allergen free mini mango cheesecakes in a cup

Allergenfree Mini Mango Cheesecakes

These simple and quick, no bake Allergenfree Mini Mango Cheesecakes are absolutely perfect for when you need a special, indulgent dessert. They are single serve to satisfy your cravings and perfect for portion control.

These mini no bake Allergenfree Mini Mango Cheesecakes are set in mini cups. Using only a few basic and delicious ingredients and no gelatin, these tiny cheesecakes set up in the refrigerator instead of the oven. They’re extra creamy and lightly sweetened.

Making Allergenfree Mini Mango Cheesecakes

As always I have substituted or omitted allergens from the recipe to make it perfect for food allergies.

Dairy Free: This recipe uses three dairy free ingredients

  • Heavy Cream: I used oat based non dairy cooking cream, which can be used as heavy cream.
  • Cream Cheese: I substituted plain dairy free cream cheese for regular cream cheese.
  • Butter: Use a dairy free substitute for butter in the base.

There were no eggs used so its eggless. For the base I used gluten free chocolate sandwich cookies. You can use gluten free graham crackers if you like.

Some Mistakes

I was so excited to make these that I forgot to set the base before adding the cream cheese mixture on top and the base was still liquid. So do not forget to set the base for 10 minutes in the fridge before finishing it off with the cream cheese mixture. They were still yummy enough to eat!

Toppings to use for AllergenFree Mini Mango Cheesecakes

I have just used some leftover mango puree on top and making swirls with it, but you can:

  • Use cubed/sliced mangos
  • Any other fruits you prefer
  • Chocolate sprinkles or shavings

How to set the allergen free mini cheesecakes

Place the cups in the fridge until set. If stil liquidy you can put them in the freezer for a few minutes.

Variations

Since mango are in season I decided to use mango as the flavour. You can substitute the mango with any other fruit you like. You can even use coffee or chocolate.

Storing the mini cheesecakes

You can keep the cheesecakes in the fridge for upto three days.

Allergenfree Mini Mango Cheesecakes

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

1

minute
Calories

437

kcal

These allergenfree mini mango cheesecakes are absolutely perfect indulgent dessert. They require no baking and easy to make.

Ingredients

  • 2/3 cup dairy free cream cheese, softened

  • 1/3 cup icing sugar

  • 1 teaspoon vanilla extract

  • 1/2 mango, pureed

  • 1/3 cup dairy free cooking/heavy cream

  • Base
  • 3 gluten free chocolate creme cookies

  • 1 teaspoon sugar

  • 1 teaspoon dairy free butter, melted

Steps

  • Peel, slice and puree the mango.
  • Whip up the dairy free cream cheese, icing sugar and vanilla together until smooth
  • Add the mango puree and dairy free whipping cream, set aside.mango cream cheese
  • Base Preparation
  • Crumble and chop the gluten free cookies in a food processor or coffee grinder
  • Melt the dairy free butter, then in a bowl mix together all three ingredients for base.gluten free cookies and dairy free butter mixed in a bowl
  • Take two cups, add half the base to the cups in which you will be serving. Set int he fridge for 10 minutes.
  • Now add the mango mixture.
  • Now add a little mango puree on top of each and make a swirl patterndairy free unset mango cheesecake
  • Place back in the fridge to set.

Cook’s Notes

  • Use any fruit insteat of mango
  • If it is still runny place in the freezer until set.

Nutrition Facts

2 servings per container


Calories437

  • Amount Per Serving% Daily Value *
  • Total Fat 25g 39%
    • Saturated Fat 19g 95%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 52g 18%
    • Sugars 35g

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Rating: 4.5 out of 5.

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