Mango White Chocolate Cheesecake with Protein

All the flavour of a delicious and refreshing Mango White Chocolate Cheesecake on a coconut crust, but without the cheese. Instead 15g protein per slice, about one third less sugar and fat and easier to digest for those of us with lactose intolerance. Giving you the tropical island feeling in the middle of winter. This is what I call a dessert worth eating!

It’s winter here in Ireland. And that means…well…we have weather. As all year round essentially. Just a lot wetter and a bit colder. My garden is one big mudslide, all green removed by huge dog paws racing happily around in the mud. Wookie, with his giant fluffy paws, absolutely loves splashing the mud by jumping up and down with his front. Or simply splashing the water from his bowl, causing a huge muddy mess.

Until recently I just wiped his and Lilly’s paws dry when they came in, but the amount of mud in my living room (which goes out to the garden) has become plain unmanageable. So I started washing their paws with the shower head of my garden hose.

Now you’d think they’d hate that, but Lilly grew up going to the beach every day and happily jumping into the little river flowing into the sea, swimming upstream, mouth open, to drink.
She discovered very quickly that the shower head can be used in the same way and Wookie learns fast. He often sticks his whole head under the water, lapping it while he is getting dripping wet.

Recently he found out, that me turning on the flat stream with more pressure means, he can simply open his mouth and get all the water he wants directly delivered into it. And now he constantly demands to be let out to drink, waiting until I get them in, to drink from the hose. I have created a monster!

Where was I before digressing? Ah yes, wet, cold winter. And that means I need either a nice bowl of hot soup (Like my Vegan Tom Kha Soup https://forthepleasureofeating.com/vegan-tom-kha-soup/ ) or something sweet, tasting like summer. Which is how this Mango White Chocolate Cheesecake with Protein was created.

Why You Will Love This

Being uhm…selectively lactose intolerant (is that a thing?) means I feel queasy after eating cheesecake made with cream cheese but can happily eat yoghurt. Now I’m not a scientist, but I suspect the yoghurt cultures help with the digestion. Oddly enough I can also eat other cheeses, but apparently the sheer amount of the fresh stuff in one slice is more than my tummy tolerates.
On top of that it tends to be pretty high in fat and calories and I have yet to find a “light” one that I enjoy. Meaning, once more, I had to create my own.

Lower fat and sugar, higher protein

This recipe, while tasting utterly indulgent and like proper creamy cheesecake, has only about 310cal per slice (assuming 12 slices) just 18g fat and sugar, but about 10g protein. Compared to the about 550cal, 40g fat and sugar and only 6g protein of an average Mango White Chocolate Cheesecake.
The tropical tasting coconut crust instead of the more typical crushed biscuits with butter doubles the amount of fibre and replaces the butter with the slightly healthier coconut oil.

Easier to digest for people with lactose intolerance

By using yoghurt and coconut milk instead of cream cheese for the filling, you can probably eat this even if you are lactose intolerant as me.

Mango and White Chocolate for a taste of Summer

Mangos are readily available in winter, but really taste like summer, don’t they? This cake (or rather pie I suppose) transports you right onto a tropical island with its flavours of mango, coconut, and lime, so you can forget the cold and grey outside for a while.
Of course it’s equally enjoyable in summer, but that seems just so far away right now!

The Ingredients

I’m listing just a few key ingredients here and why I’m using them, to not bore you to death with the whole list.

Crust

The crust was adapted from one of my favourite cookbooks “At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well “ by Amy Chaplin.

I’m using shredded, toasted coconut and coconut oil together with maple syrup, to get a crunchy crust that compliments the White Chocolate Mango filling.

White Chocolate Mango Filling

For the filling, try to get really ripe mango, as they will cook down into a coulis much easier. I had rather unripe mangoes, which was all I could find, and not the patience to let them ripen. Also, is it just me or are mangoes very much like Avocados, with their about 5 minutes of perfect ripeness?

Anyway, if you, like me, can only find relatively hard mangoes, you can still puree them reasonably fine in a food processor, then cook, to soften as much as possible and throw into a blender. Ideally high speed like a Nutribullet. The result won’t be perfect, but still delicious.

The creamy cheesecake-ness comes from 0% fat Greek yoghurt combined with a can of full fat coconut milk and protein powder. The whole mix will be fairly liquid, so we firm it up with gelatine.

When I was making it the first time, I honestly thought it would just remain liquid and I had completely miscalculated. But it simply needs a few hours in the fridge, ideally overnight, so you aren’t getting impatient (like me) and checking every 20 minutes.

For the protein powder, use one you really enjoy. I’ve tried several vegan ones in the past and absolutely could not stand the flavour, and after trying then multiple whey based ones, I landed on MyProtein and absolutely love it! For this recipe I used their Buttered Popcorn flavour, but any nice vanilla flavoured one will do fine.

This is neither affiliated nor sponsored. Just what I enjoy in my food.
The fact that the protein powder provides a lot of sweetness and the mango and white chocolate add to that means, I got away with adding just one tablespoon of honey.

