No-Bake Mini Mango Cheesecakes

Ingredients

• 150 g Vegan digestive biscuits (crushed into fine crumbs)
• 60 g Vegan butter (melted)
• 300 g Vegan cream cheese (room temperature)
• 60 g Icing sugar
• 100 g Mango puree (divided; some for filling and some for swirling)
• 100 ml Vegan heavy whipping cream (chilled)
• 50 g Desiccated coconut (for coating the sides)
• 1 Fresh mango (diced into small chunks for topping)
• Vegan whipped cream (for decoration)

Steps

1. 1

   In a medium bowl, combine the crushed vegan digestive biscuits and melted vegan butter. Stir until the mixture resembles wet sand.

2. 2

   Press the biscuit mixture firmly into the bottom of 6 mini cheesecake molds or a lined muffin tin. Place in the freezer to set while you prepare the filling.

3. 3

   In a large mixing bowl, beat the vegan cream cheese and icing sugar together until smooth and creamy.

4. 4

   Gently fold in the vegan heavy whipping cream and half of the mango puree until well combined and thickened.

5. 5

   Spoon the cheesecake mixture over the set biscuit bases.

6. 6

   Dot the remaining mango puree on top of each cheesecake and use a toothpick or skewer to swirl it into the filling.

7. 7

   Place the cheesecakes in the refrigerator to set for at least 4 hours, or ideally overnight.

8. 8

   Once set, carefully remove the cheesecakes from the molds.

9. 9

   Roll the sides of each mini cheesecake in desiccated coconut until evenly coated.

10. 10

    Top each cheesecake with a swirl of vegan whipped cream and fresh mango chunks before serving.

Notes

For the best results, ensure the vegan cream cheese is at room temperature to avoid lumps, but keep the whipping cream chilled so it whips properly. If you don't have mini cheesecake molds, a silicone muffin tray works well for easy removal.

Nutrition per serving

• dessert
• vegan
• no-bake
• mango
• coconut
• summer
• mini cheesecakes
• dairy-free