These no-bake mango cheesecakes are cool and creamy. A refreshing dessert that features a fresh mango topping! The cheesecake bites are made in a muffin tin, and have a simple almond date crust.
This recipe is sponsored by the National Mango Board, a year-long partner of Heartbeet Kitchen.
If your ideal cheesecake is impossibly smooth without a hint of graininess and has a filling that is perfectly sweet, creamy, and tangy, then you’re going to LOVE this mango cheesecake recipe.
No-bake cheesecakes come together quickly and easily, one reason I prefer them. And there’s no guess work in getting them to set without cracking. No eggs to mess with either!
Expect the filling to be slightly softer and denser than a traditional cheesecake. It’s the perfect vehicle for the radiant, refreshing, fresh mango puree that makes these bites a real eye-catcher on the dessert table.
First, you’ll want to pick a ripe mango. You can test if your mango is ripe by giving it a little squeeze, at which point it should give lightly. It should also give off a slightly sweet smell near the stem. Each mango variety has a slightly different color with spots of green or red, so do not use color as a guide to determine ripeness.
For this recipe, I used a Kent mango, which has a peachy, tropical aroma. This variety has a less fibrous flesh, so it’s excellent for pureeing. A Kent mango is dark green and often has a dark red blush over a small portion of the mango. When it begins to ripen, yellow undertones will appear.
Second, cut the flesh off the mango, using the middle pit as a guide. Then use a spoon to scoop out the ripe flesh, away from the skin.
Lastly, puree the flesh in a food processor or blender.
No-Bake Crust for Mango Cheesecake:
Rather than a classic graham cracker crust, I decided to make these cheesecakes naturally gluten-free by using this date almond press in crust from my Peanut Butter Cup Tart. It’s very simple to make in your food processor, with just 4 four ingredients.
You can freeze or refrigerate these cheesecakes once they’re made! I like to freeze the plain cups, then top with the mango puree before serving.