No-Bake Mango Cheesecake Bars
Creamy no bake mango cheesecake bars with a nutty almond crust, bright tropical flavor, and just five net carbs per slice. Quick chill, big payoff, perfect for low carb treats.
Ingredients
Crust
- 1.5 cups super-fine almond flour
- 3 tbsp unsalted butter melted
- 2 tbsp granulated sugar-free sweetener
Filling
- 8 oz full-fat cream cheese softened
- 1 cup ripe mango puree fresh or thawed frozen
- 0.5 cup sour cream room temperature
- 0.5 cup granulated sugar-free sweetener
- 1 tbsp unflavored powdered gelatin
Instructions
- Line an 8-inch square dish with parchment paper, leaving overhang for lifting.
- Mix almond flour, melted butter, and sweetener until the texture resembles wet sand. Press into the pan and chill for 15 minutes.
- Sprinkle gelatin over 3 tbsp cold water and let bloom for 5 minutes.
- Add 2 tbsp hot water to the gelatin and stir until fully dissolved.
- In a food processor, blend cream cheese, mango puree, sour cream, sweetener, and gelatin mixture until smooth and glossy.
- Pour filling over chilled crust and smooth the top. Chill for 3 hours or until firm.
- Lift the dessert using the parchment overhang, slice into bars, and serve.
Video
Notes
Top with fresh mango, mint, or toasted coconut for flair. Store in the fridge for 5 days or freeze for a month. Vegan version: use coconut cream and agar-agar.
Nutrition Facts (per serving)
Calories 152 kcal; Carbohydrates 5 g; Protein 4 g; Fat 14 g; Saturated Fat 5 g; Polyunsaturated Fat 1 g; Monounsaturated Fat 2 g; Trans Fat 1 g; Cholesterol 25 mg; Sodium 71 mg; Potassium 57 mg; Fiber 1 g; Sugar 3 g; Vitamin A 473 IU; Vitamin C 6 mg; Calcium 46 mg; Iron 1 mg
⚠️Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.