Festive Protein Mango Cheesecake

Our Festive Protein Mango Cheesecake brings all the tropical Aussie Christmas vibes in every bite! It’s creamy, fruity, high-protein and absolutely delicious. It’s everything you want in a summer Christmas dessert.

Ingredients

Base:
1 cup almond meal
2 tbsp melted butter
1 tbsp sugar-free maple syrup
¼ cup sweetener
½ tsp ground cinnamon
Pinch of nutmeg or ginger (optional, for that Christmas warmth)

Filling:
250g light cream cheese
200g unsweetened Greek yoghurt
4 scoops of Tasteless Whey by Feel Good Protein
¾ cup mango purée (½ cup fresh or frozen mango blended smooth with lime juice)
1½ tsp gelatine powder (dissolved in 2 tbsp boiling water)
¼ cup sweetener to taste (erythritol or monk fruit)

Topping:
¼ cup mango purée (for swirl)
A few cubes of fresh mango and raspberries to finish

Method

1. To make the base, combine almond meal, melted butter, maple syrup, cinnamon, and nutmeg. Mix until crumbly, then press firmly into the base of a small springform tin. Chill while preparing the filling.
   
2. In a small bowl, mix gelatine with boiling water until dissolved. Set aside to cool slightly.
   
3. Make the mango puree by blending the mango, lime juice and the Tasteless Whey by Feel Good Protein and set it to the side.
   
4. In a blender, blend cream cheese, Greek yoghurt, mango purée and sweetener.
   
5. Add the dissolved gelatine to the cream cheese filling until evenly combined.
   
6. Pour the filling over the chilled base and swirl through the extra mango purée on top for a marbled effect. Add fresh mango chunks at the end.
   
7. Refrigerate for 4–6 hours or overnight until firm.
   
8. Top with more diced mango and raspberries. Enjoy your Festive Protein Mango Cheesecake!

Mango

Recipe makes 10 servings, each serving:
Calories – 209
Protein – 14g
Carbs – 7g
Fat – 15g