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No-Bake Mini Mango Cheesecakes Recipe

★★★★★

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

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.

Ingredients

Scale

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)

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

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Find it online: https://plumandpan.com/no-bake-mini-mango-cheesecakes-recipe/