Mini Vegan Mango Cheesecakes

Mini Vegan Mango Cheesecakes

So autumn officially started 4 days ago but the summer seems to have creeped into the new season. It looks like it will be in the 30’s for the next week or two as well. So I think the summer produce will continue a little bit longer.

As mentioned last week, I wanted to end the summer season on a high and share something that highlights the fruit that the warmer months have to offer. My favourite would have to be mango (and Michael’s), followed closely by raspberries and blueberries.

Raw desserts are such an easy thing to make. Once you’ve got a general idea of what you can use in the base, you can really add whatever flavour you like. You can also mix up the base, as long as you have something to bind it together like maple syrup, dates or anything else that’s a little sticky. Once you’ve mastered this, you can start being creative with multiple layers of flavours, colours and textures. There are so many possibilities!

The reason why I use coconut oil in all the layers is because it binds things well when it goes hard. It doesn’t have much of a flavour so it doesn’t overpower (when using the right amount). I was thinking of calling them Mini Vegan Mango and Coconut Cheesecakes but the coconut is much more subtle. If you do want that coconut to come through a little more, I would add some of the desiccated or shredded coconut into the filing and a little less cashews.

I’ve been thinking about buying a silicone cupcake tray to use to make raw chocolates and things of this nature. I don’t know if I’d trust the material in the oven but I will definitely play a lot with it for raw treats.

I hope this inspires you to try something different ๐Ÿ™‚

Mini Vegan Mango Cheesecakes

Mini Vegan Mango Cheesecakes

Total Time: 3 hours, 30 minutes

Makes 6 mini cheesecakes


  • 1/2 cup almonds
  • 1/2 cup shredded or desiccated coconut (unsweetened)
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1.5 cups cashews (soaked for about 2 hours)
  • 1 cup (250ml) coconut cream
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1/2 mango
  • 2 tbsp coconut oil


  1. For the base, in a food processor blend all the ingredients until you can pinch it and it binds together.
  2. Using a silicone cupcake/muffin tray, distribute the mixture evenly across all of them (should be 6) and press down evenly into the bottom of the base.
  3. Place in the fridge while you make the rest.
  4. In a food processor or high speed blender, combine all filling ingredients. Making sure that you blend the mixture until smooth.
  5. It should be pretty thick. Pour on top of each base leaving about 1 cm for the mango on top. Even out the mixture on top.
  6. For the topping, place the half of mango in a blender and coconut oil and blend until pureed.
  7. Pour over the filling mixture and even it out with the back of a knife or flat spatula.
  8. Place in the freezer for 2-3 hours until the mango topping is hard enough to seperate from the mould. If you need to, slide a knife around the edges to seperate from the sides. Pop each one out and sprinkle a little coconut on top if you like.
  9. Eat immediately or keep in fridge if you plan to serve it in a couple of hours. Otherwise leave them in the freezer.

Note: It takes this long because of the freezing process.

Mini Vegan Mango Cheesecakes

4 comments… add one
  • Spring is just around the corner for us here in the States, and I’ve been craving lighter spring and summery flavors! These cheesecakes look perfect!

    • Thanks Sarah! Hope you enjoy Spring this year and of course cheesecakes along the way ๐Ÿ™‚

  • Kelly 09/04/2016 Reply

    Where would you find coconut cream?

    • Hi Kelly,

      It depends where you live but I can get it here in Australia from any supermarket, health food store or Asian grocer.

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