No-Bake Mini Mango Cheesecakes Recipe

Introduction

No-Bake Mini Mango Cheesecakes are a refreshing, tropical treat perfect for warm days or whenever you want a light dessert. Easy to prepare without an oven, these cheesecakes combine creamy vegan filling with a crunchy biscuit base and sweet mango flavors.

Ingredients

• 100g plain biscuits (gluten-free optional)
• 50g dairy-free butter or margarine
• 1/2 tablespoon desiccated coconut
• Mango puree (see instructions)
• 125g cashew nuts (soaked and drained)
• 280g vegan cream cheese
• 75g icing (powdered) sugar
• 50g coconut cream (thick cream from canned coconut milk)
• 230ml dairy-free whipping cream
• Mango chunks for topping
• Rosemary sprig for decoration

Instructions

1. Step 1: Melt the dairy-free butter or margarine in a small saucepan over low heat, then remove from heat and pour into a medium heat-proof bowl.
2. Step 2: Blend the biscuits and desiccated coconut until fine. Mix the crumbs with the melted butter until the texture resembles wet sand and holds when pressed.
3. Step 3: Press about 1½ tablespoons of the crumb mixture into each loose-base mini cheesecake tin, compacting firmly. Refrigerate while preparing the filling.
4. Step 4: Gently heat 80g mango puree in a nonstick pan over low heat for 5–8 minutes, stirring often, until thickened. Cool completely and transfer to a piping bag.
5. Step 5: Drain soaked cashews and blend with vegan cream cheese, icing sugar, coconut cream, and 3 tablespoons of thickened mango puree until very smooth. Add extra coconut cream or mango puree if needed.
6. Step 6: Spoon the filling evenly into each tin, adding swirls of the mango puree in the center. Tap tins on the counter to release air bubbles.
7. Step 7: Refrigerate overnight to set the cheesecakes.
8. Step 8: To remove cheesecakes from tins, freeze for 15 minutes first. Run a knife around the edges and gently push out each cheesecake.
9. Step 9: Whip dairy-free cream with ½ tablespoon thick mango puree until stiff peaks form. Optionally add orange food gel for color.
10. Step 10: Pipe whipped cream on top of each cheesecake and decorate with fresh mango chunks and a small rosemary sprig or fresh mint.
11. Step 11: Serve immediately and enjoy your tropical mini mango cheesecakes!

Tips & Variations

• Soak cashews overnight or for at least 4 hours to achieve a creamy filling texture.
• For extra flavor, add a drop of orange food gel to the filling or whipped cream for vibrant color.
• Substitute fresh mango chunks with passionfruit or berries for a different topping.
• If you prefer a gluten-free base, use gluten-free biscuits.
• Press the base firmly into the tins to avoid crumbling when serving.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as the texture may change. For longer storage, freeze for up to 1 month and thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without cashews?

Cashews give the filling its creamy texture. You might try silken tofu or vegan cream cheese alone, but the texture and taste will differ.

Do I need to cook the mango puree?

Yes, gently cooking mango puree thickens it by evaporating excess moisture, making it easier to pipe and swirl into the filling without it running.

No-Bake Mini Mango Cheesecakes Recipe

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★★★★★

4.7 from 70 reviews

• Author: Lila
• Total Time: 12 hours 50 minutes (including overnight chilling and soaking)
• Yield: 6 servings 1x
• Diet: Vegan, Gluten Free

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Description

No-Bake Mini Mango Cheesecakes are a delightful and refreshing vegan dessert perfect for any occasion. Featuring a crisp biscuit base, a creamy cashew and vegan cream cheese filling swirled with luscious mango puree, and topped with whipped coconut cream and fresh mango chunks, these cheesecakes are both dairy-free and gluten-free. They require no baking and are set in the fridge overnight, making them an easy and impressive treat.

