Mini Vegan Mango Cheesecakes

So autumn officially started four days ago, but the summer seems to have crept into the new season. It looks like it will be in the ’30s 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!

Vegan Mango Cheesecake

The reason why I use coconut oil in all the layers is that 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 coconuts into the filing and a little fewer 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 🙂

Vegan Mango Cheesecake

Other recipes you’ll love: 

  1. Almost Raw Vegan Passionfruit Cheesecake
  2. Raw Chocolate & Orange Jaffa Cake
  3. Baked Vegan Blueberry Cheesecake
  4. Rose and Chocolate Raw Slice
  5. Raw Vegan Zesty Lemon Slice

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.

Mini Vegan Mango Cheesecakes

Vegan Mango Cheesecake

Yield: 6 mini cheesecakes
Prep Time: 30 minutes
Set Time: 3 hours
Total Time: 3 hours 30 minutes

To celebrate warmer months, dig into these delicious vegan mango cheesecakes! Fresh and light in flavour balanced with a crunch from the base.



  • 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.

Nutrition Information:
Yield: 6 Serving Size: 1 cheesecake
Amount Per Serving: Calories: 482Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 6mgSodium: 319mgCarbohydrates: 30gFiber: 4gSugar: 16gProtein: 8g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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  1. Can I substitute coconut cream with something like tofu? My family doesn’t really like the coconut flavor. Can I swirl the mango in the cheesecake filling?

    1. Hi Minita, I haven’t tried it myself but you can give silken tofu a go! Just make sure that they set really well in the fridge before serving. Maybe use refined coconut oil instead and add an extra tablespoon of it. You sure can, it would be very pretty with the mango swirl 🙂

  2. Nice and simple recipe. Any reason you left the lemon juice out of the filling? I noticed it’s on your other cheese cake recipe which also looks great.

  3. The cheesecakes are delicious! But I’m curious if anyone else’s mango puree turned green. I left them in the fridge for two days. It’s not mold. It’s a consistent light green. It doesn’t seem like oxidation and tastes and smells fine.

    1. Hi Miriam, glad you enjoyed them! Green?! Never heard of it going green before. Was it puree from frozen mango or fresh? Did it turn green while in the fridge for the two days?

    2. Can you set these in the fridge rather than the freezer and if so, how long would they need to be in the fridge for?

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