Mango Lassi Cheesecake Recipe

This Mango Lassi cheesecake consists of a creamy filing on a nutty base and is infused with all the aromatic flavours of mango lassi. This recipe is gluten-free low-carb and sugar-free!



Serves 6-8

● 250g almond flour

● 100g melted unsalted butter

● 100g desiccated coconut

● 3 mangoes, deseeded and blended

● 2 tbsp monkfruit extract

● 500g cream cheese

● 300g yoghurt

● 3 eggs, whisked

● 2 tsp vanilla extract

● 1 tbsp fresh turmeric grated

● Fresh mango, chopped

● Toasted coconut pieces



1. Mix the almond flour with melted butter and desiccated coconut.

2. Press the mixture into a springform cake tin and bake in an oven at 180 for 10 minutes until golden.

3. Remove from oven and let cool.

4. Mix the mango with monkfruit extract, cream cheese, yoghurt, eggs, vanilla extract and grated turmeric until smooth.

5. Pour into cake tin and reduce oven temp to 150 and bake the cheesecake for about an hour until set.

6. Remove from oven when cooled and top with fresh mango and toasted coconut pieces.


For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.