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Ingredients

Scale 1x2x3x

Base

• 100g plain biscuits (gluten-free optional)
• 50g dairy-free butter or margarine
• 1/2 tablespoon desiccated coconut

Mango Puree

• Approximately 80g mango puree (for thickening and piping)
• Additional mango puree for filling and whipping cream

Cheesecake Filling

• 125g cashew nuts, soaked overnight and drained
• 280g vegan cream cheese
• 75g icing (powdered) sugar
• 50g coconut cream (thick white cream from a can of coconut milk)
• 3 tablespoons thickened mango puree

Toppings

• 230ml dairy-free whipping cream
• 1/2 tablespoon thick mango puree (for whipping cream)
• Fresh mango chunks
• Rosemary sprig (for decoration)
• Optional: small drop of orange food gel (for vivid color in filling and whipped cream)

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Instructions

1. Prepare the Base: Melt the dairy-free butter or margarine in a small saucepan over low heat. Once fully melted, remove from heat and pour into a medium-sized heat-proof mixing bowl.
2. Make Biscuit Crumbs: Blend the plain biscuits and desiccated coconut in a food processor until fine crumbs form. Combine these crumbs with the melted butter and mix until the texture resembles wet sand that holds shape when pressed.
3. Form the Base: Press about 1 & 1/2 tablespoons of the crumb mixture firmly into each loose-base cookie cup tin to form compact bases. Place the tins in the fridge to chill while preparing the filling.
4. Thicken Mango Puree: Heat approximately 80g of mango puree gently over low heat in a nonstick pan for 5-8 minutes, stirring frequently to evaporate moisture and achieve a thickened consistency. Avoid burning. Remove from heat and allow to cool completely. Transfer to a piping bag and snip the tip.
5. Prepare Cashew Mixture: Drain soaked cashew nuts and place them in a blender along with vegan cream cheese, icing sugar, coconut cream, and 3 tablespoons of thickened mango puree. Blend on high speed for about 5 minutes until very smooth, stopping to scrape down the sides as needed. Add extra coconut cream or mango puree if necessary for desired consistency. Optional: add a drop of orange food gel for color.
6. Assemble Cheesecakes: Pour the filling evenly into each tin over the chilled bases. Tap tins gently on the counter to remove air bubbles. Pipe swirls of the remaining thickened mango puree in the middle of each cheesecake for a decorative effect.
7. Set Cheesecakes: Refrigerate the assembled cheesecakes overnight to allow them to firm up.
8. Release from Tins: To unmold, freeze the cheesecakes for 15 minutes to firm them further. Then, carefully run a knife around the edges to loosen and gently push out each cheesecake.
9. Whip Topping Cream: Using a stand mixer with a balloon whisk or a hand mixer, whip the dairy-free whipping cream with 1/2 tablespoon of thick mango puree until stiff peaks form. Optionally, add orange food gel for a vivid color.
10. Decorate Cheesecakes: Transfer the whipped cream to a piping bag fitted with a large round tip and pipe decorative swirls on top of each cheesecake. Garnish with fresh mango chunks and a sprig of rosemary (or fresh mint if preferred).
11. Serve: Present the mini mango cheesecakes chilled and enjoy this creamy, fruity, no-bake dessert.

Notes

• Cashew nuts must be soaked overnight in water for at least 8 hours to soften for blending.
• Use gluten-free biscuits to make the recipe gluten-free if desired.
• Ensure the mango puree is thickened properly to prevent runny filling or topping.
• Freezing the cheesecakes briefly before unmolding helps maintain their shape and makes removal easier.
• Optional food gel provides vibrant orange color but can be omitted for natural tones.
• Use a high-speed blender for the filling to achieve the smoothest texture possible.

• Prep Time: 40 minutes
• Cook Time: 10 minutes (mango puree thickening and butter melting)
• Category: Dessert
• Method: No-Cook
• Cuisine: Fusion

Keywords: no bake mango cheesecake, vegan mango dessert, dairy free cheesecake, gluten free dessert, mini cheesecakes, mango puree cheesecake