Creamy Mango and Turmeric Cheesecake Recipe

MANGO TURMERIC ICE CREAM CHEESECAKE

Although I usually reach for chocolate desserts, I wanted something light, fruity and refreshing this time. A mango turmeric cheesecake delivered exactly that: sweet, tropical mango balanced by the warm, earthy note of turmeric.

This no-bake cheesecake is vegan, gluten-free, dairy-free and soy-free — a perfect chilled dessert for hot days.

MEET THE INGREDIENTS

Below is an overview of what you’ll need. Exact amounts and step-by-step instructions are available in the recipe card further down.

Crust: roasted almonds, coconut flour, dates.

Mango filling: cashews, full-fat coconut cream, fresh mango, lemon juice, turmeric powder and agave syrup.

TURMERIC POWDER

Turmeric is prized for its health-supporting compound curcumin, known for anti-inflammatory and antioxidant effects. It adds an aromatic, slightly earthy flavor and a beautiful golden color to both savory and sweet recipes. In desserts, a small amount enhances flavor without overpowering the sweetness — use turmeric sparingly to avoid bitterness.

Choose high-quality, preferably organic turmeric powder for the best taste and color.

HOW TO MAKE MANGO TURMERIC CHEESECAKE

Soak cashews: Place cashews in a bowl and cover with water. Soak at room temperature for at least 4 hours to achieve a silky filling.

Soak dates: Cover pitted dates with water and soak for 1–2 hours. Drain thoroughly before using.

Note: A high-speed blender yields the smoothest cashew cream and best texture for the filling.

Crust

• Line the base of a 16 cm springform pan with baking paper.
• Drain the soaked dates well and pat them dry to remove excess water.
• In a food processor, combine roasted almonds, coconut flour and the drained dates. Process until the mixture clumps and sticks together. Taste and adjust sweetness if needed.
• If the mixture is too dry, add a small amount of coconut oil. If too wet, add a pinch of coconut flour.
• Press the sticky crust mixture evenly into the prepared pan. Chill in the fridge while you prepare the mango layer.

Mango layer

• Drain the soaked cashews and place them in a high-speed blender. Add the thick coconut cream (the solid part from chilled full-fat canned coconut milk), fresh diced mango, lemon juice, agave syrup and turmeric powder.
• Blend on high until completely smooth and creamy. Scrape the sides as needed to ensure a uniform texture.
• Pour the mango filling over the chilled crust, smooth the top, and transfer the cake to the freezer to set for at least 5–6 hours or until firm.

SERVING SUGGESTION

• Top slices with fresh or frozen blueberries for a color contrast and bright flavor.
• Makes approximately 6 servings.

STORING

• Store leftovers in the fridge for short-term use or in the freezer for up to one month for best flavor.
• If frozen, let the cheesecake thaw 40–45 minutes at room temperature before serving for the best texture.

NOTE ON COCONUT CREAM

Use full-fat canned coconut milk for a creamy filling. Chill the can overnight and scoop out the solid coconut cream that separates from the liquid. If the coconut portion is watery, the filling may not hold its shape well.

TIPS AND HOW-TOS

HOW TO ROAST ALMONDS

Roasting almonds enhances flavor and texture. Preheat the oven to 180 °C and spread almonds in a single layer on a baking sheet. Roast for 10–15 minutes, stirring every 5 minutes to ensure even browning. When they smell nutty and show light color, remove immediately and cool on a plate or another baking sheet.

MANGO TURMERIC CHEESECAKE IS:

• Vegan
• Gluten-free
• Soy-free
• Dairy-free
• No-bake
• Refreshing
• Perfect for summer

If you enjoyed this recipe, here are a few more favorites you might like:

• Hazelnut Coffee Cake
• Stracciatella Maqui Cheesecake
• Cherry Coconut & Chocolate Cake
• Coconut Blue Spirulina Raspberry Cheesecake

Mango Turmeric Cheesecake

Nensi Beram

A no-bake mango turmeric cheesecake with a creamy texture and bright, tropical flavor. Vegan, gluten-free and ideal for warm weather.

Print Recipe

Prep Time
20 mins

Cook Time
40 mins

Cuisine
Gluten-free, Vegan

Servings
6

Equipment

• 16 cm springform cake tin
• High-speed blender

Ingredients

Crust

• 100 g roasted almonds
• 20 g coconut flour
• 90 g dates, soaked 1–2 hours and drained

Filling

• 200 g cashews, soaked at least 4 hours and drained
• 100 g coconut cream (solid part from chilled full‑fat coconut milk)
• 100 g fresh diced mango
• 1/2–1 teaspoon turmeric powder (adjust to taste)
• 4–5 tablespoons agave syrup
• 3 tablespoons lemon juice

Instructions

Crust

• Line the base of a 16 cm springform cake tin with baking paper.
• Drain soaked dates well, removing excess water.
• Process roasted almonds, coconut flour and drained dates until the mixture sticks together. Adjust texture with a little coconut oil or extra coconut flour as needed.
• Press the crust into the pan and chill while preparing the filling.

Mango layer

• Blend drained cashews with coconut cream, fresh mango, lemon juice, agave syrup and turmeric until smooth and creamy.
• Pour the filling over the crust and freeze for 5–6 hours or until firm.

Serving suggestion

• Serve topped with fresh or frozen blueberries.

Storing

• Store in the fridge or freeze for up to one month for optimal flavor.
• If frozen, allow 40–45 minutes to thaw before serving.

Notes

NOTE ON COCONUT CREAM: Always use full-fat canned coconut milk chilled overnight so the cream can be separated and scooped out. If the coconut mix is too watery, the filling won’t set properly.

Did you make this recipe?
Please leave a comment below and let us know how it turned out — your feedback is appreciated.

* Nutritional information is automatically calculated and should be treated as an estimate.

Keyword
healthy turmeric cake, mango cheesecake, mango turmeric dessert, raw mango cake