20 Million views
This viral mango cheesecake looked too good not to remake (plus with over 20 Million views- I felt like this was a must!)
So I reworked it into a higher protein, lower calorie version using a few simple swaps, without losing that creamy, tropical flavor.
Macros:
Based on 12 servings
Calories: 294
Protein: 12g
Carbohydrates: 35g
Fat: 12g
Fiber:3g
Sugar: 17g
Why the swaps
For the base, I used a mix of graham crackers and oats for extra texture and fiber.
You can use butter, or swap for coconut oil depending on your preference.
The filling is a blend of:
cottage cheese
light cream cheese
sugar-free white chocolate
mango puree
This keeps it creamy and sweet while increasing protein and reducing overall calories.
Optional: fold in a little sugar or fat free whipped topping for a lighter texture.
Fresh mango slices on top-adjust based on your calorie needs because these can add up fast.
For the jelly layer:
skip it
use sugar-free jelly
or make your own using gelatin + mango puree
WHY THIS WORKS
Small swaps like this allow you to:
keep the foods you love
increase protein
reduce calories
and stay consistent without restriction
That’s the entire goal of macro friendly eating.
Original Recipe from @shivesh17:
Ingredients
FOR THE BASE
25 digestive biscuits
1/2 cup butter, melted
FOR THE CHEESECAKE BATTER
1 + 1/2 cup cream cheese (345 grams)
1 cup mango puree
1/3 cup white chocolate, melted
1 + 1/2 cup whipped cream (3/4 cup whipping cream, beaten to stiff peaks)
FOR THE GARNISH
Mango slices
Mango jelly, for topping
Instructions
Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
Press the biscuit mixture into the bottom of an oval dish. Place it in the refrigerator to set while you prepare the filling.
In a mixing bowl, whisk together softened cream cheese, mango puree, melted white chocolate and whipped cream until it’s smooth and creamy.
Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
Refrigerate the cheesecake for at least 7-8 hours, or until it’s firm.
Slice your mangoes thinly and arrange them over the set cheesecake in a pattern of your choice.
Lastly make the mango jelly as per the instructions given behind the pack.
Pour over the mango jelly mix with the help of the back of the spoon.
Refrigerate again till jelly sets completely and enjoy!
Based on 12 servings
Calories: 452
Protein: 6g
Carbohydrates: 47g
Fat: 29g
Fiber:3g
Sugar: 29g
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