No-Bake Cheesecake with Gingersnap Crust and Mango Puree
We love mangos and gingersnaps cookies, and this recipe puts the two together for a wonderful dessert made for heaven. For best flavor, choose a fully ripe mango or ripen the fruit in a paper bag before using it.
15 gingersnaps, crumbled
3 tablespoons butter, melted
2 tablespoons sugar*
1/3 cup sugar
(can use sugar substitute**)
1 envelope unflavored gelatin
1 cup boiling water
2 8-oz pkg reduced-fat cream cheese, softened
1 teaspoon vanilla
1 medium, ripe mango, peeled, seeded, and cut up
1 tablespoon lime juice
1. For crust: Lightly coat an 8-inch springform pan or a 9-inch pie plate with cooking spray; set aside. Place gingersnaps in a food processor. Cover and process until fine crumbs form. With the machine running, add melted butter and the 2 tablespoons sugar through the opening in the lid, processing until crumbs are moistened. Transfer crumb mixture to the prepared pan. Press crumb mixture evenly into the bottom and 1 inch up the sides of the pan. Set aside.
2. In a small bowl, combine the 1/3 cup sugar and the gelatin. Add the boiling water; stir about 5 minutes or until gelatin is dissolved.
3. For cheesecake filling: In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
4. In a food processor, combine mango and lime juice; cover and process until a smooth puree. Press mango puree through a fine-mesh sieve; discard solids. Drizzle 3 tablespoons of the mango puree on top of the cheesecake filling. Draw a toothpick through the puree and filling to create a marbled effect. Cover and chill the cheesecake and the remaining mango puree about 3 hours or until cheesecake is firm.
5. To serve, remove sides of the springform pan; cut cheesecake into wedges. Serve the remaining mango puree with cheesecake wedges.
* for filling only, do not use sugar substitute in the crust
recipe came from my DiabeticLiving magazine--so yes, it's diabetic friendly~ :)