Mango Ginger Cheesecake Cups (V/GF)

When we think of healthy desserts, we usually think low-calories, non-fat, low-carb and whatnot.

These Mango Ginger Cheesecake Cups are healthy on a whole other level and, I must say, this level is way tastier than the low-cal, low-fat level.

First of all, they’re vegan, refined sugar-free, gluten-free and raw. Instead of cream and cane sugar, these are made with wholesome ingredients like cashews, coconut milk, coconut oil, fresh lemon juice, fresh mangoes, fresh ginger, oats and nuts. Ain’t nothing wrong with some plant-based fat and sugar if you ask me!

The only sugar it has, besides the mangoes, is just a few spoonfuls of coconut sugar in the crust to give it that sweet, brown sugar taste.

The filling has an extra special secret ingredient: turmeric! The turmeric enhances the beautiful yellow color from the mangoes and, like the ginger, adds a desirable kick of heat and an extra boost of antioxidants and nutrients!

The heat and flavor of the turmeric and ginger pairs beautifully with the mango and is also balanced out by the mango.

Each bite is so enticing with flavors that you’ll probably end up digging into a second one before you know it!

When you make these babies (I highly recommend that you do!), don’t forget to snap a photo so I can see your results! Tag @bunnysbite and #bunnysbite to make my day! (:

 

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Mango Ginger Cheesecake (V/GF)

Course Dessert
Cuisine American
Prep Time 3 hours 15 minutes
Total Time 3 hours 15 minutes
Servings 6
Author Bunny

Ingredients

Crust

  • 1 cup gluten-free rolled oats
  • 1 cup raw almonds
  • 5 tbsp coconut oil
  • 3 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Filling

  • 1 3/4 cups raw cashews soaked in water for at least 6 hours
  • 1/3 cup mango puree
  • 1/4 cup full-fat coconut milk
  • 1/4 cup coconut oil
  • 1/3 cup lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp fresh turmeric finely grated
  • 1/2 tsp fresh ginger finely grated

Instructions

  1. Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 6 hours). Drain and rinse.

  2. Lightly grease a 6 cup muffin pan with oil and line with a thick strip of parchment paper (long enough to hang over the top). This will help you remove the cheesecake cups. Alternatively, you can line the pan with paper or silicone liners. Set prepared pan aside. 

  3. Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.

  4. Transfer the crust mixture to evenly between the 6 cups. Press the crust into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.

  5. Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.

  6. Pour the cheesecake filling evenly onto each prepared crust. Smooth evenly over the crust. Freeze for 2 hours and then transfer to the refrigerator to chill for one more hour. 

  7. Remove from pan and enjoy! Store leftovers in the refrigerator for up to a week or in the freezer for several months.

Hungry for more? Check out my Breakfast Date Bars, Mango Coconut Chia Pudding and my Honey Fig Cheesecake!

About
Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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