Mango Cheesecake in a Jar

This mango cheesecake in a jar is everything you want in a sweet recipe: quick to prepare, healthy, and fresh. Three layers compose it: a crunchy base of granola, a tangy filling of Greek yogurt, and a coat of sticky mango sauce. Whether is the fresh final note you want to add to your meal or the break you need to give your day a boost, this little jar is a delightful discovery.

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Cheesecake has always been one of my favourite cakes, so rich and with complex flavors that surprise me every time. Despite this, the preparation can be quite lengthy, and this is when this recipe comes to the rescue. Additionally, instead of baking an entire cake, these single-serving jars are ideal and easier to store in the fridge for a few days.

The classic cheesecake was born in the United States in the 19th century, with cream cheese as the key ingredient. The base of the New York-style cheesecake is made from crushed graham crackers or digestive biscuits with butter and sugar. Nevertheless, this recipe continues to evolve and many variations around the world add unique twists to make it more original. For example, in Italy, ricotta replaces the cream cheese, while in Japan, the texture is similar to that of a big fluffy cloud.

My intention is to share a healthy and lighter version of this dessert, using more readily available ingredients. There’s no need to add refined sugars to the fruit sauce because cooking mango with lemon juice allows the fruit to release its natural sweetness. The same goes for the base, for which we don’t use saturated fats like butter.

Ingredients for a healthy cheesecake

• Mango: its silky texture contrasts with the creaminess of the dessert itself and crunchy oat base. The mango sauce adds moisture, and its tropical notes complement the tangy yogurt and crunchy granola. Additionally, the vibrant yellow color enhances the visual, making the dessert more inviting. Finally, this fruit is rich in vitamin A and C, as well as fiber and antioxidants, making the dessert more wholesome.

• Lemon juice: when used to prepare mango sauce, it provides a zesty flavor that balances the sweetness of the fruit. Moreover, lemon juice helps prevent the oxidation of the mango, maintaining its bright color while also achieving a smoother consistency. Finally, its acidity slightly breaks down the mango, creating a velvety sauce.

• Greek yogurt: compared to regular yogurt, this one has a tangy flavor and a thicker consistency, making it perfect for the filling of the mango cheesecake in a jar. As I describe in the recipe, I prefer to add some cornstarch to the yogurt to make it even denser. Greek yogurt is a nutritious ingredient thanks to its high protein and probiotic content, as well as its calcium, potassium and B vitamins. This makes the dessert easier to digest and increases the feeling of fullness.

• Cornstarch: a small amount of cornstarch increases the viscosity of the Greek yogurt. It prevents the separation of liquids, ensuring that the filling remains cohesive. Additionally, this thickening agent doesn’t affect the flavor of the Greek yogurt.

• Coconut: shredded coconut adds sweetness and a tropical flavor to granola, as well as a chewy texture that contrasts with the crunch oats and almonds. Additionally, coconut is a healthy fat and good source of fiber, providing energy and increasing the feeling of fullness.

• Almonds: the nutty flavor complements the sweetness of the granola and provides a pleasant crunch. Additionally, when baked, almonds bind the granola together, forming clusters and enhancing the overall texture. Almonds are a great source of plant-based protein, as well as heart-healthy fats, as they help lower cholesterol levels and reduce the risk of disease.

• Cinnamon: this ground spice is often associated with cozyness and adds a warm flavor, making the granola more aromatic. Cinnamon has anti-inflammatory effects that support heart health and reduce the risk of chronic diseases. Additionally, this ingredient is a good sugar substitute and doesn’t affect the texture of the granola.

• Coconut oil: when mixed with agave syrup and warmed, it helps bind the ingredients together, creating a cohesive mixture and forming crunchy clusters in the granola. Additionally, coconut oil adds moisture and imparts a tropical flavor, making the oat mix more appealing. Finally, coconut oil has a high smoke point, making it suitable for baking without breaking down. This healthy fat is a great substitute for butter or other oils, making the mango cheesecake in a jar suitable for vegans.

• Rolled oats: baked oats have a chewy texture that contrasts with the crunch of the nuts. Moreover, rolled oats help bind the other ingredients together, thanks to wet products such as coconut oil and agave syrup. Finally, oats are an excellent source of dietary fiber and are rich in essential nutrients, making the homemade granola healthier.

• Chia seeds: they are rich in omega-3 fatty acids that support heart health by reducing inflammation and promoting good cholesterol levels. When soaked, chia seeds absorb water and help retain moisture in granola. Moreover, this ingredient has a neutral flavor, allowing it to blend easily with other ingredients without overpowering the taste of the granola.

• Agave syrup: it adds a sweet flavor to granola and acts as a sticky binding agent, creating granola clusters. Moreover, agave syrup is a plant-based sweetener with a lower glycemic index compared to refined sugars.

Find the complete recipe with measurements below.

How to prepare mango granola cheesecake

In a large bowl, add rolled oats, almonds, shredded coconut, chia seeds, cinnamon, pinch of salt, then whisk them together.

In a smaller bowl, pour in the coconut oil and microwave until melted. Add the agave syrup, whisk them together, and microwave again for about 30 seconds.

Combine the wet ingredients with the dry ingredients, stir, and then spread the granola on a lined baking pan. Bake at 150°C (300F) in the oven for 25-30 minutes.

Peel and cut the mango into cubes and place them into a pot.

Add the lemon Juice, and stir to combine. Cook the mango on low heat for about 10 to 15 minutes, until the fruit is soft. Then remove from the heat and let to cool for about 5 minutes.

Using an Immersion Blender, blend the fruit to achieve a thick sauce.

Mix 1-2 tablespoons of cornstarch with a little water to create a slurry, then stir it into the yogurt. Now, in a small glass, layer a base of granola, followed by a layer of Greek yogurt, and top with mango sauce.

My tips for a no-bake cheesecake

• Use small jars (like 4 to 8 oz) for individual servings. Mason jars, dessert cups, or even small glasses work well.

• You can eat the mango cheesecake in a jar immediately, but if you want a firmer texture store the desserts in the refrigerator for a few hours.

• You can sprinkle some granola on top of the mango sauce to add extra crunch.

• This sweet recipe can be modify by using seasonal fruits, such as apple sauce or plums.

• To make this recipe vegan, substitute the Greek yogurt with soy yogurt.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!