Creamy, delicious and entirely vegan cheesecake that tastes like summer! These Easy No-Bake Cheesecake Cups with Mango are the wholesome summertime treat you’ve been looking for.

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These no-bake mango cheesecake cups are the tropical dessert that dreams are made of! If you’re a fan of tropical flavors or are looking for a treat that’s perfect for summertime – this easy healthy mango dessert recipe is it.

This vegan cheesecake is packed with flavor in every layer. From the nut and date crust, to the creamy vanilla filling, to the sweet mango topping, we’ve got all kinds of summer festivities and flavors happening over here!

Maybe the best part about this recipe is that you can decide if you’d like bite-sized mini cheesecakes, or single serving ones, both will work flawlessly. I personally love making bite-sized mini cheesecakes. It makes it easy to have a little treat in the freezer ready to enjoy whenever you’re craving a perfectly light and refreshing treat or snack, especially in those warmer months!

Jump to:

• Ingredients you’ll need for these Easy No-Bake Cheesecake Cups with Mango
• FOR THE CRUST:
• FOR THE CHEESECAKE FILLING:
• FOR THE MANGO TOPPING:
• Ingredient Notes
• What is mango food for, health-wise?
• How to make Easy No-Bake Cheesecake Cups with Mango
• Storage
• Healthy No-Bake Mango Cheesecake Cups (Vegan and Gluten-Free)

Ingredients you’ll need for these Easy No-Bake Cheesecake Cups with Mango

There are three layers within this cheesecake recipe, I know it might seem like a lofty recipe at first but I promise you it’s easy-breezy!

FOR THE CRUST:

• Nuts: I like to use a blend of nuts for a range of flavor AND nutritional value. I used what I had on hand and totally suggest you do the same! For this recipe, I used a blend of almonds, walnuts and hazelnuts.
• Gluten-free oats: rolled oats and old-fashioned oats are the same thing, so use one of the two you have available / on hand to make this crust!
• Salt: just a pinch of salt to pack in the flavor.
• Dates: you’ll add this ingredient last and mix until you have a nice crumbly texture. They’ll make the crust a little sweet, naturally.

FOR THE CHEESECAKE FILLING:

• Cashews: this ingredient will be how we get that phenomenal cheesecake texture we all know and love. Don’t skip on this one! You’ll need to prepare the cashews ahead of time by soaking them for at least 6 hours, overnight would be preferred.
• Coconut cream: let’s make this cheesecake creamy, yeah? Use the thick portion of the coconut cream that’s in the can you won’t regret it.
• Maple syrup: a little sweetener goes a long way! I haven’t tried other sweeteners with this recipe, but I imagine alternatives would work just as well.
• Lemon juice: juice from a real lemon will make the tropical flavors of this recipe pop!
• Lime zest: because why not?
• Vanilla extract: vanilla always does such a good job at rounding out the flavors and making them a bit more bold. Don’t skip on this one!
• Coconut butter: coconut oil will work just as fine if that is what you have available and on hand. Make sure you are using either coconut butter or coconut oil in its solid state, and not melted.

FOR THE MANGO TOPPING:

• Water: just a wee bit of water to help the dry ingredients mix well in a skillet!
• Mango: you’ll want to use pureed mango for this recipe, so blend together 2 mangos into a nice puree, or you can purchase mango pulp in a can from the store.
• Monk fruit sweetener: this sweetener allows us to keep the sugar content low, but any sugar alternative will work for this recipe.
• Tapioca flour: tapioca flour will help all of these ingredients bind, but if you don’t have this ingredient available, then cornstarch or arrowroot powder should work just as well.
• Guar gum: this ingredient is how we’ll get the gelatin-like consistency for the mango layer! It can be found in the baking aisle at most stores. Other alternatives to this ingredient would be agar agar powder, and your standard gelatin (keep in mind that using gelatin will no longer make this recipe vegan)
• Lime juice: fresh is best of course.
• Lime zest: all the tropical vibes please.

