Mini Mango Vegan Cheesecake

by @tinagravalos

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  • 1 cup Baru Baron's baru seeds⠀⠀⠀
  • 7-10 pitted dates⠀⠀⠀ ⠀⠀⠀
  • 1.5 cups soaked cashews⠀⠀⠀
  • 1.5 cups frozen mango chunks⠀⠀⠀
  • 1 cup full-fat coconut milk (the creamy part)⠀⠀⠀
  • 1/4 cup water⠀⠀⠀
  • Juice of 1 lemon⠀⠀⠀
  • Pinch of sea salt⠀⠀⠀
  • 2 tbsp. honey (optional)⠀⠀⠀ ⠀⠀⠀


  1. Add baru seeds to food processor and blend until the seeds start to break up.
  2. Add the dates and continue to blend. You might need to add a little bit of water as it gets quite sticky!
  3. Blend until the dates + seeds are mixed together. You might see some chunks of the baru seeds but that’s ok if you like a bit of a crunch! ⠀⠀⠀ ⠀⠀⠀
  4. Line muffin tin with muffin liners and press baru seed mixture into each liner to form a crust.
  5. Cover and freeze while you make the filling.⠀⠀
  1. Blend all ingredients together. You might need to scrape the sides down.⠀⠀⠀ ⠀⠀⠀
  2. Pour on top of baru seed crust, cover and freeze for at least 2-3 hours. You’ll know when they are ready when they are hard.
  3. Enjoy! ⠀⠀⠀⠀ ⠀⠀⠀