Mango Cheesecake













Serves 6

1 mango – cubed
200g organic cream cheese
2 tbsp Greek yoghurt
1 tbsp honey
1 cup mixed nuts – I used cashews, hazelnuts, walnuts & almonds
1/2 cup pitted dates

1. Place the nuts and the dates into a food processor and pulse until they resemble fine breadcrumbs. Distribute the mixture evenly between the 6 bowls and press down firmly to create the cheesecake base
2. Blend the cream cheese, yoghurt and honey together and distribute between the 6 bowls making sure the mixture is level to make adding the mango topping easier – refrigerate for an hour to set
3. Gently warm the mango pieces for approximately 5 minutes in a saucepan to release the juices further and soften the fruit, blend into a smooth purée. Once cooled, spoon the mango purée gently onto the cheesecake layer and refrigerate for a further hour – eat this delicious cheesecake the same day of making.

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