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–+ servings

Cottage Cheese Protein No-Bake Mango Cheesecake

This refreshing dessert delivers a wonderfully smooth texture and vibrant tropical flavor. It is a crowd-pleasing treat perfect for any gathering.
Cottage Cheese Protein No-Bake Mango Cheesecake
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 8 slices
Calories 469 kcal
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Ingredients  

For the Crust

  • 1 1/2 cups Graham Cracker Crumbs
  • 6 tbsp Unsalted Butter, Melted
  • 1 tbsp Granulated Sugar
  • 1 tsp Lime Zest

For the Filling

  • 3 cups Full Fat Cottage Cheese, Room Temperature
  • 4 oz Cream Cheese, Softened
  • 3/4 cup Plain Greek Yogurt
  • 1 cup Mango Puree
  • 1/2 cup Honey
  • 2 tbsp Lime Juice
  • 1 tsp Vanilla Extract
  • 4 tsp Unflavored Gelatin
  • 1/3 cup Cold Water

For the Mango Topping

  • 1 cup Mango Puree
  • 1 tbsp Honey
  • 1 tsp Unflavored Gelatin
  • 2 tbsp Cold Water
  • 1/2 cup Fresh Mango, Diced

Equipment

  • 9-inch springform pan
  • food processor or blender

Instructions 

  • Line the bottom of a 9-inch springform pan with parchment. Mix the graham cracker crumbs, sugar, lime zest and melted butter, press firmly into the bottom of the pan and chill while you make the filling.
  • Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky. Add the cream cheese, Greek yogurt, mango puree, honey, lime juice and vanilla and blend until smooth.
  • Sprinkle the gelatin over the cold water and let it bloom for 5 minutes, then microwave for 10 to 15 seconds until fully liquid. Whisk 1/2 cup of the filling into the gelatin, then pour it back into the blender with the motor running and blend for 15 seconds.
  • Pour the filling over the crust, smooth the top and refrigerate for about 1 1/2 hours, until the surface is set.
  • For the topping, bloom the gelatin in the cold water for 5 minutes. Heat 1/4 cup of the mango puree with the honey until hot, stir in the bloomed gelatin until dissolved, then stir it into the remaining mango puree.
    Let it cool to room temperature so it does not melt the filling.
  • Gently pour the mango topping over the set cheesecake and tilt the pan to spread it evenly. Refrigerate for at least 4 hours or overnight.
  • Run a thin spatula around the edge, release the springform ring and top with diced fresh mango before serving.

Nutrition

Serving: 1servingCalories: 469kcalCarbohydrates: 54gProtein: 16gFat: 21g
Course Dessert
Cuisine American
Keyword cottage cheese, high protein, mango cheesecake, no bake cheesecake

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