Ingredient Notes

• Medjool dates have a soft texture and sweet caramel flavor. They make the perfect binding agent for the crust and you can use any soft dates for this recipe! If your dates are hard/tough, try soaking them in some hot water for 30 minutes to help soften them up first.

• Full-fat coconut cream or coconut milk will get us that rich and creamy consistency found in your standard cheesecake filling. You’ll only want to use the thick part from the top of the can. The slight coconut flavor of the filling contrasts so well with the juicy mango topping.

• Pure maple syrup is the sweetener for the filling, you can also use agave nectar or honey if you don’t mind the recipe not being vegan-friendly.

• Lime juice and zest work incredibly well alongside mango, so use it liberally if you love lime and maybe not so liberally if you don’t love lime. You do you boo!

• Coconut oil, when chilled solidifies, making it a great natural setting agent for no-bake desserts. This ingredient would be best to use if you don’t have coconut butter (another stellar setting agent for no-bake desserts!)

• Sweetened mango pulp or mango puree, or ripe mango chunks. I do recommend using sweet, ripe, and juicy mangos so that this recipe is the absolute freshest and packed with the most nutritional value. However, I realize that in many parts of the world that mangos are pretty hard to come by. Feel free to use canned mangos, either pureed or mango pulp, as they will work just as nice for this recipe.

• Tapioca Flour, is what thickens the mango curd topping of the cheesecake. Most like to use cornstarch in recipes like these as it’s usually an ingredient that’s on hand in most kitchens, but I had tapioca flour available and it works just as well so here we are 🙂 Another alternative would be arrowroot flour!

• Guar Gum is a vegan alternative setting agent to gelatin. In this recipe, it’s used to set the mango layer of the cheesecake cups. Another vegan alternative you can use in place of this ingredient is agar agar powder, both would be found in the baking aisle of most grocery stores. If you don’t mind the recipe not being vegan, then you can feel free to use your standard gelatin powder.

What is mango food for, health-wise?

Mangos are way more than just a delicious tropical fruit – they are loaded with an abundance of supportive nutritional value! The main thing we want to look for when choosing which fruits and veggies to eat are a diverse range of color.

The colors we see in our fresh foods are typically the antioxidants that help fight free radicals and protect cells against harmful toxins or substances that we’re often exposed to in our everyday environments. Mangos have a wide array of colors as they ripen, from green to yellow to red and orange – we can get a powerful punch of health benefits from these delicious fruits!

Other health benefits and reasons why Mango is good for you:

• Mangos boost the immune system thanks to a surplus of vitamin A
• Get glowing skin and hair with loads of vitamin C
• Improve digestion immensely with tons of fiber and digestive enzymes
• Protect against cancer, degenerative diseases, and diabetes with over a dozen types of polyphenols and antioxidant activity that protect DNA from damage
• Support heart health and blood sugar regulation with magnesium, potassium and specific antioxidants that protect heart cells against inflammation

The list goes on but I know you’re busy and don’t have all day for me to rave on and on about what mango is good for health wise! Let’s dive in to how you can make this delicious summer treat and reap the health benefits!

How to make Easy No-Bake Cheesecake Cups with Mango

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

NO-BAKE CRUST:

The crust for this vegan mango cheesecake no-bake recipe is super quick, easy and made with entirely wholesome ingredients. Grab a food processor or blender and toss in the dry ingredients (oats, salt, and mixed nuts), grind and blend into a crumbly mixture.

Then, you’ll toss in those juicy dates and blend again until the mixture is even more crumbly, but a little sticky and looking somewhat of a dough consistency.

Next, you’ll want to grab either a cookie scooper or a teaspoon, depending on what pan you’ll be using for these cheesecake cups. Alternatively, you could use a round cake pan, or even a square pan to cut these cups into bars if you don’t have a muffin pan available.

