Mango Lassi Cheesecake

I wanted to eat a mango cheesecake, but then I felt like making one that was a little more exciting…so I made a MANGO LASSI CHEESECAKE AHHHHHH.

The flavour of this cheesecake was amazing, the smell was amazing and the texture was so creamy. Everything about it was soooo good.

I make a lot of cheesecakes, but this is my new favourite one.

A slice of the cheesecake on a plate, with the full cheesecake in the background.

Video Tutorial

What makes this a mango lassi cheesecake?

Mango lassi is essentially a drink that is made from mangoes, yoghurt and cardamon.

Then sometimes extra ingredients are added for extra flavour, such as saffron.

For this cheesecake, my goal was to take the main flavours from mango lassi and add them to the cheesecake.

So that’s exactly what I did. I made a cheesecake that has a mango, cardamon and saffron flavour…so mango lassi cheesecake.

I’ve already said this but I need to say it again, THE FLAVOUR OF THIS WAS AMAZING. 

I love mango cheesecakes, but the addition of cardamom and saffron makes this way better.

The top of the mango lassi cheesecake after whipped cream and mango pieces were added.

The cheesecake batter

The biscuit base is super easy to make, all you need to do is mix some crushed biscuits and melted butter together.

Any biscuits work but I used digestives.

Here’s what you are going to need to make the cheesecake batter:

  • A few strands of saffron
  • Warm milk – just a small amount, we’re going to use this to bloom the saffron.
  • Cream cheese – make sure to use full fat cream cheese.
  • Granulated sugar – caster sugar also works.
  • Corn flour – also known corn starch.
  • Vanilla extract
  • Cardamom powder
  • Mango pulp
  • White chocolate – this is not going to make the cheesecake white chocolate flavoured. It’s just here to help with the texture, so make sure not to leave it out.
The ingredients needed to make the cheesecake batter.

Mango pulp or fresh mangoes

Typically when baking with fruits, fresh fruits are usually best to use.

But for this cheesecake, I recommend using mango pulp from a can, instead of fresh mangoes.

If you’re using fresh mangoes, in order to get a strong mango flavour you will need to use a lot of mangoes.

And also it’s not even mango season in the UK, so it’s hard to get good mangoes.

So mango pulp from a can is best to use. It works out cheaper and it gives you the best flavour and colour.

The canned mango pulp

Baking cheesecake in a water bath

We’re going to bake this cheesecake in a water bath.

Essentially, all this means is that we’re going to add the cheesecake into a large baking/roasting tray that has high sides.

Then we fill this tray with hot water and carefully place this into our oven. That’s all it is.

WARNING if you are using a springform tin for your cheesecake, make sure to wrap the outside of the tin a few times with tin foil, just so that no water can get into the cheesecake.

Why do we bake cheesecakes in water baths?

The reason why it’s good to bake cheesecakes in water baths is because cheesecakes don’t like drastic changes in temperature.

If you were to add the cheesecake straight into the oven, this would be a drastic change in temperature. Which can cause your cheesecake to crack and it will effect the texture of it.

Whereas when you use a water bath, the water regulates the temperature of the cheesecake; it stops it from getting too hot.

This will prevent it from cracking, and it gives you a much smoother creamier cheesecake.

So it is an extra step, but it makes a big difference so it’s worth it.

The cheesecake inside of a water bath, before being baked.

Leaving the cheesecake in your oven for 1 hour

Again, cheesecakes don’t like drastic changes in temperature. 

Once your cheesecake has baked, if you take it out of your oven straight away, this will be another drastic change in temperature. Which will also cause it to crack and effect the texture.

So after your cheesecake has baked, I recommend turning your oven off, opening the door slightly, and then leave it in there for an hour.

Then after an hour, you can let it cool at room temperature, then leave it to set up in your fridge overnight.


This is very important, your cheesecake will be too soft at first, if you try taking it out of the tin it will just fall apart.

So make sure to leave it to set in your fridge overnight.

The cheesecake inside of the tin, before being baked.
The cheesecake inside of the tin after being baked.

Decorating the cheesecake

The next day, you can finally take the cheesecake out of the tin and then decorate it.

You don’t need to decorate it, it does nothing to the taste, I just decorated it for aesthetic purposes only.

But if you are decorating it, you can decorate it however you want.

I just whipped some cream and added this into a piping bag that was fitted with a large star tip.

I piped swirls of this around the edge of the cheesecake, then added mango pieces on top of each swirl.

And thennnnn the cheesecake is finally done woohoo

A close up of the top of the cheesecake, after it had been decorated.

I make a lot of cheesecake, here are some other cheesecake recipes you need to try:

Mango Lassi Cheesecake

5.0 from 1 vote


  • For the biscuit base:
  • 300 g biscuits (any work, I used digestives)

  • 140 g unsalted butter, melted

  • For the cheesecake:
  • A few strands of saffron

  • 1 tablespoon milk, warm

  • 600 g full fat cream cheese

  • 100 g granulated sugar

  • 50 g corn flour

  • 2 teaspoons vanilla extract

  • 2 teaspoons cardamom powder

  • 300 g mango pulp

  • 120 g white chocolate, melted

  • Extras:
  • Some extra mango pulp, to swirl into the cheesecake

  • Some whipped cream, to pipe on top (optional)

  • Some mango pieces, to decorate (also optional)


  • Pre-heat your oven to 170c/325f. Also grease and line an 8 inch springform cake tin. Then wrap the outside of the tin a few times with tin foil. Leave this aside.
  • Making the biscuit base:
  • Start by crushing your biscuits. You can either do this in a food processor, or add them into a food bag and hit them with a rolling pin.
  • Mix these crushed biscuits with the melted butter.
  • Add this into your prepared cake tin and press it down until you get a flat even layer. Leave this aside whiles you make the cheesecake batter.
  • Making the cheesecake batter:
  • Start by crushing your saffron, then mix this with the warm milk. Leave this aside so the saffron can bloom.
  • In a large bowl, add the cream cheese, sugar, corn flour, vanilla extract and cardamom powder. Mix these together until smooth.
  • Add the mango pulp and the saffron milk into this. Mix until combined.
  • Now add the melted white chocolate and mix this in.
  • Add this into your tin and spread it out. Then add a few dollops of mango pulp on top and use a knife or skewer to swirl this around.
  • Baking the cheesecake:
  • We're going to bake this cheesecake in a water bath, so add it into a large baking/roasting tray that has high sides. Pour some boiling water into this tray until it reaches about halfway up the tin with the cheesecake in it.
  • Carefully place this into your pre-heated oven, and bake for around 1 hour - 1 hour 20 minutes. It's done when the sides are set but the centre is still slightly jiggly.
  • Once baked, turn your oven off and open the door slightly. Leave the cheesecake in there for 1 hour.
  • After an hour, take the cheesecake out of the oven. Let this cool down completely, then place it into your fridge and leave to set overnight.
  • The next day:
  • The next day, take the cheesecake out of the tin and then you can decorate it, if you want.
  • I just piped some whipped cream on top, then added pieces of mangoes.
  • Now the cheesecake is done, enjoy!

1 Comment

  1. ryn
    April 11, 2024 / 2:06 pm

    This is the best cheesecake I’ve eaten in a loong time. To whoever is reading this, you need to make it!

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