Healthy Mango Cheesecake {10 Minute Recipe}
Easy mini healthy mango cheesecakes with yogurt, cream cheese, fresh mango, and a date almond base. A quick no-bake summer dessert.
Servings: 4 servings
Calories: 330kcal
Ingredients
- 50 g Almonds
- 8 Medjool dates pitted
- 150 g Mango roughly chopped
- 150 g 0% Fat Free Greek yogurt
- 100 g Light cream cheese
- 1 tablespoon Runny honey
- 100 g Frozen raspberries
Instructions
- Put 50 g Almonds and 8 Medjool dates into a food processor.
- Blitz the almonds and dates together until a thick paste is formed.
- Put 150 g Mango into a blender.
- Blend the mango into a puree.
- In a mixing bowl, combine 150 g 0% Fat Free Greek yogurt, 100 g Light cream cheese and 1 tablespoon Runny honey.
- Press the date mixture into serving glasses. Spoon in the yogurt mixture. Carefully add the mango puree and top with 100 g Frozen raspberries.
Notes
- Choose small glasses that allow the layers to show clearly - the ones seen in these pictures are 150ml/5fl oz glasses.
- Do not over-process the almond base into a paste. You want it to hold together, but still have a little texture. If blended too much, it can become oily and dense.
- Make sure the cream cheese is soft before mixing.
- Taste each layer before assembling. Since fruit sweetness can vary, the mango may be naturally very sweet or more tart. Adjust the honey in the cheesecake layer if needed so the finished dessert feels balanced.
- Let the assembled cheesecakes chill properly. They do not need baking, but they do need time in the fridge for the layers to firm up and the flavours to come together.
Nutrition
Serving: 1portion | Calories: 330kcal | Carbohydrates: 55g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 105mg | Potassium: 644mg | Fiber: 7g | Sugar: 46g | Vitamin A: 625IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 1mg
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