Creamy Vegan Mango Cheesecake Pots

Summer is almost over here in Australia (well, it’s actually already Fall but we’re still getting a bit of leftover Summer sunshine). The worst part about Summer ending (aside from the bone-chilling cold that awaits), is the fact that Mangos are no longer going to be in season. So to celebrate the end of Mango season, I bring to you these Vegan Mango Cheesecake Pots. This is a no-bake delight that you can make with fresh or frozen Mangos all year round.

I just love desserts in glasses because 1) it’s lazy and 2) it’s deceivingly chic. These Vegan Mango Pots is so simple to make and only requires a handful of ingredients. Of course, no Vegan Cheesecake is complete without a tasty crust, and this time I decided to use Lotus Biscoff Cookies in lieu of the usual Digestive or Graham Cracker Crumbs. This may sound all fancy and sh!t, but I actually just couldn’t get my hands on any Digestives due to the panic-buying zombies that have taken over this pandemic laced existence in 2020. 

All you have to do is crumble some biscuits into the bottle of your cheesecake vessels and then lug your blender out of the cupboard and make a delicious, creamy Mango Cheesecake filling. The filling consists of Mango Flesh, Agave Nectar, Cashews and Coconut Butter. If you want to learn to make easy homemade Coconut Butter in under 5 mins, click here! I really like the addition of Coconut Butter in this recipe because Mango and Coconut are basically the Bonnie and Clyde of the fruit world, sans the horrific crime spree.

Once you blend all your ingredients up, simply spoon the mixture over your crumbled biscuits and leave to chill for at least 6-8 hours. You want to enjoy this Vegan Mango Cheesecake cold, and topped with more Mango bits and Vegan Whipped Cream if you desire. Scroll down to grab the recipe and don’t forget to tag me on Instagram if you try this or any other recipe of mine out! Cheers!

Vegan Mango Cheesecake Pots

Crazy Vegan Kitchen

A delicious and fresh No-Bake Vegan Mango Cheesecake that tastes like summer in a cup. Refined Sugar Free, Dairy-Free and simple to make.

4.29 from 7 votes

Print Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 184 kcal

Ingredients

  

1x2x3x

For Biscuit Crumble:

• 1 package Biscoff Cookies 8 sleeves of 2 cookies

For Mango Cheesecake Mixture:

• 3/4 cup Raw Cashews
• 2 cups Mango fresh (or if using frozen, defrost overnight)
• 1/4 tsp Salt
• 1 tsp Lemon Juice
• 4 tbsp Coconut Butter
• 5 tbsp Agave Nectar

To Serve:

• 1 Vegan Whipped Cream
• 1 Diced Mango

Instructions

 

• Prepare 4-6 dessert glasses.
• Crumble your Lotus Biscoff Cookies and sprinkle evenly into the bottom of your glasses. Set aside.
• In a high-speed blender such as a Vitamix, combine all your filling ingredients.
• Blend until completely smooth and silky. Once blended, divide mixture amongst your prepared dessert glasses.
• Leave to chill in the fridge for 4-6 hours, preferably overnight.
• Before serving, top with Vegan Whipped Cream and more diced Mango or any other fruit you fancy!

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 184kcalCarbohydrates: 15gProtein: 4gFat: 13gSaturated Fat: 3gSodium: 103mgPotassium: 200mgFiber: 3gSugar: 9gVitamin A: 595IUVitamin C: 21mgCalcium: 15mgIron: 1mg

Keyword mango cheesecake, vegan mango cheesecake

Tried this recipe?Let us know how it was!