These no bake mini mango cheesecakes are the perfect summer treat – they are refreshing, colorful, and you don’t have to turn on the oven! The crust is made with walnuts and dates and the filling is made with a creamy mango dairy free yogurt – and no refined sugar!
After I made my pumpkin spice cheesecakes, the thought of this recipe immediately popped into my head. For better or worse I decided to wait until spring to share it because I wasn’t sure anyone wanted a mango cheesecake in the middle of October. Maybe that was a disservice. But at least now the wait is over! These are my favorite cheesecakes I’ve made to date. Perfect combo of sweet and tangy and they are just the perfect snacks to come home to. But you don’t have to take my word for it – try them and see for yourself!
Vegan Optional
You will see below that I used cream cheese to make my cheesecakes – but there are SO MANY great vegan cream cheese options out there nowadays, so if you are vegan don’t worry – just use one of those! A few of my favorites include Daiya, Miyokos, or Kite Hill!
I used Lavva yogurt in my recipe because it is the bomb dot com, and it is also dairy free as well as refined sugar free while loaded with great things like healthy fats and probiotics. But any mango flavored yogurt you can find would work if you don’t have this near you! (check your Whole Foods).
And this is super easy to make! I do suggest making it the day before you want it to give it time to freeze, but if you can’t then I’d just give it at least a couple hours!
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No Bake Mini Mango Cheesecakes
- Total Time: 0 hours
- Yield: 12 mini cheesecakes 1x
Description
Gluten Free, Dairy Free/Vegan Option
The perfect summer treat! These cheesecakes are no bake, refined sugar free, and a refreshing dessert to cool you down after a hot day.
Ingredients
Crust:
- 1 cup dates, pitted
- 2 cups walnuts
Filling:
- 2 (8oz) packages of cream cheese (or vegan cream cheese)
- 2 (5.3oz) packages of Lavva mango dairy free yogurt
- 1 tsp organic Stevia
Instructions
Crust:
- Put ingredients together in a food processor and blend until combined and a ball forms.
- Once you have prepared crust- flatten it into your bakeware of choice – I used mini muffin tins and a 6×6 glass dish for the leftovers. Be sure to line the dish with aluminum foil or parchment paper first for easy removal!
Filling:
- Combine all ingredients in a large bowl and whisk until combined (I used the whisk attachment to my immersion blender. I’d recommend that or an electric hand mixer due to the thickness of the cream cheese).
- Add your filling on top of your crust.
- Freeze overnight.
- Remove from freezer 30 minutes before you want to cut and serve (I lifted the entire aluminum foil out of my dish).
- Enjoy immediately or return to freezer or fridge!
Notes
Vegan Option – make this vegan by choosing a vegan cream cheese.
- Cook Time: 0 minutes
- Category: desserts and snacks
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
If you try this recipe leave a comment below letting me know what you thought! And if you remake on Instagram be sure to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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