A delectable no-bake mango cheesecake featuring a luscious creamy texture and a tropical twist. This delightful dessert combines a smooth, tangy cream cheese filling infused with refreshing mango puree, all nestled on a buttery almond flour and coconut crust. It's a quick and easy treat that captures the vibrant flavors of mangoes without the need for baking, making it the perfect summer indulgence for mango lovers.
The base of this mango cheesecake is sugar free and gluten free. We use almond flour and coconut for a taste of the tropics.
If you enjoy the flavor of mango, try our mango ice cream recipe.
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Are mangos low carb?
Mangos are not considered a low-carb fruit. While they are incredibly delicious and nutritious, they contain natural sugars, which contribute to their carbohydrate content. The exact carb count may vary depending on the size and ripeness of the mango, but on average, a medium-sized mango (about 165 grams) contains around 45 grams of carbohydrates.
Best types of mangos for a cheesecake
When choosing mangos for a cheesecake, you'll want ones that are sweet, flavorful, and have a smooth texture. Here are some popular mango varieties that work well in cheesecakes:
- Alphonso: Known as the "King of Mangoes," Alphonso mangoes are incredibly sweet, aromatic, and creamy. They have a smooth, non-fibrous texture that makes them perfect for blending into a smooth mango puree for your cheesecake filling.
- Ataulfo (Honey or Champagne Mango): Ataulfo mangoes are small, golden-yellow, and have a buttery, honey-like flavor. They are less fibrous than other varieties, making them an excellent choice for pureeing and incorporating into the cheesecake mixture.
- Keitt: Keitt mangoes are medium to large-sized with a mild, sweet taste and a less fibrous flesh. They are great for adding both sweetness and texture to the cheesecake.
- Tommy Atkins: Tommy Atkins mangoes are one of the most common varieties found in supermarkets. They have a sweet and slightly tangy flavor with a firm texture, which can add a pleasant chewiness to the cheesecake.
- Kent: Kent mangoes have a rich, sweet flavor and smooth, fiberless flesh. They work well for making mango puree and adding a tropical taste to your cheesecake.
- Almond flour - use finely ground almond flour.
- Desiccated coconut - unsweetened desiccated or coconut flakes.
- Sweeteners - we used low carb sweeteners with a brown monk fruit sweetener for the base and allulose for the cheesecake topping.
- Butter - melted
- Cream cheese - softened
- Cream - whipping cream
- Mango puree - blend fresh mangos, not tinned, in either a food processor or blender.
- Lime juice - adds a slight tartness to balance the sweetness of the mango.
How to make mini no bake mango cheesecake
We used a mini cheesecake tin, but you could use a paper lined muffin tin for this recipe too.
Mix the cheesecake base ingredients together.
Press down in a mini cheesecake pan and chill.
Mix the mango cheesecake fillings and fold in whipped cream.
Spoon on top of the base and chill until firm.
Transfer the mini mango cheesecakes to an airtight container. This will help maintain their freshness and prevent any other odors from affecting the flavor.
If you need to stack the mini cheesecakes in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
Mini mango cheesecakes stored in the refrigerator should generally be consumed within 3-4 days for the best taste and texture.
Freezing mini mango cheesecakes
If you need to store the mini mango cheesecakes for a more extended period, consider freezing them:
- Freezing: Wrap each individual mini mango cheesecake tightly with plastic wrap, and then place them in an airtight container or a freezer-safe resealable plastic bag. Alternatively, you can use a freezer-safe container with layers separated by parchment or wax paper.
- Freezer Shelf Life: Frozen mini mango cheesecakes can typically be kept in the freezer for up to 2-3 months. After that period, their quality may begin to decline.
- Thawing: When you're ready to enjoy the frozen mini mango cheesecakes, transfer them to the refrigerator and let them thaw slowly overnight. Avoid thawing them at room temperature, as it may cause condensation and compromise the texture.
Mini No Bake Mango Cheeesecake
- 8 oz cream cheese, softened
- ½ cup allulose or other low carb sweetener
- 1 cup whipping cream
- 1 cup mango puree
- 2 tablespoons lime juice
Make the cheesecake base
- In a large bowl, mix the almond flour, coconut, monk fruit sweetener and melted butter.
- Mix well until combined.
- Spoon into a mini cheesecake tin or line a muffin tin with paper liners. Press down until firm and even.
- Chill in the fridge whilst you make the filling.
Make the mango cheesecake filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the allulose to the cream cheese and mix until well combined.
- Stir in the mango puree and lime juice until the mixture is smooth and uniform.
- In a medium bowl, whip the cream to stiff peaks. Be careful not to overwhip the cream as you may end up with butter!
- Gently fold in the whipped cream or whipped topping until fully incorporated. Be careful not to overmix, as it may deflate the whipped cream.
Assemble the mini cheesecakes
- Spoon the mango cheesecake filling over the chilled crusts, dividing it evenly among the tin.
- Once the filling is evenly distributed, cover the cheesecake tin with plastic wrap or aluminum foil.
- Place the mini cheesecakes in the refrigerator and let them chill for at least 2-3 hours or until firm. Ideally overnight to ensure a set cheesecake.
- Remove from the cheesecake tin or muffin tin and garnish with mango puree, mint leaves or a blueberry.
The information shown is an estimate provided by an online nutrition calculator.