Once you scoop the crust into whichever pan you decide to use, ensuring that the crust is evenly distributed in the muffin pan, you’ll want to either use a glass, or your fingers to press the crust down firmly. If you’re using a mini muffin tin, a small shot glass works great if you have that available. Personally, I love touching food so I went at it with my fingers. The textures feel nice and it’s always a good move to mindfully connect with your food!

CHEESECAKE FILLING:

This recipe will be using cashews to create that silky, creamy consistency of cheesecake that is oh so delicious. The cheesecake filling is the one layer that will need a bit of preparation prior to making, as the cashews will need to be soaked to ensure that they blend to a smooth consistency.

To soak, you’ll add the cashes to a bowl and cover them with filtered water. If possible, allow them to soak overnight, but if you’re in a bit of a crunch, a minimum of 4-6 hours should work just fine. Drain and rinse the cashews after soaking. If you’re in a real time crunch, you do have the option of soaking cashes in boiling water for an hour, then rinse, drain and continue on with the recipe!

The best part of this recipe really is how easy it is. After the cashews are soaked, you’re going to take all of the cheesecake filling ingredients and toss them in a blender until you get a smooth and creamy consistency. For this recipe, you’ll add to the blender: soaked cashews, coconut cream, maple syrup, lemon juice, lime zest, vanilla extract, and coconut butter OR coconut oil.

Once the filling is nice and smooth, you’ll pour the mixture straight into the prepared muffin pan (or whichever pan you’ve decided to use), on top of the crust you’ve already prepared. Once the filling is evenly distributed, you’ll place the pan in the freezer until set. Preferably overnight, but a few hours will work just as well to ensure that the filling is firmed up properly.

MANGO TOPPING:

This layer is definitely my favorite part of this healthy mango cheesecake no-bake recipe. I will warn you though, it is sticky and can get somewhat difficult to work with!

You’ll be using the stovetop for this layer, so with a saucepan over medium heat, add the water, monk fruit sugar, tapioca flour, and guar gum and whisk well. You’ll end up with a paste like consistency and once all of the lumps are worked out, go ahead and add the pureed mangos, lime juice and lime zest. Bring the ingredients to a simmer, whisking consistently. Turn off the burner and remove from heat, allowing to cool for about 15 minutes.

Once the mango topping has cooled, stir again before spreading over the cheesecake. Again, it will be very sticky so be patient with this step and have fun with it! I love playing with food, so this step was actually really refreshing. Once the mango topping is distributed evenly, place the pan back in the freezer for at least 3 hours (overnight preferred) to set fully.

Once set, remove the cheesecakes from the muffin pan and trim off any extra edges with a knife or scissors. Allow to rest and defrost for 10-15 minutes before topping with some freshly grated lime zest and serving.

Storage

Place the mini cheesecake cups in an airtight container and refrigerate. They’ll stay fresh in the fridge for up to 5 days.

You can also freeze this vegan mango cheesecake in an airtight container for 2-3 months. I recommend wrapping the individual cheesecakes, or at least separating them with parchment paper, so they are easier to grab from the freezer. Allow them to sit at room temperature for about an hour or so prior to serving.

Recommended Tools

• Food processor
• High speed blender
• Mini muffin mold

Recipe Tips

• Using parchment paper in the muffin pan / muffin mold will make it easier to remove the cheesecake once it has been set. I love using parchment paper baking sheets for no-bake recipes. For this recipe, you can use the sheet and cut strips, creating a sling to lift out the set cheesecake.

• For this recipe, I used fresh red mangos, they’re juicy and sweet yet mild. I know fresh mangos are hard to come by for many, so mango pulp from a can will work just as well if that is what you have available near you. Keep in mind if you are using canned mangos, that you don’t need to use as much sugar as the fruit and cans are often more sweet than fresh fruits.

• While the coconut flavor from the coconut cream isn’t too strong, you can alternatively swap the coconut cream for a vegan cream cheese if you are not a fan of coconut. My darling taste tester and partner really can’t stand the taste of coconut, but he didn’t mind these sweet little tropical treats!

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