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High Protein Mango Cheesecake - Creamy, Fresh, and Satisfying

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup rolled oats (or oat flour)
  • 1/2 cup almond flour
  • 2 tablespoons coconut oil or unsalted butter, melted
  • 2 tablespoons honey or maple syrup
  • Pinch of salt
  • For the filling: 2 cups low-fat cottage cheese (blended smooth)
  • 1 1/2 cups plain Greek yogurt (2% or 0%)
  • 1/2 cup vanilla or unflavored whey or casein protein powder
  • 2 large eggs
  • 1/3 cup honey, maple syrup, or granulated sweetener of choice (adjust to taste)
  • 2 teaspoons vanilla extract
  • Zest of 1 lime (optional but brightens the mango)
  • 1 tablespoon cornstarch or arrowroot
  • 1/4 teaspoon salt
  • For the mango layer: 1 1/2 cups ripe mango, puréed (fresh or thawed frozen)
  • 2 tablespoons lime juice
  • 1–2 tablespoons honey or sweetener, to taste
  • 1 teaspoon powdered gelatin (optional, for a firmer set)
  • To finish: Fresh mango slices or cubes
  • Extra lime zest or a few mint leaves

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment on the bottom. Lightly grease the sides.
  2. Make the crust: In a bowl, mix oats, almond flour, melted coconut oil or butter, honey, and a pinch of salt. It should look sandy and clump when pressed. Press firmly into the pan’s base. Bake for 8–10 minutes until just set. Cool slightly.
  3. Blend the dairy base: Blend cottage cheese in a blender until silky. Add Greek yogurt, protein powder, sweetener, vanilla, lime zest, cornstarch, and salt. Blend until smooth. Taste and adjust sweetness.
  4. Add the eggs: Blend or whisk in eggs just until combined. Don’t overmix—this helps prevent cracks.
  5. Fill and bake: Pour the filling over the crust. Tap the pan gently on the counter to release air bubbles. Bake for 40–50 minutes. The edges should be set, and the center should jiggle slightly, like gelatin.
  6. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Move to a rack and cool to room temperature.
  7. Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This step fully sets the texture.
  8. Make the mango layer: Stir mango purée with lime juice and sweetener. For a firmer topping, bloom gelatin in 1 tablespoon cold water for 5 minutes, gently warm until melted, and whisk into the purée. Spread over the chilled cheesecake.
  9. Final chill and serve: Chill 30–60 minutes to set the topping. Run a knife around the edge, remove the springform, slice with a hot knife, and garnish with fresh mango and lime zest.