To optimize your user experience, this website uses cookies. Please read our Privacy policy to learn more about our commitment to always keep your data safe. By using our website, you agree to our privacy policy terms.

Accept and hide

Mango Protein Cheesecake by Tatyana M.

Ingredients – for the crust:

1/4 cup hazelnuts or mix of different nuts
1/2 cup instant or regular oats
1/4 cup vanilla casein
1/4 cup almond milk (or coconut, or regular cow’s milk)


Blend everything in a blender and press in a form. Bake it at 190 C (374 F) for about 15 minutes or until slightly brown.

For filling:

200g Quark. You can substitute with ricotta or regular cottage cheese blended up until smooth.
1/4 cup vanilla whey
100 g fresh mango
1 whole egg
1 egg white
2 tablespoon of coconut flour


1. Blend all the ingredients until smooth.

2. Pour everything on the prepared crust and bake at 170 C (332 F) for about 35 minutes or until the middle is set. It’s very important not to overbake!

3. You can add coconut and/or nuts on top when the cheesecake is still hot.

4. I don’t add any sweeteners as the cheesecake turns out to be already quite sweet. But you can definitely add some if you prefer a sweeter version. Besides, you can cook only the feeling without the crust!

Macros per Serving (out of 6): 

169 kcal
16g protein
11g carbs
7g fat


By Tatyana of

Leave a Comment

Leave a Comment