Mango Matcha Cheesecake
Experience a unique fusion of classic cheesecake and the aromatic richness of traditional thandai flavours. This No-Bake Thandai Cheesecake combines the smooth texture of cream cheese with delicate notes of saffron, rose water, and thandai masala, creating a beautifully balanced dessert with a distinctive Indian touch.
Quick Recipe Info
Cook Time: No Baking Required
Total Time: 35 mins
Servings: 6-8 Portions
Difficulty: Easy
Equipments Required
Mixing Bowls
Electric Whisk / Hand Mixer
Spatula
Springform Pan
Measuring Cups & Spoons
Refrigerator
Piping Bag (for topping)
Ingredients
For the Crust
- 1½ cups Graham Cracker Crumbs
- ½ cup Unsalted Butter, melted
For the Cheesecake Filling
- 2 cups Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 3 tbsp Matcha Green Tea Powder
- ½ cup Mango Puree
For the Topping
- 40 g Mango Puree
- 60 g Whipping Cream
- Fresh Mangoes, chopped
METHOD
For the Crust
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture firmly into the base of a springform pan and refrigerate.
For the Cheesecake Filling
- Beat cream cheese and powdered sugar until smooth.
- Add mango puree and matcha powder. Mix until fully combined.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
For the Topping
- Fold whipping cream into mango puree to prepare the mango mousse.
- Unmould the cheesecake and pipe the mango mousse on top.
- Finish with freshly chopped mango pieces and serve chilled.
💡Baker’s Tip
- Use chilled cream for better whipping.
- Fold gently to maintain a light texture.
- Refrigerate well for a clean set.
- Use fresh mango puree for best flavour.
📌 Storage Tip
Keep refrigerated and store covered. Best enjoyed within 2–3 days for maximum freshness.