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straight on shot of one of the mango cheesecakes on a white plate

Vegan Mini Mango Cheesecakes (No-Bake)


  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x

Description

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


Ingredients

Scale

CRUST

  • 3/4 cup raw walnut halves
  • 3 tbsp unsweetened shredded coconut
  • 6 soft pitted Medjool dates
  • 1/2 tsp ground ginger
  • 1/8 tsp fine sea salt
  • 1 tsp virgin coconut oil

MANGO CASHEW FILLING

  • 3/4 cup raw cashews, soaked and drained*
  • 2 tbsp pure maple syrup
  • 1/4 cup non-dairy milk
  • 3 tbsp virgin coconut oil, melted
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup peeled and diced mango (from 1/2 of a large mango)
  • 1/2 tsp ground turmeric (this is for colour- you don’t taste it!)
  • 1/4 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.