Easy and delicious individual no-bake mini mango cheesecakes with a buttery biscuit base, no-bake mango cheesecake filling, rolled in desiccated coconut, topped with whipped cream and fresh mango chunks. This recipe is vegan, no-egg, no-dairy and easy to make!
No-Bake Mini Mango Cheesecakes
If summer was a dessert, it would be these mini cheesecakes. Mango meets coconut in these tropical, irresistible and utterly delicious mini no-bake cheesecakes. These bite-sized treats offer a refreshing creamy yet fruity kick balanced by the nutty flavour of the desiccated coconut. From a simple 3 ingredient buttery biscuit base to the creamy mango filled cheesecake and fresh mango chunks, they’re simply scrumptious. Whether you’re hosting a summer gathering or simply craving a refreshing sweet treat, these cheesecakes promise to transport your taste buds to a sunny paradise! Best of all, there’s no oven required, simply mix, pour, chill, and tuck in.
Looking for more fruity recipes? Check out my:
- No-Bake Lemon Meringue Cheesecake
- Mini No-Bake Orange Cheesecakes
- Vegan Blackberry Tiramisu
- Viral Vegan Orange Sandwich Cookies
- Vegan Strawberry Tiramisu Brownies
- No-Bake Mini Lemon Cheesecakes
Why you’ll love this recipe
- Bursting with fresh tropical mango and creamy coconut flavour.
- Completely vegan and dairy-free (this recipe is free from any animal derived ingredients).
- No baking required, making them quick and easy to prepare, perfect for Summer.
- Super refreshing summery dessert which also looks impressive.
- Rich, creamy filling with a delicious crunchy biscuit base.
- Perfectly portioned mini cheesecakes, perfect for sharing!
- Made with simple ingredients.
- Easy to prepare in advance and chill until ready to serve!
- Naturally vibrant from the mango, with an impressive presentation.
- A crowd-pleasing dessert that’s sure to be enjoyed by vegans and non-vegans alike.
Layers of a mini mango and coconut cheesecake
These mini no-bake mango cheesecakes are made with a few simple yet delicious layers, from the buttery biscuit base to the smooth, creamy mango cheesecake filling and fresh mango topping with desiccated coconut. They require only a handful of ingredients and easy-to-follow steps, making them the perfect no-fuss dessert that’s bursting with tropical flavour. Find the full written recipe and ingredients list in the recipe card at the bottom of the page.
- Base
These no-bake mini mango cheesecakes start with a buttery biscuit base that adds the perfect crunchy texture contrast to the ultra smooth and creamy filling. Every bite combines a delicious balance of texture and flavour, making them an irresistible tropical-inspired dessert.
- Mango cheesecake
The mango cheesecake filling is silky smooth, light, creamy and bursting with sweet, fruity flavour. Made without dairy, it delivers all the indulgence of a classic cheesecake while remaining completely vegan and incredibly refreshing.
- Coconut coating
Each mini cheesecake is rolled in desiccated coconut, creating a gorgeous finish with a subtle sweetness and delicate texture that pairs perfectly with the vibrant mango an buttery biscuit base. The coconut adds an extra tropical touch, making these little desserts as eye-catching as they are delicious.
- Toppings
Finished with a swirl of dairy-free whipped cream, topped with fresh, juicy mango pieces, these mini cheesecakes are perfect for parties, afternoon treats, or summer gatherings. Easy to make with no baking required, they’re a refreshing dessert that’s guaranteed to impress family and friends.
Storage
To store these mini no-bake mango cheesecakes properly:
- Refrigerate them: Store the cheesecakes in an air tight / sealed container. They’ll keep fresh for up to 3-4 days in the fridge. Keep them chilled until ready to serve, since these no-bake cheesecakes contain cream cheese and soften quickly at room temperature.
- Freeze them: You can store these mini cheesecakes in the freezer for enjoying at a later time. Simply place on a tray until firm, then cover each cheesecake in a freezer-safe bag. They will last up to a month in the freezer. Thaw overnight in the fridge before eating.
- Tip: If storing in the fridge, to prevent excess moisture, store without the cream or mango chunks on top, then decorate on day of serving.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
Print
No-Bake Mini Mango Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Try these No-Bake Mini Mango Cheesecakes. Deliciously refreshing and vegan, perfect for summer gatherings.
Ingredients
Ingredients for the base
- 100g of plain biscuits (you can use gluten-free)
- 50g of dairy-free butter / margarine
- 1/2 tablespoon of desiccated coconut
Ingredients for he cheesecake filling
- Mango puree (see step 1)
- 125g of cashew nuts (soaked and drained, see step 3)
- 280g of vegan cream cheese
- 75g of icing / powdered sugar
- 50g of coconut cream (thick white cream from a can of coconut milk)
- Mango puree (see step 1)
Ingredients for the toppings
- 230ml of dairy-free whipping cream
- Mango chunks
- Rosemary sprig
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and coconut into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each loose base cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake filling)
- In a nonstick pan, add in approximately 80g of mango puree over low heat on the hob for 5-8 minutes, stirring frequently. This will evaporate any excess moisture and thicken the puree for piping (DO NOT BURN!).
- Once it’s thickened, remove from the heat and allow to cool fully. Transfer the cooled mango puree into a piping bag and snip off the tip.
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and 3 tablespoons of thickened mango puree. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream or mango if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth. Optional: add in a small drop of orange food gel for a vivid colour.
- Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles, with some swirls of the mango puree in the middle (refer to video for example).
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (toppings)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream along with 1/2 tablespoon of the thick mango puree until it holds a thick, stiff peak. Optional: add a drop of orange food gel for a vivid colour.
- Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
- Decorate each cheesecake with some fresh chunks of mango and a rosemary sprig for decoration only. You could even add some fresh mint on top.
- Serve and enjoy.
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
