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

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