• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten-Free Recipes

    Vegan Mini Mango Cheesecakes (No-Bake)

    Published: Sep 25, 2020 Last Modified: Sep 24, 2020 by Allison

    154 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    These delicious vegan mini mango cheesecakes are made with a date-walnut-coconut base that’s accented with ginger, and a cashew, maple, mango, and cardamom filling. 

    overhead shot of the cheesecakes on a white plate

    Way back in the fall of 2016, when I lived in a student apartment building, I would sometimes host Friday dessert and board game nights with my roommates and some European exchange students. It gave me a good reason to try my hand at some of the vegan dessert recipes from food blogs like Oh She Glows and Minimalist Baker that I was perpetually drooling over. And, of course, the company was good, the games fun, the conversation enjoyable, and the feeling of togetherness and hygge certainly helped me through my first few months of living away from home. It’s really hard to believe that four years have passed since those days, and much has changed. What’s remained the same, however, is my love of the social aspect of eating. I don’t find that I have a huge sweet tooth these days, but I still love sitting around the table and enjoying dessert with people. 🙂 It’s always a pleasurable and relaxing way to end the day. 

    straight on shot of a mango cheesecake on a white plate

    The inspiration for these mini vegan mango cheesecakes came to me like a lightning strike, which, thankfully, has been happening quite often lately. (Knock on wood, haha.) I’d been talking about making a variation on my chocolate cheesecakes for awhile, and with very ripe mango on my countertop, it was a no-brainer. Mango, being a tropical fruit, pairs beautifully with cashews, cardamom, and coconut oil as a vegan cheesecake filling, atop a base made of walnuts, coconut, dates, ginger, salt, and coconut oil. 

    You might be wondering why I keep making mini cheesecakes instead of a regular-sized cheesecake like a normal person. The reason is that I am somehow still without a springform pan! I should put that on my list of things to buy ASAP. But in the meantime, I’m quite enamoured with the mini format. They’re not only adorable, but also conveniently in individual serving sizes already. Thus, the sometimes finicky step of slicing the cheesecake is eliminated! 

    straight on shot of the mini cheesecake on a white plate

    straight on shot of a cheesecake with a bite taken out of it

    INGREDIENTS YOU’LL NEED

    • FOR THE CRUST: Walnuts, shredded coconut, pitted Medjool dates, ginger, sea salt, and coconut oil.
    • FOR THE FILLING: Soaked cashews, pure maple syrup (or agave or even raw honey if you eat it), non-dairy milk, coconut oil, lemon juice, mango, cardamom, and turmeric. 

    STEP BY STEP INSTRUCTIONS

    1. MAKE THE CRUST: Add the walnuts, coconut, dates, ginger, salt, and coconut oil to a food processor fitted with the ‘S’ blade. Process until crumbly and the mixture holds together easily. 
    2. Line a muffin tin with 6 paper cups. Divide the walnut date mixture between the cups and press down firmly into the bottoms of the cups. 
    3. MAKE THE MANGO CASHEW FILLING: Add soaked cashews, maple syrup, non-dairy milk, coconut oil, lemon juice, mango, cardamom, and turmeric to an upright blender. (I recommend a powerful blender, such as a Vitamix or Blendtec, for best results.) Blend until ultra smooth, pausing to scrape down the sides as needed. This will take a couple of minutes, so protect your ears and be patient! 
    4. Pour the mango cashew filling over the crusts. 
    5. Transfer the muffin pan into the freezer and freeze until firm, at least two hours. 
    6. Remove cheesecakes from the freezer 5-10 minutes before serving to allow them to soften, if desired. 
    7. Store any leftover cheesecakes in an airtight container in the freezer. 

    an overhead shot of a big plate with several mini cheesecakes on it and a small plate with one cheesecake on it

    an overhead shot of the cheesecake on a white plate

    I hope you love these vegan mini mango cheesecakes! If you make them, let me know how you enjoyed them by leaving a comment and rating below. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of one of the mango cheesecakes on a white plate

    Vegan Mini Mango Cheesecakes (No-Bake)


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 15 minutes
    • Yield: 6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Delicious and HEALTHY vegan cheesecakes with date walnut crust and mango cashew filling!


    Ingredients

    Scale

    CRUST

    • ¾ cup raw walnut halves
    • 3 tbsp unsweetened shredded coconut
    • 6 soft pitted Medjool dates
    • ½ tsp ground ginger
    • ⅛ tsp fine sea salt
    • 1 tsp virgin coconut oil

    MANGO CASHEW FILLING

    • ¾ cup raw cashews, soaked and drained*
    • 2 tbsp pure maple syrup
    • ¼ cup non-dairy milk
    • 3 tbsp virgin coconut oil, melted
    • 2 tbsp freshly squeezed lemon juice
    • ½ cup peeled and diced mango (from ½ of a large mango)
    • ½ tsp ground turmeric (this is for colour- you don’t taste it!)
    • ¼ tsp ground cardamom

    Instructions

    1. MAKE THE CRUST: Add the walnuts, coconut, dates, ginger, salt, and coconut oil to a food processor fitted with the ‘S’ blade. Process until crumbly and the mixture holds together easily.
    2. Line a muffin tin with 6 paper cups. Divide the walnut date mixture between the cups and press down firmly into the bottoms of the cups.
    3. MAKE THE MANGO CASHEW FILLING: Add soaked cashews, maple syrup, non-dairy milk, coconut oil, lemon juice, mango, cardamom, and turmeric to an upright blender. (I recommend a powerful blender, such as a Vitamix or Blendtec, for best results.) Blend until ultra smooth, pausing to scrape down the sides as needed. This will take a couple of minutes, so protect your ears and be patient!
    4. Pour the mango cashew filling over the crusts.
    5. Transfer the muffin pan into the freezer and freeze until firm, at least two hours.
    6. Remove cheesecakes from the freezer 5-10 minutes before serving to allow them to soften, if desired.
    7. Store any leftover cheesecakes in an airtight container in the freezer.

    Notes

    *Raw cashews need to be soaked before blending. You can soak them in cold water for 8 hours, but I prefer the quick soak method: Soak in boiling water for 1 hour, drain, and proceed with the recipe.

    Feel free to double the recipe if you would like a larger batch.

    You can also make this into one standard round cheesecake by doubling the recipe. You will need to allow the cheesecake to chill in the freezer for 4 hours.

    Prep time indicated does not include the 2 hours in the freezer.

    • Prep Time: 15 minutes
    • Cook Time: 0 minutes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

     

    Related

    « Moroccan Lentil Carrot Salad (Vegan)
    Eggplant Red Lentil Dhal (Vegan) »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jane

      November 04, 2020 at 9:21 am

      Amazing cheesecake recipe!! I made it for my kids as a special treat and they loved it!

      ★★★★★

      Reply
      • Allison

        November 04, 2020 at 9:39 am

        Sounds like a real treat for them! Lucky kids. 🙂

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...