Mini Mango Coconut Cheesecakes (No-Bake, Vegan)

ByThe Recipe Cravings

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs (or vegan digestive biscuits)
  • 5 tbsp melted vegan butter
  • 2 tbsp shredded coconut

For the Cheesecake Filling

  • 2 cups raw cashews (soaked for 4–6 hours)
  • 1 cup full-fat coconut cream
  • ½ cup maple syrup
  • 1½ cups fresh mango puree
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup melted coconut oil

For the Mango Topping

  • 1 cup diced fresh mango
  • ½ cup mango puree

Garnish

  • Toasted coconut flakes
  • Fresh thyme or mint (optional)

Instructions

  1. Combine the biscuit crumbs, shredded coconut, and melted vegan butter.
  2. Press the mixture firmly into a lined muffin pan or mini cheesecake molds.
  3. Freeze for 15 minutes.
  4. Blend the soaked cashews, coconut cream, maple syrup, mango puree, lemon juice, vanilla, and coconut oil until completely smooth.
  5. Pour the filling over the chilled crusts.
  6. Freeze for 4–6 hours or refrigerate overnight until set.
  7. Top each cheesecake with fresh mango cubes and a spoonful of mango puree.
  8. Sprinkle with toasted coconut flakes and garnish with fresh herbs if desired.
  9. Serve chilled.

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