Mango Cheesecake

Make 1 six-inch round cake

Prep time: 30 minutes

Cooling time: 8 hours

Difficulty: Medium


100 g Digestive Cookies

25 g Unsalted Butter

125 mL Plain Yogurt

200 g Cream Cheese at Room Temperature

3 Small Lime

3 Tbsp Gavia™ Natural Sweetener

65 mL Water

1 tsp Agar Agar Powder

315 g Mango Puree

90 g Mango Chunks

65 mL Water

2 Tbsp Gavia™ Natural Sweetener

1/2 tsp Agar Agar Powder

65 g Mango Puree


Place Digestive Cookies in a sealed plastic bag and mash until crumbly.


In a bowl, combine the crumbs and Unsalted Butter. Mix well.


Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes


In a blender, add Plain Yogurt, Unsalted Butter, Lime and Gavia™ Natural Sweetener. Blend well and set aside.


In a small pot, mix Water and Agar Agar Powder and bring to a boil. Add in Mango. Pour into blender and blend well.


Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.


Spread Mango Chunks across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.


In a small pot, mix Water, Gavia™ Natural Sweetener and Agar Agar Powder and bring to a boil. Add in Mango. Bring to a boil again. Remove from heat and let cool to lukewarm.


Using a fork, scratch the surface of the cooled cake.


Pour the mango jelly on top and spread evenly. Place in fridge to cool.


Top with Mango Chunks. Serve and enjoy!