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A stack of mini mango no bake cheesecake are on the table.
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5 from 2 votes

Mini Mango Cheesecake

 This soy-free, gluten-free, and dairy-free vegan mango turmeric cheesecake version is primarily made with soaked cashews and coconut milk. 
Prep Time10 minutes
Cook Time0 minutes
Soaking +freezer time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 12 cheesecake
Calories: 156kcal

Ingredients

For Crust

Instructions

  • Soak the cashews overnight or for at least 4 hours.
    1 Cup soaked cashews
  • To prepare the crust, blend the almonds in blender or food processor to a coarse powder consistency.
    1 cup almonds
  • Add 3 tablespoon agave and 1 teaspoon coconut oil to this and mix well.
    Almond and Batter
  • Now place the crust dough in the cupcake molds and apply some pressure on them with a spoon until it forms a tight base.
    A variety of different types of food on a table, with Crust
  • Place the cupcake molds inside the refrigerator until the mango cheesecake batter is ready.
  • Chop the mangoes and blend with 1 cup soaked cashews, 3 tablespoon coconut milk cream, turmeric, 4 tablespoon agave, 2 teaspoon lemon juice into a smooth and creamy consistency.
    1 ripe mango, 1 Cup soaked cashews, 3 tablespoon coconut cream, 2 teaspoon lemon juice, ¼ teaspoon turmeric
    A blender filled with cheesecake batter
  • Pour the batter inside the cupcake holder and remove any bubbles by taping 1 or 2 times.
    A tray full of food
  • Cover with food wrap and freeze it for 4-6 hours.
  • Garnish the mini cheesecake with your favorite toppings. I added a few spoons of my homemade mixed fruit jam and it was a great hit! Stay tuned for that recipe in the near future...
  • Mango Cheesecake is ready! Serve chilled as a scrumptious dessert!

Notes

  • Soak the cashews for at least 4-6 hours. If you missed this, be sure to soak them in hot water for an hour or so. This is one big reason for the creaminess.
  • The crust can be prepared with any nuts like pecans, walnuts, or hazelnuts.
  • Refrigerate the coconut milk until the top layer gets thick. You only need the top layer for cheesecake.
  • Any blender is good for blending the cheesecake batter. Just make sure your cake batter is creamy and smooth.
  • The mini version of cheesecake needs cupcake holders. Just grease the cups with a little vegan butter or oil. Place a parchment paper strip in between the cups. (This idea is inspired by minimalist baker). Now you can lift the vegan cheesecake once it’s done. Or, you could also use a cupcake liner.
  • Do not skip coconut oil. That’s what makes your cheesecake smooth and creamy. Otherwise, you will see an icy look on the top layer of the cake.
  • You can add any toppings, today I have added the homemade mixed fruit jam.

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1mg | Potassium: 102mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg