No-Bake Mini Mango Cheesecakes
No-Bake Mini Mango Cheesecakes
Ingredients
For the Crust
- 100 g vegan digestives
- 50 g vegan butter, melted
For the Cheesecake Filling
- 300 g vegan cream cheese
- 100 g icing sugar
- 100 ml full fat coconut milk
- 1 large mango, pureed
For Topping
- as needed desiccated coconut
- as needed vegan whipped cream
- as needed fresh mango chunks
Instructions
- 1
Crush the vegan digestives into fine crumbs. A food processor or a Ziploc bag with a rolling pin works well for this.
⏱️ 5 min
- 2
Add the melted vegan butter to the crushed digestives and mix until fully combined and the crumbs are moistened.
⏱️ 2 min
- 3
Line a muffin tin with cupcake cases. Press the crust mixture evenly into the bottom of each cupcake case.
⏱️ 5 min
- 4
Place the muffin tin in the freezer to chill while you prepare the filling.
⏱️ 5 min
- 5
In a mixing bowl, combine the vegan cream cheese, icing sugar, and full-fat coconut milk.
⏱️ 2 min
- 6
Whisk the mixture until it becomes smooth and thick.
⏱️ 3 min
- 7
Take the pureed flesh of the large mango and add half of it to the cheesecake mixture. Reserve the other half for swirling.
⏱️ 1 min
- 8
Whisk again until the mango puree is well incorporated and the cheesecake mixture is smooth.
⏱️ 2 min
- 9
Pour the cheesecake filling over the chilled biscuit bases in the prepared muffin tin.
⏱️ 2 min
- 10
Dollop the remaining mango puree on top of each cheesecake.
⏱️ 1 min
- 11
Using a skewer or a knife, gently swirl the mango puree into the cheesecake mixture to create a marbled effect.
⏱️ 2 min
- 12
Return the cheesecakes to the freezer and freeze for 2-3 hours, or until they are firm.
⏱️ 180 min
- 13
Once firm, remove the cheesecakes from the muffin tin by gently peeling off the cupcake cases.
⏱️ 2 min
- 14
Roll the sides of each cheesecake in desiccated coconut to coat.
⏱️ 2 min
- 15
Pipe vegan whipped cream on top of each cheesecake.
⏱️ 1 min
- 16
Garnish with fresh mango chunks before serving.
⏱️ 1 min
Kitchen Tools
No-Bake Mini Mango Cheesecakes
For the Crust
- 100 g vegan digestives
- 50 g vegan butter, melted
For the Cheesecake Filling
- 300 g vegan cream cheese
- 100 g icing sugar
- 100 ml full fat coconut milk
- 1 large mango, pureed
For Topping
- as needed desiccated coconut
- as needed vegan whipped cream
- as needed fresh mango chunks
Instructions
- 1
Crush the vegan digestives into fine crumbs. A food processor or a Ziploc bag with a rolling pin works well for this.
⏱️ 5 min - 2
Add the melted vegan butter to the crushed digestives and mix until fully combined and the crumbs are moistened.
⏱️ 2 min - 3
Line a muffin tin with cupcake cases. Press the crust mixture evenly into the bottom of each cupcake case.
⏱️ 5 min - 4
Place the muffin tin in the freezer to chill while you prepare the filling.
⏱️ 5 min - 5
In a mixing bowl, combine the vegan cream cheese, icing sugar, and full-fat coconut milk.
⏱️ 2 min - 6
Whisk the mixture until it becomes smooth and thick.
⏱️ 3 min - 7
Take the pureed flesh of the large mango and add half of it to the cheesecake mixture. Reserve the other half for swirling.
⏱️ 1 min - 8
Whisk again until the mango puree is well incorporated and the cheesecake mixture is smooth.
⏱️ 2 min - 9
Pour the cheesecake filling over the chilled biscuit bases in the prepared muffin tin.
⏱️ 2 min - 10
Dollop the remaining mango puree on top of each cheesecake.
⏱️ 1 min - 11
Using a skewer or a knife, gently swirl the mango puree into the cheesecake mixture to create a marbled effect.
⏱️ 2 min - 12
Return the cheesecakes to the freezer and freeze for 2-3 hours, or until they are firm.
⏱️ 180 min - 13
Once firm, remove the cheesecakes from the muffin tin by gently peeling off the cupcake cases.
⏱️ 2 min - 14
Roll the sides of each cheesecake in desiccated coconut to coat.
⏱️ 2 min - 15
Pipe vegan whipped cream on top of each cheesecake.
⏱️ 1 min - 16
Garnish with fresh mango chunks before serving.
⏱️ 1 min