Mini No Bake Mango Cheeesecake

Course: Dessert

Cuisine: gluten free

Keyword: mango recipes, no bake desssert

Prep Time: 15

Chilling time: 4

Total Time: 4 15

Servings: mini cheesecakes

Calories: 257kcal

Author: Angela Coleby

These mini no-bake mango cheesecakes are creamy, refreshing, and perfect for any mango lover! Enjoy them as a delicious dessert or treat for any special occasion. Made with a gluten free base and a sugar substitute, they are a delicious treat for the summer.

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US Customary - Metric

Ingredients

Cheesecake Base

1 cup almond flour
½ cup desiccated coconut
¼ cup melted butter
2 tablespoons brown monk fruit sweetener or other low carb sweetener

Cheesecake Filling

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

Instructions

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.

To Serve

Remove from the cheesecake tin or muffin tin and garnish with mango puree, mint leaves or a blueberry.

Notes

Makes 12 mini cheesecakes.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition