Mini Mango Cheesecakes

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

05/03/2026

These little nut-based delights are vegan and can be prepared without an oven.

Ingredients

Ingredients for 4 portions

80 g Dates (pitted, approx. 8 pieces)

80 g Almonds

80 g Cashew nuts (soaked for at least 3 h)

60 ml Water

30 g Coconut oil

1 EL Lemon juice

1 Mango

20 g Agave syrup

For garnish: coconut flakes and raspberries

It is best to soak the cashew nuts overnight in plenty of water; otherwise at least 3 hours are sufficient if you have a good blender at home.

For the crust, combine the dates and almonds and blend finely.

Distribute the crust into the muffin tins so that it is about 3 cm high.

Mix the soaked cashew nuts with the water, coconut oil, lemon juice, agave syrup and the mango cut into cubes, and blend finely.

Pour the filling over the crust, garnish with coconut flakes and raspberries, and place everything in the freezer for at least 2 hours.

Remove the mini cheesecakes from the freezer at least one hour before serving to thaw them.

Dates on the branch Wild-harvested mountain almonds Cashews Coconut Oil Lemons Mangos Sweets

For this recipe, you will need