Healthy No-Bake Mango Cheesecake Cups (Vegan and Gluten-Free)
Creamy, delicious and entirely vegan cheesecake that tastes like summer! These No-Bake Mango Cheesecake Cups are free of dairy, eggs, gluten, gains and refined sugar. They’re the wholesome treat you’ve been looking for that are easy to throw together and have ready to pop in your mouth and enjoy a healthy mango dessert recipe - or to wow a crowd! This one is sure to be a summer hit.
Ingredients
Cheesecake Crust
- 1 cup mixed nuts almonds, walnuts, hazelnuts
- ¾ cup gluten-free oats
- ½ teaspoon salt
- ½ cup pitted dates
Cheesecake Filling
- 2 cups cashews * soaked, rinsed, drained
- 1 cup coconut cream *
- ⅓ cup maple syrup
- 2-3 tablespoon lemon juice (roughly 1 lemon)
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- ¼ cup coconut oil or coconut butter solid
Mango Curd Topping
- ⅓ cup water
- ¼ cup monk fruit sweetener
- ¼ cup tapioca flour *
- ½ teaspoon guar gum *
- 2 cups mango pulp (roughly 3 mangoes, pureed)
- 2 tablespoon lime juice
- 1 tablespoon lime zest
Instructions
cTo prepare the rust:
- In a food processor, combine the nuts, gluten free oatmeal, and salt. Blend well and then incorporate the dates. Blend together until you reach a light crumb consistency.
- Line muffin pan and distribute crust evenly, pressing down firmly into the pan. For a mini muffin pan, between 1-2 teaspoons will work best for the bottom crust layer. For a standard sized muffin pan, a one inch cookie scoop will work best. Set aside.
To make the Cheesecake Filling
- Add all ingredients into a high speed blender and blend until you get a completely smooth consistency.
- Pour the cheesecake filling from the blender into the prepared muffin pan, distributing evenly. Tap the muffin pan on the counter gently to remove any bubbles and place in the freezer for at least 1 hour while you prepare the next later.
To prepare the Mango topping:
- In a large skillet, on medium heat, add the water, sugar, tapioca flour, and guar gum and whisk well until all lumps are removed.
- Add the pureed mango, lime juice and lime zest to the same skillet, mixing well. Allow to simmer while stirring consistently, roughly 5 minutes.
- Remove from heat and allow to cool for 15 minutes.
- After cooling, stir the mango curd and pour evenly over the prepared cheesecakes and smooth tops to best of ability. Place back in the freezer for 3 hours, or overnight if possible.
- Once set completely, remove from pan and top with fresh lime zest and mango chunks, if desired. Enjoy!
Notes
*The cashews will need to be soaked overnight in order to get the cheesecake consistency we all know and love. Super easy to do and just takes a little pre-planning to make things easier! You could soak them for just a few hours if you'd like, too.
*For the coconut cream, you'll want to scoop the thick part of the cream that's in the can and use that as much as possible for a nice cheesecake consistency.
*Tapioca flour can be replaced with an alternative like cornstarch or arrowroot powder.
*Guar gum can be found at your local store in the baking aisle, but another alternative would also be agar agar powder, or regular gelatin if you have that on hand and don't mind this recipe not being entirely vegan!