This Mango Lassi No Bake Cheesecake features a crunchy cashew coconut crust, a layer of yogurt cheesecake and a smooth mango curd topping.
Rich and creamy Mango Lassi No Bake Cheesecake is a perfect warm weather dessert. It’s easy to make and tastes astounding! Plus you’ll love this foolproof method of making fruit curd from scratch.
For quite a while I’ve been thinking it would be fun to remake the mango lassi drink into a dessert. Yogurt and mango both have a natural sweetness so it’s a perfect combo for making confections.
In my town it can sometimes be hard to find tropical produce, or anything out of the ordinary. But for some reason Walmart has an abundance of ripe mangoes super cheap right now. So I decided it was time to give this idea a try. Not that this recipe requires fresh mangoes, you could use frozen, but I love working with fresh ingredients.
It’s still in the 90s here, so I really wanted to minimize the cooking time for this recipe. To that end, I made the cheesecake portion no bake. It’s a creamy filling of yogurt and cream cheese flavored with vanilla, cardamom and honey. There’s tang from the yogurt and the perfect amount of sweetness. So luscious!
But as good as the cheesecake portion is, it’s the coconut cashew crust and the fresh mango curd that make this dessert pop. Contrasting textures highlight the varied flavors from the salty nuts to the vibrant tropical fruit.The bottom is crunchy while the top is unbelievably silky.
Now you might be thinking that this Mango Lassi No Bake Cheesecake looks complicated since it has three layers, but it really couldn’t be easier and be from scratch. That’s especially true the for the mango curd. My method uses a blender and xanthan gum to reach a fluffy consistency that is free from lumps. Follow the directions carefully and you’ll see how foolproof this method is!
It’s also easy because you can make this recipe in advance and freeze it. Freezing the cheesecake also makes popping it out of the pan a cinch. That way you can put your Mango Lassi No Bake Cheesecake on a cheerful plate. Choose something pretty because the only thing covering that plate after dinner will be crumbs ;-)
Mango Lassi No Bake Cheesecake Recipe
Ingredients
Crust
- 1 cup coarsely ground cashews
- ½ cup dried unsweetened coconut flakes
- 1 cup graham cracker crumbs
- ¼ cup organic sugar
- 8 tablespoons salted butter melted
Cheesecake Filling
- 20 ounces cream cheese softened
- 2 teaspoons xanthan gum
- 8 ounces vanilla Greek yogurt
- ½ cup heavy cream
- ½ cup honey
- ½ teaspoons cardamom powder
- 2 teaspoons vanilla extract
Mango Curd
- 1 cup mango puree
- ⅓ cup lime juice
- ½ cup sugar
- 4 egg yolks
- 4 tablespoons salted butter cut into small slices and kept cold
- 1 teaspoon vanilla extract
- ¾ teaspoon xanthan gum
Instructions
Crust
- Preheat oven or toaster oven to 350F and line a 9 inch spring-form pan with parchment paper.
- Combine coconut and cashews on a baking sheet and toast until golden (you might need to stir every few minutes to make sure the mixture browns evenly).
- In a food processor combine cashew-coconut mixture, graham cracker and sugar and pulse until it resembles a coarse meal.
- Add melted butter and pulse until thoroughly mixed.
- Press into spring form pan going about three-quarters up the side.
- Chill in the refrigerator or freezer while you make the filling.
Cheesecake Filling
- In the bowl of an electric mixer, whip cream cheese on medium speed until smooth.
- Add xanthan gum and mix for a couple minutes.
- One at a time, add in yogurt, heavy cream, honey, cardamom and vanilla, mixing thoroughly between each addition.
- Turn up mixer to medium high and beat until light and fluffy.
- Pour filling into the center of the crust and smooth out using an offset spatula working from center to edge.
- Chill while making curd.
Mango Curd
- In a medium sized pan combine mango puree, lime juice and sugar.
- Heat over medium heat, whisking until sugar melts.
- Add in egg yolks and whisk constantly, until mixture reaches 170F.
- Strain mixture through a fine mesh sieve into the jar of a blender.
- Add in vanilla and blend to combine.
- Drop in one pat of butter at a time, blending until each piece melts.
- Finally add in xanthan gum and blend until curd thickens.
- Pour curd onto cheesecake and smooth with an offset spatula.
- Freeze cheesecake until firm.
- While frozen, remove cheesecake from springform pan.
- Defrost cheesecake in the refrigerator before serving.
Notes
Nutrition
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Jhuls | The Not So Creative Cook says
I am always in struggle to take photos when it comes to plain-looking deeserts with no much color and all, but you really made this cheesecake look very appetizing. I love cheesecakes and mangoes, so I could use a slice or two. :)
Vintage Kitty says
Thank you! I actually did struggle with this shoot. I hated my first set of photos so I changed out all the props and redid it. My nemesis seems to be flat food, like pies, cakes…love cooking them but I’m never pleased with the pictures. Practice will eventually make perfect.
Mollie says
What a fun idea for a cheesecake!! I love it – and no bake, too! Bonus!
Vintage Kitty says
Thanks Mollie! I’m glad that idea kept nagging at me :-)
tentimestea says
Wow, what a gorgeous cheesecake! You had me at the mango lassi inspiration–the sunny mango curd, yoghurt and cardamom, but then things just kept sounding better and better with the cashew and coconut crust. I usually don’t think of cheesecakes as refreshing, but this one certainly sounds like it.
Vintage Kitty says
It is even though it still is rich. Had some of the curd with blueberry scones this morning and that was equally wonderful.
Christine | Mid-Life Croissant says
uhmahgah, Kitty. This looks and sounds so divine. I’m a sucky baker but I might whip up the nerve to try making this. Thanks for linking up at #SaucySaturdays.
Vintage Kitty says
Thanks Christine. I hope you give it a try. Thanks for hosting #SaucySaturdays :-)
Devin says
Hi! Have you tried baking this crust before filling it? Making it this weekend and would like to try!
Vintage Kitty says
Hi Devin! I haven’t. It doesn’t need it if you toast the nuts and coconut. If you’d like to bake the crust, don’t toast them or they might get overdone. Let me know how it goes.