Mango Cheesecake
Indulge in this delicious summer treat, with no added sugars, no gluten and best of all… No baking!
Ingredients
- 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 vanilla½ cup cream, lightly whipped
Instructions
- 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.
