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Mango Cheesecake

Mango Cheesecake

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

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40 minutesPrep Time
3 hoursCooking Time
8Servings
Shop Ingredients
Makes 8 servings
1 cup (100g) walnutsSorry this product is not available at your store
1 cup (100g) almondsSorry this product is not available at your store
1 cup (100g) pecansSorry this product is not available at your store
8-9 (200g) datesSorry this product is not available at your store
500g cream cheese, softenedSorry this product is not available at your store
1 cup (150g) mangoes, pureedSorry this product is not available at your store
¾ cup greek yoghurtSorry this product is not available at your store
12g gelatin, dissolved in ⅓ cup boiling waterSorry this product is not available at your store
½ tsp vanillaSorry this product is not available at your store
½ cup cream, lightly whippedSorry this product is not available at your store

Directions

  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.