Easter Cheesecake

with Mango
Average: 4.9 (7 votes)
(7 votes)
Easter Cheesecake

Easter Cheesecake - Crunchy crust, creamy filling—as mild as a spring breeze!

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Health Score:
50 / 100
30 min.
ready in 3 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

For a sweet cake here is amazingly little fat on the cake plate! No wonder, because the cream consists mainly of high-protein yoghurt and cream cheese. In addition to colour and even more freshness, mango gives it a thick portion of provitamin A plus vitamin C.

If you want to prepare the cream cheese cake with mango more often and outside Easter, you can of course cut out other shapes from the mango slices, in spring, for example, butterflies, flowers or hearts.

1 piece contains
(Percentage of daily recommendation)
Calorie219 cal.(10 %)
Protein7 g(7 %)
Fat10 g(9 %)
Carbohydrates23 g(15 %)
Sugar added6 g(24 %)
Roughage1 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C16 mg(17 %)
Potassium206 mg(5 %)
Calcium128 mg(13 %)
Magnesium19 mg(6 %)
Iron0.6 mg(4 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids6.4 g
Uric acid10 mg
Cholesterol35 mg
Development of this recipe:


5 ozs Russian bread (such as ABC biscuits or chocolate alphabet cookies)
4 ozs Cultured butter
2 Mangoes (about 350 grams)
6 sheets white gelatin
14 ozs Yogurt (low-fat)
14 ozs Cream cheese (13% fat)
3 ½ Tbsps sugar (70 grams)
3 sprigs Lemon balm
How healthy are the main ingredients?

Kitchen utensils

1 Freezer bag, 1 Rolling pin, 2 Bowls, 1 Small pot, 1 Wooden spoon, 1 Parchment paper, 1 Kitchen shears, 1 Springform pan (24 cm diameter), 1 Tablespoon, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Cookie cutter (bunny), 1 Plate, 1 Plastic wrap, 1 Small bowl, 1 Hand mixer, 1 Dough scraper, 1 Whisk, 1 Kitchen scale

Preparation steps

Easter Cheesecake preparation step 1

Put cookies in a freezer bag, crush with a rolling pin into fine crumbs and transfer to a bowl.

Easter Cheesecake preparation step 2

Melt butter in a small pot and stir into crumbs.

Easter Cheesecake preparation step 3

Cut a piece of parchment paper into a circle of about 26 cm diameter (approximately 10 1/4 inches) and place over the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan. Place the springform pan rim over the paper and secure it to prevent the parchment paper from slipping.

Easter Cheesecake preparation step 4

Press the crumb-butter mixture firmly into the bottom of the springform pan with the back of a tablespoon to form a flat pie crust. Chill in the refrigerator.

Easter Cheesecake preparation step 5

Peel mangos and cut flesh into 4 thin slices (2-3 mm thick) (approximately 1/8 inch thick) avoiding the pits. Cut out 12 bunny shapes with a small cutter .

Easter Cheesecake preparation step 6

Put mango bunnies on a plate, cover with plastic wrap and refrigerate. Cut remaining flesh into small cubes.

Easter Cheesecake preparation step 7

Soak gelatin in cold water. Place yogurt, cream cheese and sugar in a bowl and mix with a hand mixer until sugar dissolves.

Easter Cheesecake preparation step 8

Put wet gelatin in a small pot and stir until dissolved over low heat. Stir about 2 tablespoons of the cream cheese mixture into the gelatin, then quickly add the gelatin mixture to the remaining cream cheese and yogurt mixture and whisk.

Easter Cheesecake preparation step 9

Fold in mango cubes and pour filling into the crust. Smooth with a spatula and let solidify for at least 3 hours in the refrigerator.

Easter Cheesecake preparation step 10

Rinse lemon balm, shake dry, pluck leaves and cut into fine strips. Decorate the cheesecake with the mango bunnies and lemon balm to serve.