No-Bake Cheesecake with Gingersnap Crust and Mango Puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • cooking spray
  • 15 gingersnaps, crumbled
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • ⅓ cup sugar
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 2 (8 ounce) packages reduced-fat cream cheese (Neufchatel), softened
  • 1 teaspoon vanilla
  • 1 medium, ripe mango, peeled, seeded, and cut up
  • 1 tablespoon lime juice


  • Prep

  • Ready In

  1. 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.
  2. In a small bowl, combine ⅓ 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.
  3. 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.
  4. To serve, remove sides of the springform pan and cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 202 calories; 12 g fat(7 g sat); 1 g fiber; 19 g carbohydrates; 5 g protein; 21 mcg folate; 36 mg cholesterol; 13 g sugars; 539 IU vitamin A; 5 mg vitamin C; 55 mg calcium; 1 mg iron; 206 mg sodium; 118 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1 starch

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