Irresistibly Creamy Mango Ginger Turmeric Cheesecake Recipe to Brighten Your Day

If you love desserts that combine creamy textures with a burst of fresh, exotic flavours, this mango, ginger, and turmeric cheesecake is a must-try. It’s a delightful twist on the classic cheesecake, blending tropical sweetness with the warm, spicy notes of ginger and turmeric. Best of all, this recipe is a no bake wonder, making it one of the easiest make ahead desserts you can prepare for any occasion.

Why This Cheesecake Stands Out

This cheesecake offers a unique balance of flavours and textures. The crunchy gingernut biscuit base adds a satisfying bite, while the filling is luxuriously smooth and creamy. The mango Greek yogurt brings a natural sweetness and tang, perfectly complemented by the earthy turmeric and zesty ginger purees, that add warmth and depth without overpowering the mango’s natural sweetness.. The fresh mango pieces on top add a refreshing finish that brightens every spoonful.

This dessert is perfect for those who want something impressive but simple to prepare. Plus, it keeps well in the fridge, so you can make it ahead and have a stunning dessert ready whenever you need it.

Mango Ginger Turmeric Cheesecake - The Recipes

Ingredients

• 70g unsalted butter, melted, plus extra for greasing

• 180g gingernut biscuits

• 280g full-fat soft cheese

• 100g icing sugar, sifted

• 200g mango Greek yogurt

• 2 tsp turmeric puree

• 2 tsp ginger puree

• 150ml double cream

• 280g pack of mango pieces

  
  

Method

1. Prepare the Base

Start by gently melting your butter.

Grease your cheesecake tin with a little of the melted butter. Crush the gingernut biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the biscuit crumbs with the melted butter until well combined.

Press this mixture firmly into the base of your tin to create an even layer. Chill it in the fridge while you prepare the filling to help it set.

2. Make the Filling

In a large bowl, beat the soft cheese until smooth. Gradually add the sifted icing sugar and continue beating until fully incorporated. Next, fold in the mango Greek yogurt, turmeric puree, and ginger puree. These ingredients will give the filling its vibrant colour and unique flavour.

In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cheese mixture, taking care not to deflate the airiness. This step ensures the cheesecake remains light and creamy.

3. Assemble and Chill

Pour the filling over the chilled biscuit base and smooth the top with a spatula. Scatter the mango pieces evenly over the surface for a fresh, fruity topping.

Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavours to meld and the cheesecake to firm up perfectly.

Tips for Success

• Use full-fat soft cheese and double cream for the creamiest texture. Low-fat versions won’t set as well.

• For an extra zing, add a teaspoon of lime zest to the filling.

• This cheesecake keeps well for up to 3 days in the fridge, making it a great option for easy make ahead desserts.

• Serve chilled, straight from the fridge, for the best texture and flavour.

  
  

Serving Suggestions

This mango ginger turmeric cheesecake pairs beautifully with a cup of green tea or a light, fruity white wine. For a party, slice it into small portions and serve on pretty dessert plates with a sprig of mint for garnish.

If you want to add a little crunch, sprinkle toasted coconut flakes or chopped pistachios on top just before serving. These add a lovely contrast to the smooth filling and fresh mango.