This diabetic-friendly cheesecake could not be easier to make! The gingersnap crust and mango puree topping complement each other for a refreshing zing.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.

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  • In a small bowl, combine 1/3 cup sugar and gelatin. Add boiling water; stir about 5 minutes or until gelatin is dissolved. In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.

  • In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Drag a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.

  • To serve, remove sides of the springform pan and cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges.

Nutrition Facts

201.8 calories; protein 4.6g 9% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 0.5g 2% DV; sugars 13.3g; fat 12.4g 19% DV; saturated fat 6.9g 34% DV; cholesterol 35.6mg 12% DV; vitamin a iu 539.4IU 11% DV; vitamin c 5.2mg 9% DV; folate 20.8mcg 5% DV; calcium 54.8mg 6% DV; iron 0.6mg 4% DV; magnesium 10.2mg 4% DV; potassium 118mg 3% DV; sodium 206.1mg 8% DV.