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.
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.
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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.