No Bake Gluten Free Cheesecake (Low Fat) Recipe

Name: No Bake Gluten Free Cheesecake (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g cottage cheese; 400 g yogurt (full milk); 2 tablespoons milk; 6 tablespoons sugar; 1 tablespoon gelatin; 3/4 cup warm water; 1 teaspoon vanilla; 1 cup mango pulp (1-2 mangoes); 1/2 cup mango (Cut & cubed, need this the next day); 2 fresh mint leaves

Servings: persons

1
1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
2
2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
3
3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
4
4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
5
5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
6
6. Whisk together for about 5 minutes till the mixture is consistent.
7
5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
8
7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
9
8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
10
9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
11
Serve & wait to be crowned the queen of healthy desserts.
12
*If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g cottage cheese, 400 g yogurt (full milk), 2 tablespoons milk, 6 tablespoons sugar, and more.

Yes, No Bake Gluten Free Cheesecake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No Bake Gluten Free Cheesecake (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions