Mel Christensen

Mel Christensen

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Layered Mango Cheesecake


Layered Mango Cheesecake

*Sugar Free, Gluten Free, Egg Free


  • 90g raw almonds (or your preferred nut such as hazelnuts or macadamias)
  • 75g desiccated coconut, lightly toasted in a frypan
  • Zest of ½ small orange
  • 30g coconut oil, melted
  • 2-3 (40g) pitted Medjool dates
  1. Line a 23cm spring-form tin with baking paper.
  2. Pulse the crust ingredients together in a food processor until it reaches a chunky texture or for a finer crumb process a little more. Press into a prepared tin and place in the freezer whilst you prepare the filling.

*Tip –  To get the base nice and smooth, lay another circle of baking paper on the top and use an upturned lid or back of a spoon and, using a circular motion, press and smooth the base into the tin – my favorite tool for doing this is the upturned lid of my olive oil spray, trust me  – it works a treat!


  • 250 g European block- style cottage cheese (or Quark or Philadelphia Cream Cheese)
  • 500 g fresh ricotta
  • 10 g of gelatine leaves
  • 150ml boiling water
  • 1 tsp vanilla extract or paste
  • 80 -100g Natvia or preferred sweetener (you should taste as you add as sweetness level depends on which you use and your personal taste.)
  • 3-4 mangoes (depending on size!)


  • 1 mango, peeled and chopped roughly
  • 2 tbsp freshly-squeezed lime juice
  1.  Soak gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150 ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
  2. Combine cheeses and sweetener in the bowl of a high-powered food processor such as a Thermomix (or similar) or with an electric hand beater until smooth and light. If you are using the hand beater method you are better off using Philadelphia Cream Cheese than cottage. Taste the mix at this point to check for sweetness and adjust according to taste.
  3.  Using a spatula, fold in the dissolved gelatine mixture and vanilla and then pour half the cheesecake filling onto your prepared “biscuit” base and top with a single layer of sliced mangoes. Top with the remaining cheesecake mixture and refrigerate for at least 2 hours.
  4. Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth.  (If necessary, blend in a little water until coulis reaches pouring consistency.)
  5.  Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.