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Mango Cheesecake

4
(2)
  • 8 Serves
  • 40 minutes
  • 3 hours

Indulge in this delicious summer treat, with no added sugars, no gluten and best of all… No baking!

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Ingredients

 1 cup (100g) walnuts
 1 cup (100g) almonds
 1 cup (100g) pecans
 8-9 (200g) dates
 500g cream cheese, softened
 1 cup (150g) mangoes, pureed
 ¾ cup greek yoghurt
 12g gelatin, dissolved in ⅓ cup boiling water
 ½ tsp vanilla
 ½ cup cream, lightly whipped

Method

  1. In a food processor, place walnuts, almonds, pecans and dates and process until you get a paste that holds together.
  2. 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.
  3. Beat cream cheese until smooth. Add the mango puree, vanilla, yoghurt and gelatin mixture and beat until combined. Fold through the whipped cream.
  4. Pour cheesecake mixture onto the lined base of the tin. Refrigerate for 3 hours or until cheesecake has set.

Top Tip

Nutrition per serving:
Calories 709.61kcal
Total Fat 60.27g
Carbs 34.87g
Sugars 24.31g
Protein 16.47g
Sodium 211.92mg
Fiber 7.17g

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One Review

  • Cassandra says:

    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

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