for the best flavor.
• Toast your spices lightly to release their full potential.
• Chill the cheesecake thoroughly before slicing for clean cuts.
• Experiment with different toppings like edible flowers or gold leaf for a festive look.

Presentation Ideas

Elevate your Mango Lassi Cheesecake with creative presentation ideas:

• Serve slices on decorative plates with a drizzle of mango coulis.
• Garnish with fresh mint leaves for a pop of color.
• Add a dollop of whipped cream on the side for extra indulgence.
• Pair it with a cup of masala chai for a complete Indian-inspired experience.

Healthier Alternatives

Want to lighten up this recipe? Try these variations:

1. Low-Sugar Version: Replace white sugar with a sugar substitute like stevia or monk fruit.
2. Vegan Option: Use vegan cream cheese, coconut yogurt, and agar-agar instead of gelatin.
3. Gluten-Free Base: Swap digestive biscuits for gluten-free cookies.
4. Reduced-Fat Filling: Use low-fat cream cheese and yogurt without compromising on flavor.
5. Fruit Swaps: Experiment with other tropical fruits like passionfruit or papaya.
6. Spice-Free: Omit the cardamom and saffron for a simpler flavor profile.

Mistake 1: Overmixing the Filling

Overmixing can introduce too much air into the cheesecake filling, leading to cracks during baking. To avoid this, mix just until the ingredients are combined and smooth. A gentle hand ensures a velvety texture.

Mistake 2: Skipping the Water Bath

The water bath is crucial for even baking and preventing cracks. Without it, the edges may overbake while the center remains underdone. Wrap your pan securely and trust the process—it’s worth it!

Mistake 3: Rushing the Cooling Process

Patience is key! Cooling the cheesecake slowly in the water bath and then the fridge allows it to set properly. Rushing this step can cause the cheesecake to crack or become uneven.

FAQs About Mango Lassi Cheesecake

What type of mango pulp should I use?

Opt for premium varieties like Alphonso or Kesar mango pulp for the best flavor. These mangoes are sweeter and more aromatic, making your cheesecake truly irresistible.

Can I make this cheesecake ahead of time?

Absolutely! This dessert actually benefits from being made a day in advance, as the flavors meld together beautifully in the fridge.

Is this recipe suitable for vegans?

With a few tweaks, yes! Use vegan cream cheese, coconut yogurt, and agar-agar to make a plant-based version of this cheesecake.

How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing, and cool the cheesecake gradually. These steps ensure a smooth, crack-free surface.

Can I freeze this cheesecake?

Yes, wrap individual slices tightly in plastic wrap and store them in the freezer for up to a month. Thaw in the fridge before serving.

What can I use instead of agar-agar?

Gelatin is a common substitute, though agar-agar is preferred for its vegetarian-friendly properties.

How do I know when the cheesecake is done baking?

The center should still jiggle slightly but not look liquidy. It will continue to set as it cools.

Can I use fresh mango instead of pulp?

Yes, blend fresh mango into a smooth puree and strain it to remove fibers before using.

What’s the best way to slice the cheesecake?

Dip your knife in hot water, wipe it dry, and slice cleanly. Repeat for each cut to maintain neat edges.

How long does this cheesecake last in the fridge?

It stays fresh for up to 3 days when stored properly in an airtight container.

Final Thoughts

This Mango Lassi Cheesecake is more than just a dessert—it’s a journey through flavors, textures, and traditions. Whether you’re hosting a party or treating yourself, this recipe promises to delight everyone who tries it. So grab your apron, gather your ingredients, and let’s create something truly unforgettable together. Happy baking!