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!
- Prep time
- 35 min
- Cook time
- 3 hr 13 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup instant oats ((45 g))
- 1/2 cup almond flour ((45 g))
- 2 tbsp melted coconut oil ((30 ml))
- 1 tbsp honey ((20 g))
- 1 1/2 large ripe mango
- 1 1/2 tbsp lemon juice
- 1 lb natural unsweetened Greek yogurt ((450 g))
- 1/2 cup erythritol ((60 g))
- 1 cup mango puree ((250 g))
- 1 tbsp gelatine powder ((10 g))
- 3 tbsp water ((45 ml))
- 1/2 cup mango puree ((125 g))
- 1/2 tsp gelatine powder ((1.5 g))
- 1 tbsp water
Instructions
- 1
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.
- 2
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.
- 3
Add all ingredients into a processor and blend into a smooth puree. Separate it into 1 cup (250 g) for filling and 1/2 cup (125 g) for topping into different bowls. Set aside.
- 4
Add yogurt and erythritol into a bowl and mix together using a hand held whisk. Set aside.
- 5
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.
- 6
Take a few tbsp 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 1/2 hours.
- 7
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.
- 8
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.
- 9
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.
- 10
Cube the balance of half mango flesh and arrange on top. Slice and serve, enjoy!