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Mango Cardamom Cheesecake

Updated: Jun 17, 2022

By Hetal Bulsara



Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception.


This recipe produces a heavenly cheesecake that’s creamy, flavourful and addicting. The size makes it a perfect bite. It’s really easy to make and tried and tested to be a crowd pleaser!

Yields: 12-15 mini cheesecakes



12 Graham crackers

2 1/2 tbsp Melted butter

2 tbsp Sugar

½ tsp Crushed (or powdered) Kerala Green Cardamom


300g Cream cheese (room temperature)

⅓ cup Mango pulp (available at Superstore or Walmart)

¾ cup Sugar

1/2 Tsp Salt

1 Large egg (room temp)

2 Egg yolks (room temp)

2 tsp All purpose flour

1 tbsp crushed & peeled (or powdered) Kerala Green Cardamom

Persian Rose Petals

Topping (Optional)

Pinch of crushed & peeled Kerala Green Cardamom

Persian Rose Petals

230 ml Whipped cream

1/2 Cup Icing sugar

1 tsp Vanilla extract

1/2 Mango, sliced thinly




  1. Preheat the oven to 350C and prepare a cupcake or muffin tray with cupcake liners,

  2. Use a processor or clear bag to crush the Graham crackers, then add the melted butter and stir until combined.

  3. Place 1 ½ tablespoons in each cup, then press down using a small cup or shot glass until flat. Bake for 7 minutes.