Healthy Mango Cheesecake (No-Bake)
You wouldn't believe how easy and delicious this no-bake healthy mango cheesecake is. Nutty base, creamy mango filling and more mango as topping. It's mango overload and only 169 calories per slice. Give it a try!
Servings: 10 people
Ingredients
The Base
- ½ cup instant oats (45 g)
- ½ cup almond flour (45 g)
- 2 tablespoon melted coconut oil (30 ml)
- 1 tablespoon honey (20 g)
The Mango Puree
- 1 ½ large ripe mango
- 1 ½ tablespoon lemon juice
The Filling
- 1 lb natural unsweetened Greek yogurt (450 g)
- ½ cup erythritol (60 g)
- 1 cup mango puree (250 g)
- 1 tablespoon gelatine powder (10 g)
- 3 tablespoon water (45 ml)
The Topping
- ½ cup mango puree (125 g)
- ½ teaspoon gelatine powder (1.5 g)
- 1 tablespoon water
Instructions
The Base
- Add oats and almond flour into a food processor and blend for a few seconds until you get a semi coarse mixture. Then add in coconut oil, honey and continue blending until everything comes together.
- Pour into 1 x 7 inch (18 cm) springform pan and using the back of a spoon, press the mixture evenly. Place in the freezer for 30 minutes while you continue with the rest.
The Mango Puree
- Add all ingredients into a processor and blend into a smooth puree. Separate it into 1 cup (250 g) for filling and ½ cup (125 g) for topping into different bowls. Set aside.
The Filling
- Add yogurt and erythritol into a bowl and mix together using a hand held whisk. Set aside.
- Into another bowl, add in gelatine and water. Leave for 5 minutes for the gelatine to bloom. Now heat gently in microwave (or double boiler) until everything is dissolved.
- Take a few tablespoon of mango puree and mix well with gelatine, using a spoon. Now add the mixture into mango puree bowl and mix everything together. Finally pour into the yogurt mixture slowly while whisking. Once everything is well incorporated, pour into our prepared pan and chill in the coldest part of the fridge for 3 ½ hours.
The Topping
- Add water and gelatine powder into a bowl and leave it for 5 minutes for the gelatine to bloom. Heat gently in microwave (or double boiler) until everything is dissolved. Now add into the mango puree bowl and mix everything well.
- Pour on top of chilled cheesecake and immediately swirl the pan so that the puree covers the whole top surface. Place back in the fridge for another 30 minutes.
How To Remove Cheesecake From Pan
- Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate.
Serve
- Cube the balance of half mango flesh and arrange on top. Slice and serve, enjoy!
Nutrition
Serving: 1portion | Calories: 168kcal | Carbohydrates: 29.5g | Protein: 7.2g | Fat: 8.2g | Saturated Fat: 2.7g | Cholesterol: 2.3mg | Sodium: 19.4mg | Potassium: 202.8mg | Fiber: 2.2g | Sugar: 13.3g | Calcium: 73.6mg | Iron: 0.6mg