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

Source: Diabetic Living Magazine


Recipe Summary

3 hrs 35 mins
35 mins


Ingredient Checklist


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.

  • 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

1 slice
202 calories; protein 4.6g; carbohydrates 18.9g; dietary fiber 0.5g; sugars 13.3g; fat 12.4g; saturated fat 6.9g; cholesterol 35.6mg; vitamin a iu 539.4IU; vitamin c 5.2mg; folate 20.8mcg; calcium 54.8mg; iron 0.6mg; magnesium 10.2mg; potassium 118mg; sodium 206.1mg.

2 1/2 fat, 1 starch