Mango Mousse Cheesecake (GF)

This is THE refreshing summer cheesecake that you need to try! ... made without the heavy cream, heavy cream-cheese, excessive butter and sugar that cheesecake is usually made with. The greek yogurt makes a great healthier substitute for the cream cheese and mango has so much natural sugar that no added sugar is needed!

I guess baking cheesecakes for special occasions has become my new niche and my family kind of expects it now. I think we can all agree that there is no flavor that Indian dads love more than Mango, so I for sure knew what flavor cheesecake I was going to make for Father's Day. Though I have to admit, it was quite scary making this because I was simply putting in ingredients and hoping for the best... If it didn't come out right I had no back up plan for our Father's Day brunch...

but it came out absolutely DELICIOUS and it was completely over less than 24 hours after we cut it.

Every bite of this sweet and tangy dessert just brought back nostalgic memories of sitting with family at the dining table after dinner eating sliced mango right off the skin. And even for my dad, he said it reminded him of happy days from his childhood in Mumbai :')

If you are looking for something to impress your friends or family with, I guarantee this is the show-stopper dish you need to try! Send me a picture if you try it out :) Enjoy!

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dEATS:

(8 slices, 300 calories a slice)

Ingredients

CRUST

• 3 tbsp almond milk

• 1.5 cups almond flour

• 2 tbsp melted butter

• 1 tbsp sugar

FILLING

• 2 cups plain nonfat Greek yogurt

• 2 cups mango pureé

• 2 eggs

• 2 tsp vanilla extract

• 1 tbsp cornstarch

• 1/2 tsp salt

TOPPING

• 1/4 cup plain nonfat Greek yogurt

• 1/4 cup mango pureé

The Magic:

1. Preheat oven to 350 deg F

2. Mix all the crust ingredients well in a bowl.

3. Press this combined mixture evenly onto the base of a greased 9 inch Springform pan to create crust.

4. Bake for 10 minutes and then place the pan into the freezer to cool the crust (should cool for at least 25 minutes while u prep ur filling)

5. Mix together all the filling ingredients in a bowl. You can use a hand mixer or a food processor, or blender. Just don't overblend because it will become too runny.

6. Pour the filling into the springform pan, on top of the cooled crust.

7. Bake for 35 minutes @ 350 deg F. Do not open the oven door during these 35 minutes, as the change in temperature can cause your cheesecake to crack.

8. After precisely 35 minutes, turn off the oven and keep the over door open for about 15 minutes to allow the cheesecake to slowly cool without a drastic temperature change.

9. Remove the pan from the oven and set aside for about 20 minutes to let it cool to room temperature.

10. Then, place in the fridge overnight to cool. The longer you let it sit in the fridge the better it will taste!!!!

11. An hour before serving, spread the 1/4 cup of greek yogurt on the top of the cheesecake and using a spoon pour the 1/4 cup mango puree in evenly spread dots. Use a toothpick to create a zigzag design. Then put it back in the fridge to cool.

12. When you are ready to serve, release the cheesecake from the pan and garnish with sliced mango.

13. Slice and Enjoy(:

P.S. This literally lasted in my fridge for about a day because it was so addicting that we could not get enough of it and kept coming back for more. But, it can stay good in your fridge for about 5-6 days... though I predict it will definitely get over sooner!!

P.P.S. It tasted much better the second day than it did the first because it had time to really settle!