Recipe: Mini Mango Cheesecakes

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These little nut-based treats are vegan and can be prepared without an oven. Recipe by Magdalena Schiefer, Magda mag das


  • 80 g dates (without stones, around 8 pieces)
  • 80 g almonds
  • 80 g cashew kernels (soaked for at least 3 hours)
  • 60 ml water
  • 30 g coconut oil
  • 1 tbsp lemon juice
  • 1 mango
  • 20 g agave syrup
  • For the garnish: coconut flakes and raspberries


  1. Soak the cashew kernels in plenty of water ideally overnight, or for at least 3 hours if you have a good blender.
  2. For the cake base, mix together the dates and almonds and blend fine.
  3. Spread the base into the muffin forms so that it is around 3 cm high.
  4. Mix together the soaked cashew kernels with water, coconut oil, lemon juice, agave syrup and the diced mangos and blend fine.
  5. Pour the filling onto the bases, garnish with coconut flakes and raspberries and place into the freezer for at least 2 hours.
  6. Remove the mini cheesecakes from the freezer at least 1 hour before serving for them to thaw.