White chocolate wise, I used Lindt. A good alternative would be Green&Blacks or any reasonably good quality white chocolate.

The Process

The Mango Coulis

Start by making the Mango Coulis. This can be done up to 2 days before making the cake, as it keeps well in the fridge.

Simply peel the mango, cut it off the stone by slicing down on both sides of it, then cube the flesh.

Add it to a cooking pot with the sugar and lime juice and cook until very soft and starting to fall apart, stirring occasionally. The time this takes depends on how ripe your mangoes were to begin with.

Once the fruit is soft, either tip into a blender (if you are using a Nutribullet or similar closed blender, please let it cool first, or the heat from blending could lead to it exploding) and blend until smooth. You could also use an immersion hand blender for this.

Pass through a sieve for smoother consistency.

Leave to cool either in the fridge, if making the day before, or room temperature, if you plan to use it on the same day.

Divide your Mango Coulis into 2 portions. Keep half in the fridge for topping the cake once firmed up later or the next day. It will thicken a bit, which is what we want.

The Crust

Now prepare the coconut crust. You can do this up to 2 days in advance as well. If you do, wrap it well into clingfilm, ideally still in the springform, until ready to use.

Start by pre-heating your oven to 300°F/150°C.

Spread the shredded coconut on a parchment lined baking tray and toast for about 4 minutes, stir and toast for another 2-3 minutes, until golden and fragrant.

Take out of the oven and divide into 2 portions.

Line a springform bottom with parchment paper and lightly grease the sides.

Raise the oven temperature to 350°F/175°C.

Add one portion of the toasted shredded coconut to a food processor together with the oats, salt and flour. Process until finely ground.

Add remaining coconut, melted coconut oil, vanilla extract and maple syrup and pulse until combined. Don’t overprocess, to keep some structure to the mix.

Tip into a bowl and mix with a spoon or your hands until it comes together. Add a little more oil or maple syrup if it feels too dry. You should be able to form clumps, but also crumble them apart easily.

Transfer the mix into your prepared springform and push flat using your hands, all the way to the sides, but not up. It should form one even layer.
Prick with a fork a few times all over.

Bake for 16 to 18 minutes, turning around once, if your oven bakes unevenly, until golden brown and smelling delicious.

Leave to cool, but still in the springform, while you prepare the filling.

The Filling

Gently melt your white chocolate either over a water bath or in the microwave. If using a microwave, set it to 600 watt and melt in 30 second bursts, stirring in between, until nearly melted, then stir a bit longer and see if it comes together. If not continue in 10 second bursts until you can stir it creamy.

Tip: White chocolate melts much faster than dark, due to the high cocoa butter content. Unfortunately it also seizes up much faster, so proceed with care, to avoid it getting crumbly due to overheating. I’m afraid if it does, there is no coming back from it. You might still be able to use it, but it will likely impact the texture of your filling.
White chocolate won’t get as liquid as dark either. It rather remains at the creamy stage and goes straight to crumbly after.

In a large bowl (I used the Tupperware mixing bowl with a lid that has an opening in the middle here, to avoid splattering) and a hand mixer or in a blender blend together half the Mango Coulis, melted white chocolate, yoghurt, coconut milk, lime juice, honey, vanilla and protein powder.
Have a taste and add more honey or lime juice if you think it needs it.

In a small microwave proof bowl or cup mix your gelatine powder with 2 tbsp of water. Microwave for 10 seconds until liquid. Add to the rest of the filling and mix again until slightly foamy.

Pour your filling onto the crust in the springform and transfer to the fridge carefully, to firm up. At this stage I would not cover it, as any clingfilm has the tendency to attach to the filling and leave marks we don’t want. Once it is firm to the touch you can cover the form with clingfilm.

I usually leave my cake overnight, so I’m not entirely sure how many hours it will take to firm up exactly. It’s definitely more than one though. My estimation would be 3-4.

Once your Mango White Chocolate Cheesecake with Protein is firm to the touch and set, spread the remaining Mango Coulis evenly over the top.
Chill while you prepare your optional toppings.

Slice your last Mango and lime thinly. Whip your Oatly cream (chilled ideally, or it won’t be firm enough. Have a wild guess how I know…) and toast some coconut flakes if you like.

Decorate your pie with the whipped cream, mango, lime, and coconut. I pulled the cream out into the mango coulis for a star-like pattern, using a toothpick.

Then run a sharp knife briefly under hot water and dry. Slide around the insides of the springform, to loosen the pie. Remove the ring by opening the clasp and pulling it off carefully.

You can now either leave the pie on the springform bottom or carefully slide onto a plate. The transfer can be a bit nerve wracking but should work out fine if you are gentle.

Serve your Mango White Chocolate Cheesecake with Protein with a nice cup of tea or coffee and feel like you have gone on vacation on a tropical island, even on the coldest winter day.

Storing

This Mango White Chocolate Cheesecake with Protein keeps well in the fridge for up to 4 days. Though the crust might soften a bit. Personally I quite like it that way.

