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No-Bake Cheesecake with Gingersnap Crust and Mango Puree

No-Bake Cheesecake with Gingersnap Crust and Mango Puree

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Rated: 0
  • Makes: 12 servings
  • Prep 35 mins
  • Chill 3 hrs
  • Serving Size: 1 wedge cheesecake and 1 tablespoon mango puree
  • Carb Grams Per Serving: 19

Ingredients

  • Nonstick cooking spray
  • 15 gingersnaps, crumbled
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 2 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1 teaspoon vanilla
  • 1 medium, ripe mango, peeled, seeded, and cut up
  • 1 tablespoon lime juice

Directions

  1. For crust: Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and the 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
  2. In a small bowl, combine the 1/3 cup sugar and the gelatin. Add the boiling water; stir about 5 minutes or until gelatin is dissolved.
  3. For cheesecake filling: In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
  4. In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
  5. To serve, remove sides of the springform pan; cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges. Makes 12 servings (1 wedge cheesecake and 1 tablespoon mango puree per serving)

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 202 cal., 12 g total fat (7 g sat. fat), 36 mg chol., 206 mg sodium, 19 g carb. (1 g fiber, 13 g sugars), 5 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 2.5