Not just a regular cheesecake, this mango passion fruit cheesecake is a healthier, higher-protein version of the much loved classic dessert. Using cottage cheese and fresh mango as the bulk of the filling instead of heavy cream and cream cheese. It’s also lower in added sugar and topped with the most delicious 3 ingredient mango coulis.
Why I love making this mango passion fruit cheesecake:
Cottage cheese may seem like an unusual ingredient to use in a cheesecake, but hear me out. When whipped and baked, this higher protein cheese turns into a silky, velvety filling that rivals traditional cream cheese. It has a mild, slightly tangy, and salty flavour that complements the taste of the mango so well.
Combined with the natural sweetness of ripe, juicy mangoes and topped with the flesh of zesty passion fruit. This is the ultimate slice of cheesecake, only lighter.
I’m not new to the concept of using cottage cheese in cheesecake. I made this cottage cheese New York style cheesecake a couple of years ago while I was pregnant and it really hit the spot. Since then I’ve made it any time I craved a healthier sweet treat.
As well as higher in protein, this baked mango cheesecake is also lower in sugar and fat. I do use granulated sugar, because we do need some sweetness to make it enjoyable! However, it’s much lower than what you would find in an average slice of cheesecake. You also have the option of reducing the amount of sugar for an even lighter option. Keeping in mind this will alter the taste and texture.
Why I think you’ll love this mango passionfruit cheesecake:
It still tastes like a ‘real cheesecake’ – Even with all the healthier swaps, this baked mango cheesecake still tastes delicious! Thanks to the creaminess of the cottage cheese and the sweetness of the mangos.
Naturally sweetened – Most of the sweetness comes from the ripe mangoes, meaning we can scale the added sugar way, way down.
A great macro-friendly treat – High in protein, lower in fat and sugar, but still absolutely packed with flavour.
What you’ll need to make this cheesecake:
Cottage cheese – I use full fat cottage cheese for a creamier result and better form, but you do have the option to use a lower fat option.
Mango – The riper the mango, the better the cheesecake will taste. Since we’re not using much added sugar, if the mango you picked doesn’t taste of much, neither will your cheesecake. The extra mango on top in the form of the coulis will also add so much extra mango yumminess!
Eggs – This will give your cheesecake a good form and help it set in the oven.
Cornflour – Acts as a stabiliser and thickening agent. It absorbs all the moisture from the mango and cottage cheese.
Sugar – I used caster sugar, but use whatever granulated sugar you have available. Liquid sweeteners won’t work here. Your cheesecake will struggle to set with all the added extra liquid!
Ways you can adjust your baked mango cheesecake:
Crustless – Personally, I wouldn’t make a crustless cheesecake simply because I think the contrast in textures makes it so much more enjoyable. However, if you want to make this mango passionfruit cheesecake even lighter, you can skip the biscuit base.
Low fat cottage cheese – Use full fat cottage cheese for a creamer finish, but you can use a lower fat option. Just keep in mind your cheesecake won’t be as creamy and rich.
Omit the topping – I would highly recommend topping your cheesecake with the 3-ingredient mango coulis. But again, for a lighter/lower sugar version you can leave it out. The cheesecake won’t be as sweet and the mango flavour won’t stand out as much
Tips for success:
Allow the base to cool – Once out of the oven, allow the base to cool completely before pouring the cheesecake mixture over. If the base is still hot you run the risk of it becoming soggy.
Don’t overbake – Check your cheesecake after 30 minutes. You’re looking for golden edges with a bit of a jiggle in the middle, but not too much. It will carry on cooking while it cools, then sets in the fridge.
Use ripe mango – The riper the mango the sweeter your cheesecake will be.
Mango Passion Fruit Cheesecake
Ingredients
For the base
- 130g biscuits
- 50g butter
For the cheesecake
- 300g cottage cheese
- 300g ripe mango
- 4 tbsp caster sugar
- 2 medium eggs
- 2 tbsp cornflour
- 1 tsp vanilla extract
For the topping
- 200g ripe mango cubed
- 1 tbsp caster sugar
- Squeeze of lime
- 2 passion fruit
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
- Press the mixture into a 7" round loose bottom cake tin and bake for 10 minutes. Allow to cool completely.
- In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the cooled base.
- Return back to the oven and bake for 30-35 minutes.
- Leave to cool, then chill in the fridge for a couple of hours before serving.
- Make the mango coulis - place the mango chunks in a sauce pan along with the sugar and a squeeze of lime. Cook on a low/medium heat until it starts to soften and mash with a fork to create a sauce. This will take around 10 minutes.
- Take off the heat and leave to cool a little, then using a hand held blender blend until smooth. Allow to cool completely before serving.
- When ready to serve, spread the mango coulis and top with the flesh of 2 passion fruit.
Nutrition
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