If you liked this recipe, you might also enjoy:

Protein Chocolate Mousse Pie

Banoffee Protein Mousse Pie

Protein Banoffee Pie Yoghurt

Buttermilk Sourdough Waffles with Protein

Please Comment

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share and comment. It helps me a lot.

Mango White Chocolate Cheesecake with Protein

All the flavour of a delicious and refreshing Mango White Chocolate Cheesecake on a coconut crust, but without the cheese. Instead 13g protein per slice, about one third less sugar and fat and easier to digest for those of us with lactose intolerance. Giving you the tropical island feeling in the middle of winter. This is what I call a dessert worth eating!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Cooling time 4 hours hrs

Total Time 5 hours hrs 5 minutes mins

Course Cake, Dessert, Snack

Cuisine American

Servings 12

Calories 364 kcal

Equipment

• Food Processor, Blender or Immersion blender, springform

Ingredients

  

1x2x3x

Crust

• 1.5 cups shredded coconut toasted, divided
• 1/3 cup oats
• 1 cup wholegrain spelt flour
• 3 tbsp coconut flour or more spelt
• ¼ cup coconut oil
• ¼ cup + 2tbsp maple syrup
• 1 tbsp vanilla extract
• 1/8 tsp kosher salt

Mango Coulis

• 2 mangos ripe, chopped
• 1 tbsp lime juice
• 1.5 tbsp sugar

“Cream Cheese” filling

• 2 cups 0% fat Greek yoghurt
• 1 can coconut milk full fat
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp vanilla extract
• 3.5 oz/100g white chocolate melted
• 2 scoops protein powder I used MyProtein “Buttered Popcorn”, but vanilla works well.
• 2 tbsp 1 pack powdered gelatine

To Garnish (Optional)

• 1 Mango sliced
• 1 lime sliced
• 1 pack Oatly whipping cream
• A few coconut flakes or shaved white chocolate

Instructions

 

Mango Coulis:

• Peel and cube the mango flesh.
• In a pot, combine mango cubes, sugar, and lime juice.
• Cook until very soft and starting to fall apart, stirring occasionally.
• Blend until smooth using a blender or immersion hand blender.
• Pass through a sieve to get a smoother consistency
• Allow cooling to room temperature or refrigerate if making in advance.

Crust:

• Preheat oven to 300°F/150°C.
• Toast shredded coconut on a parchment-lined baking tray for 4-6 minutes until golden and fragrant.
• Divide toasted coconut into two portions.
• Raise your oven temperature to 350°F/175°C
• In a food processor, combine one portion of toasted coconut with oats, salt, and flour. Process until finely ground.
• Add remaining coconut, melted coconut oil, vanilla extract, and maple syrup. Pulse until just combined.
• Transfer mixture into a bowl and mix until it comes together, adding a little more maple syrup or coconut oil if it feels too dry.
• Press mixture into the bottom of a parchment-lined springform pan to form an even layer.
• Bake for 16-18 minutes until golden brown.
• Allow to cool while preparing the filling.

Filling:

• Gently melt white chocolate using a double boiler or microwave on low in short bursts, stirring frequently.
• In a large bowl or blender, mix half of the Mango Coulis, melted white chocolate, Greek yogurt, coconut milk, lime juice, honey, vanilla extract, and protein powder until smooth.
• Taste and adjust sweetness or acidity if necessary.
• In a small microwave-proof bowl, mix gelatin powder with 2 tbsp water and microwave for 10 seconds until liquid.
• Add the gelatin mixture to the filling and mix until slightly foamy.
• Pour the filling over the cooled crust in the springform pan.
• Refrigerate until firm, preferably overnight.

Assembly:

• Spread the remaining Mango Coulis evenly over the top of the set cheesecake.
• Optional: Whip the Oatly cream until soft peaks form.
• Decorate the cheesecake with whipped cream, sliced mango, lime, and coconut flakes or shaved white chocolate.
• Run a sharp knife briefly under hot water, dry, and then slide around the edges of the springform pan to loosen the cheesecake.
• Carefully remove the springform ring.
• Transfer the cheesecake to a serving plate if desired.
• Slice and serve chilled.
• Enjoy your Mango White Chocolate Cheesecake with Protein!

Notes

Storing

This Mango White Chocolate Cheesecake with Protein keeps well in the fridge for up to 4 days. Though the crust might soften a bit. Personally I quite like it that way.

 

Nutrition

Calories: 364kcalCarbohydrates: 42gProtein: 13gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 85mgPotassium: 251mgFiber: 5gSugar: 22gVitamin A: 393IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Nutrition Facts

Mango White Chocolate Cheesecake with Protein

Amount per Serving

Calories

364

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

14

g

88

%

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

10

mg

3

%

Sodium

 

85

mg

4

%

Potassium

 

251

mg

7

%

Carbohydrates

 

42

g

14

%

Fiber

 

5

g

21

%

Sugar

 

22

g

24

%

Protein

 

13

g

26

%

Vitamin A

 

393

IU

8

%

Vitamin C

 

15

mg

18

%

Calcium

 

40

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Easy, For Guests, fruit, Healthy, High Protein, Low Calorie

Tried this recipe?Let us know how it was!