Mango Cheesecake
Indulge in this delicious summer treat, with no added sugars, no gluten and best of all… No baking!
40 minutesPrep Time
3 hoursCooking Time
8Servings
Shop Ingredients
Makes 8 servings 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
Directions
- 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.