Spring is here...and what better way to celebrate than to make this beautifully indulgent Mango Macadamia Cheesecake.
With under 5g of carbs per serving, it's the ultimate keto treat that tastes too good to be true!
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- Prep 20 MINS
- Yields 16
1 premade Keto Cheesecake Base
Mango Cheesecake Filling
2 pks cream cheese (approx. 500g)
150 ml cream
1/3 cup erythritol (75g)
1 cup mango, mashed (fresh or frozen)
1 tbsp gelatin powder (15 g)
¼ cup water (60 ml)
1/2 cup macadamia's, roasted and chopped
1Ensure you have your premade base ready to go or make this Cheesecake Base first.
2Place gelatin & 1/4 cup of boiling water into a bowl, stir to combine then allow to soften whilst you prepare the rest of the filling.
3Using a stand or electric beaters, in a bowl add the cream cheese and sweetener and beat to soften and combine, scraping down sides regularly. Gradually pour in the cream, beating as you go.
4Using a fork, whisk the gelatin mix to ensure no lumps, then slowly pour into the cream cheese mix, beating slowly as you go. (scraping down sides)
5Once well combined, light and fluffy, turn mixer off, remove bowl and stir through the mashed mango by hand.
6Pour the cheesecake filling onto the cooled cheesecake base still in the tin and chill for a minimum of 2 hrs.
1Sprinkle the chopped and toasted macadamias on top of the chilled cheesecake and garnish with extra slices of mango or your favourite summer fruits (optional)
1Store cheesecake in the fridge for up to 5 days in an airtight container.
Stir 1/2 cup of chopped macadamias through the cheesecake filling for extra nuttiness! You can switch to low-fat cream cheese if you want to drop the fat a little.
Macros do not include toppings