🥭 Creamy High-Protein Mango Cheesecake (No Crust!) – Guilt-Free Summer Dessert!
This lighter mango cheesecake is made with Greek yogurt for extra protein and naturally sweetened with maple syrup. Super creamy, no heavy crust, and perfect for mango season!
Ingredients:
8 oz low-fat cream cheese (room temperature)
1 cup Greek yogurt
2 eggs
1 ripe mango (peeled and pitted)
⅓ cup maple syrup (or honey)
1 teaspoon vanilla extract
How to Make It:
Peel and pit the mango, then blend it into a smooth puree.
Add the low-fat cream cheese, Greek yogurt, 2 eggs, ⅓ cup maple syrup, and 1 teaspoon vanilla to the blender.
Blend everything until smooth and bright yellow.
Pour the mixture into a 6-inch springform pan lined with parchment paper.
Place the pan in a larger baking dish with 1 inch of hot water (water bath).
Bake at 350°F for 35–40 minutes until the edges are set but the center still has a slight jiggle.
Let it cool at room temperature, then refrigerate for at least 4–6 hours or overnight.
Decoration Tip:
Top with fresh mango chunks and a light drizzle of extra mango puree for that beautiful glossy finish!
Approx. per slice: ~150–180 calories | Higher protein than traditional cheesecake | Lower sugar
Perfect refreshing dessert for summer! Save this recipe and try it this weekend 🥭
If you make it, drop a 🥭 in the comments!
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