Easiest Healthy No Bake Mango Cheesecake Recipe

Course: Dessert, No bake

Cuisine: American, Australian

Prep Time: 29

Servings:

Calories: 328kcal

Cost: $8

Silky, tangy, tropical perfection with no baking required. With a crust containing nuts and dates, the filling is pure creamy magic and a mango topping. that all sets in the fridge.

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Equipment

6 Jars 180 ml capacity | 6½ oz
Food Processor

Ingredients

100 gm Almonds skin on
2 Medjool Dates pitted, room temperature
2 tabs coconut oil melted

Filling

250 gm cream cheese soften or room temp
400 gm natural Greek yogurt
1 tabs lemon juice
1 tabs maple syrup

Topping

200 gm mango canned, fresh or frozen

Instructions

Pop your mango flesh into a foodprocessor and blitz to a puree. Set aside in the fridge till later.
Clean food processor then add your almonds, pitted medjool dates and melted coconut oil and blitz till a crumbly texture. Not too fine but until it starts to press together a little. Pop into your jars and place into the fridge.
Wipe out your blender and mix the cream cheese, yougurt, lemon juice and maple syrup to a nice creamy consistency and spoon into the 6 jars. Pop into the fridge for around 20 minutes.
Top the jars with the mago puree and place into the fridge ready to eat or you can eat straight away. (if you can't wait).

Notes

NOTES:

How to Store: This cheesecake keeps beautifully, which makes it perfect for meal prep or making ahead for events.

Store it covered in the fridge for up to 5 days. Use plastic wrap to prevent it from absorbing any fridge odors. The mango layer may darken slightly over time, but the flavor stays bright.

Nutrition