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–+ servings
Individual vegan cheesecakes with sticky mango pieces on top sat on a table top with fresh lime and mango scattered around

Sticky Mango Cheesecakes (Vegan and No Bake)

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.
5 from 4 votes
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Course: Dessert
Cuisine: Greece
Prep: 20 minutes
Cook: 15 minutes
Inactive Time: 12 hours
Total: 12 hours 35 minutes
Serves: 6
Calories: 441kcal
Author: Tara

Ingredients
 
 

For the base:

  • 100 g medjool dates (pitted weight (approx 6))
  • 60 g oats (gluten free if required*)
  • 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

Optional topping:

  • Finely grated lime zest

Equipment

  • Vitamix High Power Blender
  • Muffin Tin (with removable bases)

Instructions
 

  • 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

Notes

Recipe inspired by:  Greece
* Recipe is gluten free if certified gluten free oats are used and the person consuming is not sensitive to oats.
** You can use frozen mango instead of fresh, just defrost it fully before using.
*** Don’t shake the can of coconut milk before opening otherwise you’ll mix the coconut cream with the clear liquid underneath. You can place the can in the fridge for a few hours if you prefer as this will separate the cream off and harden it at the top of the can, making it easier to scoop out.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 441kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Sodium: 7mg | Fiber: 5g | Sugar: 36g | Net Carbohydrates: 49g
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