Ingredients
Method
- In a food processor, place walnuts, almonds, pecans and dates and process until you get a paste that holds together.
- Line the base and sides of a 22cm springform tin with greaseproof paper. Press the nut mixture to mould the bottom of the tin to form the base of the cheesecake. Refrigerate.
- Beat cream cheese until smooth. Add the mango puree, vanilla, yoghurt and gelatin mixture and beat until combined. Fold through the whipped cream.
- Pour cheesecake mixture onto the lined base of the tin. Refrigerate for 3 hours or until cheesecake has set.
More about this recipe
Nutrition per serving:
Calories 709.61kcal
Total Fat 60.27g
Carbs 34.87g
Sugars 24.31g
Protein 16.47g
Sodium 211.92mg
Fibre 7.17g
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Delish! Made this for my nieces Sophie & Kate who were visiting from the UK! They loved it. I’m a bit partial to a sweet treat so served it up with a nice mango coulis. Thanks IGA