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Sugarfree mango swirl cheesecake

Sugarfree mango swirl cheesecake

Sugarfree mango swirl cheesecake

Preparation time: 15 min.
Refrigerator: 4 h.
10 slices

Also in the mood for a summery recipe? Then make this sugarfree mango swirl cheesecake! Iris van Zoetjes_aan made this delicious fresh and summery cheesecake. For the base, first choose your favorite sugar-free cookie recipe. You will eventually need 100 grams of cookies. On top of this cookie crust you will find a creamy mango swirl cheesecake layer. Iris used the Steviala Kristal Sweet for a nice sweet taste. Get started with this sugarfree mango swirl cheesecake today!


Sugar free cheesecake crust

Sugar free mango swirl cheesecake

  • 225 grams mango (frozen or fresh)
  • 500 grams semi-skimmed quark
  • 60 grams Steviala Kristal Sweet
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 7 gelatin sheets
  • 250 ml whipping cream
  • 1 tablespoon Steviala Sweet & Vanilla

Baking supplies

  • springform pan of 20 cm
  • baking paper
  • acetate foil
  • mixing bowl
  • saucepan
  • immersion blender
  • whisk


Making a sugar free pie crust

First, line the springform pan with baking paper or grease it with a little oil or butter. Use acetate foil for the sides of the springform if desired. This allows the cheesecake to come out of the mold nice and easily.

Then crumble the cookies. Meanwhile, melt the butter and then pour it over the crumbled cookies. Then divide these crumbs over the bottom of the springform and press it down well.

Making a sugar free mango swirl cheesecake layer

Then place the gelatin sheets in a bowl of cold water. Add the diced mango, lemon juice, Steviala Kristal Sweet and vanilla extract to a saucepan. Heat this until the Kristal Sweet has dissolved. Then remove the pan from the heat and puree it smooth with an immersion blender. Then squeeze out the gelatin sheets and mix them through the mango puree. Keep about 75 grams of this mango puree aside. You use this last for the swirl.

Then beat the whipped cream well together with the Steviala Sweet & Vanilla. Then mix the mango puree with the quark in a large bowl and carefully fold in the whipped cream.  You then pour this mixture over the pie crust. Finally, decorate the sugarfree mango swirl cheesecake with the rest of the mango puree. Stir with a skewer so that you get a nice pattern on top of the cheesecake

Nutritional values per portion

  • Calorieën: 242
  • Carbohydrates: 6
  • Fats: 21.2
  • Proteins: 6.6

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