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91% would make again

Mango Lassi Cheesecake

We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can’t get your hands on fresh mango? You can substitute it with frozen or thawed mango.

Tasty Team

Total Time

7 hr 20 min

7 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

50 minutes

50 min

Total Time

7 hr 20 min

7 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

50 minutes

50 min

Ingredients

for 12 servings

Crust

  • nonstick cooking spray, for greasing
  • ½ cup raw pistachios (60 g)
  • 9 graham crackers
  • ¾ stick unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cardamom

Mango Purée

  • 4 mangoes, cubed, packed - preferably Alphonso

Mango Lassi Cheesecake Layer

  • ½ cup cold water (120 mL)
  • 2 packets gelatin powder
  • 12 oz cream cheese (360 g), softened
  • ¾ cup granulated sugar (150 g), plus 1 tablespoon
  • 1 teaspoon lemon juice
  • 1 ½ cups plain full-fat greek yogurt (360 g)

Mango Jelly Layer

  • ½ cup cold water (120 mL)
  • 2 packets gelatin powder
  • ½ cup hot water (120 mL)
  • ½ cup granulated sugar (100 g)
  • 1 cup mango purée (235 g)

Saffron Whipped Cream

  • 1 ½ cups heavy cream (360 g), divided
  • 8 saffron threads
  • 3 tablespoons powdered sugar

Topping

  • ½ fl oz mango, cubed
  • ¼ cup raw pistachios (30 g), coarsely chopped

Nutrition Info

    Calories 408
    Fat 23g
    Carbs 46g
    Fiber 3g
    Sugar 40g
    Protein 8g

Estimated values based on one serving size.

Preparation

  1. Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
  2. Add the pistachios to a food processor. Pulse until coarsely ground, 20–30 seconds. Add the graham crackers and pulse for 30–40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
  3. Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
  4. Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2–3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
  5. Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15–20 seconds, or until the gelatin is melted.
  6. In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
  7. Add the melted gelatin and Greek yogurt and beat for another 2–3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
  8. Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
  9. Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15–20 seconds, or until the gelatin is melted.
  10. Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
  11. Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
  12. Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
  13. Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3–4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
  14. Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3–4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
  15. Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
  16. Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
  17. Enjoy!

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