Mini Mango Cheesecake Recipe

These mini mango cheesecakes are the perfect summer dessert! They are great to serve up over the festive season, they taste nice and creamy — you wouldn’t even know they were made healthier. It’s no secret I love mango, this is one you need to try!

If you have any mango leftover, try my favourite mango and chia pudding recipe.

Mini Mango Cheesecake Recipe

Total time: 25 mins + 1-2 hours chilling time
Serves: Makes 6 mini cheesecakes
Dietary preferences: Vegan, Vegetarian, Gluten-free, Dairy-free

Ingredients:

Base

• 25g walnuts
• 25g almond meal
• 4 Medjool dates, pitted
• 1/2 tbsp coconut oil, melted

Cashew Filling

• 130g unsalted cashew nuts, soaked in water for 1-2 hours
• 60ml almond milk 
• 2 tsp coconut oil, melted
• 1 tbsp pure maple syrup
• ¼ tsp vanilla extract

Mango Filling

• 65g unsalted cashew nuts, soaked in water for 1-2 hours
• 2 tbsp almond milk
• 100g frozen mango, lightly thawed or fresh mango
• 2 tsp coconut oil, melted
• 2 tsp pure maple syrup
• 1 tsp turmeric

Topping

• Fresh mango, thinly sliced
• Coconut flakes, to garnish (optional)
• Fresh raspberries, to garnish (optional)
   

Method:

1. Place 6 cupcake liners in a 12-cup muffin tin.

2. To make the base, place the walnuts, almond meal, dates and coconut oil in a food processor and process until crumbly, the mixture should stick together when pressed. If too dry, add up to 2 tablespoons of melted coconut oil until the mixture sticks together.

3. Press the base mixture evenly into the bottom of the lined muffin cups. Place in the refrigerator to set while you make the cashew filling. 

4. To make the cashew filling, drain the cashews before placing them, the milk, coconut oil, maple syrup, and vanilla into a food processor and process until smooth. Spoon evenly over the base, leaving space for the mango filling. Place in the refrigerator while you make the mango filling.

5. To make the mango filling, drain the cashews before placing them, the milk, mango, coconut oil, maple syrup and turmeric in a food processor and process until smooth. Spoon evenly over the cashew filling. 

6. Place the muffin tin in the freezer to set for 1-2 hours or overnight.

7. Remove the mini mango cheesecakes from the freezer 20 minutes before serving. Arrange the mango slices on top with the raspberries in the center, if using. Sprinkle over the coconut flakes, if desired. Ungarnished cheesecakes can be stored in the refrigerator for 1-2 days or in the freezer for up to 2 months. Enjoy!