These fruity individual cheesecakes have a chewy date and almond base with a creamy filling and a sticky mango topping flavoured with lime juice and maple syrup. They’re vegan, dairy free, no bake, use wholesome ingredients and are served from the freezer making them a great dessert to prepare in advance.
Making cheesecake doesn’t need to be hard! These easy no bake cheesecakes are straight forward and use nutritious ingredients that you’re likely to have on hand in your pantry.
The sticky mango topping tastes deliciously naughty but is made with three simple ingredients – fresh mango, tangy lime juice and sweet aromatic maple syrup, which are simmered for 15 minutes until the mango is sticky and caramelised.
You can make these either in a muffin tin with removable bases or in paper muffin cases. They are stored in the freezer and taken out 15 minutes before serving to soften, making them a great sweet dessert to have on hand for when you need a sweet fix.
Why you’ll love these Sticky Mango Cheesecakes
Easy to make and no baking involved. To make the base you blend the three base ingredients. To make the creamy filling you blend the filling ingredients until smooth. To make the topping you fry the mango in lime juice and maple syrup until sticky. Add the three layers to the muffin tin, freeze and that’s it – no need to bake the cheesecake and no complicated steps involved!
Fresh and fruity. These individual cheesecakes are light and fruity making them a great option for summer when you are looking for a cool dessert that is not too heavy!
Wholesome and nutritious. These cheesecakes use 8 simple, wholesome ingredients that you’re likely to already have in your pantry plus fresh (or frozen) mango and lime.
Meal prep and freezer friendly. This recipe makes 6 individual cheesecakes that are stored in the freezer and taken out 15 minutes prior to serving, making them great for a prepare-in-advance dessert.
How to make these Sticky Mango Cheesecakes
First up – gather together all of your ingredients.
Add the dates, oats and almonds to a food processor and blitz until they are a slightly sticky crumb consistency that comes together when squeezed into a ball.
Add the coconut cream, coconut oil, soaked cashews, dried ginger and maple syrup to a high powered blender and blend for 2-3 minutes until smooth and creamy.
Press the base into six slots of the muffin tin and then pour the creamy filling over the top.
Add the mango, lime and maple syrup to a frying pan and fry until all of the liquid has disappeared the mango is sticky. Set aside to cool.
Stir 1 tsp of the sticky mango into the filling of each of the cheesecakes. Divide the remaining mango between the cheesecakes, spooning it on top of the mixture. Freeze for 4 hours.
Soak the cashews: It’s essential to soak the cashews prior to use to ensure that the cheesecake filling is smooth when blended. Ideally soak the cashews in water in the fridge overnight for the smoothest result but if you have a high powered blender (such as a Vitamix) you can do a ‘quick-soak’ in boiling water for 2 hours.
Use a muffin tin or cases: Ideally use a muffin tin with removable bases (like this one) or use paper or silicone muffin cases. If you use cupcake cases, which are smaller, you will likely get 8 smaller cheesecakes instead of six larger ones.
Variations: This recipe can easily be doubled if you’d like to make 12 cheesecakes instead of 6. If you don’t like almonds you can use un-soaked and un-salted cashews or macadamia nuts in the base instead.
Serving suggestion: Take the cheesecakes out of the freezer 15 minutes before serving to give them a chance to defrost slightly and soften.
Storing: Once frozen remove the cheesecakes from the muffin tin, place in an airtight container and store in the freezer until you’re ready to serve.
Can I use a different type of nut in the base instead of almonds? Yes absolutely, I’d recommend un-soaked and unsalted cashews or macadamia nuts as these will have a neutral flavour.
Can I use a different type of fruit instead of mango? You can try a different fruit but you’ll want it to be one with a fresh and tangy flavour to compliment the creamy cheesecake filling.
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Loved these Sticky Mango Cheesecakes? Here are some more delicious vegan desserts to try
Looking for more healthy dessert recipes? Try these Easy Avocado Chocolate Puddings! They take just 10 minutes to make and are rich, creamy and decadent.
This is Banoffee Pie as you used to know it – with a crisp sweet shortcrust base lined with banana slices, rich and delicious homemade caramel sauce, dairy free whipped cream and finished with a sprinkling of dark chocolate. Drool!
Don’t be fooled by the name of these Healthy Millionaire’s Shortbread – they may be made with wholesome ingredients but they’re filling, satisfying and taste rather naughty!
If you’re a fan of a fresh and fruity dessert, you should try this tangy Key Lime Pie with a Ginger Nut Base. Serve it with whipped dairy free cream.
I hope you LOVE this recipe for Sticky Mango Cheesecakes! Share this recipe with someone you think will love it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Sticky Mango Cheesecakes Recipe:
Sticky Mango Cheesecakes (Vegan & No Bake)
For the base:
- 100 g medjool dates (pitted weight (approx 6))
- 60 g oats (gluten free)
- 50 g almonds
For the sticky mango:
- 300 g fresh mango (diced*)
- 2 tbsp lime juice
- 4 tbsp maple syrup
For the filling:
- 100 g cashews (soaked in water overnight (or for 2 hours in boiling water) and then drained)
- 100 g coconut cream (the thick white bit from the top of a can of coconut milk**)
- 40 g coconut oil (melted and cooled)
- 60 ml maple syrup
- 1 tsp dried ginger
- Finely grated lime zest
- The cashews should ideally be soaked in water overnight in the fridge as this will make them super soft and easy to blend. If you are short on time and have a high powered blender (such as a Vitamix) you can soak them in boiling water for 2 hours instead.100 g cashews
- Set aside a muffin tin with removable bases (or alternatively you can make these cheesecakes in paper or silicone muffin cases).
- Add the base ingredients (dates, oats and almonds) to a food processor and blend until the mixture has broken down into a slightly sticky crumb that comes together when pressed into a ball.100 g medjool dates, 60 g oats, 50 g almonds
- Divide the base mixture between six of the holes in the muffin tin (approx 1.5 tbsp mixture each) and press the mixture firmly into the base of each muffin tin hole.
- Add the diced mango, lime juice and maple syrup into a frying pan and simmer over a medium heat until the liquid has disappeared and the mango has caramelised and gone sticky (approximately 15 minutes). Set aside to cool whilst you make the cheesecake layer.300 g fresh mango, 2 tbsp lime juice, 4 tbsp maple syrup
- Add the ingredients for the filling (drained cashews, coconut cream, coconut oil, maple syrup and dried ginger) to a high powered blender and blend until silky smooth. The time this will take will depend on the type of blender you are using but should be between 2-3 minutes.100 g coconut cream, 40 g coconut oil, 60 ml maple syrup, 1 tsp dried ginger
- Divide the filling between the 6 muffin tin holes, pouring it on top of the date and nut bases that you’ve just pressed into the tin.
- Add a tsp of the caramelised mango to each and swirl it around briefly to mix it in.
- Divide the remaining caramelised mango between the cheesecakes, spooning it on top. Freeze for 4 hours.
- Push the cheesecakes out of the muffin tin and set them aside for 15 minutes prior to serving.
- Store any unused cheesecakes in the freezer in an airtight container.
- Sprinkle with lime zest on serving.Finely grated lime zest