These Mini Healthy Mango Cheesecakes are SO good and really nutritious. A much lighter version compared to a traditional cheesecake, but still all of the texture and flavour. They also look really impressive, but take less than 10 minutes to make. I think these are the perfect healthy summer dessert.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
If you have my first recipe book, Hungry Healthy Happy, you may recognise this recipe from there.
These healthy cheesecakes are made with three simple homemade layers: a naturally sweetened almond and Medjool date base, a honey-sweetened cheesecake filling made with Greek yogurt and cream cheese, and a bright and fresh mango puree layer. Everything is layered into little glasses and finished with raspberries for a fresh pop of colour and flavour.
These are individual cheesecakes, which are not only great for serving up at a dinner party, but great for meal (dessert) prep and portion control. I was unsure how my kids would feel about these as they are HUGE fans for the fully indulgent cheesecakes, but they absolutely loved them and they want me to make more with different fruits.
These healthy mango cheesecakes are no-bake, easy to portion, and made with nutritious ingredients for a healthy dessert that actually tastes good. They are also easy to adapt too - you can swap the fruit or change the topping.
Looking for more healthy dessert recipes? Why not try our easy Cookie Dough Yogurt Bowl, refreshing Ninja Creami Peach Ice Cream or our simple Chocolate Covered Oranges?
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Almonds - This is used instead of a biscuit base. You can use skin on or blanched.
- Dates - Use soft Medjool dates because they blend much more easily and give the base that sticky texture needed to hold together. If your dates feel a little dry, soak them in hot water for 10 minutes, then drain them well before blending.
- Yogurt - Greek yogurt should be thick rather than runny. A full-fat or 5% Greek yogurt will give the smoothest, creamiest result, but low-fat can also work if that is what you prefer. Just keep in mind that thinner yogurt creates a softer cheesecake layer.
- Cream cheese - We used reduced fat. Full fat will make it creamier.
- Honey - You can use maple syrup instead.
- Mango - The mangoes need to be ripe and sweet. This matters because the mango puree is a major flavour component and there is no cooking step to soften or sweeten underripe fruit. Ripe mango should smell fragrant and give slightly when pressed.
- Raspberries - You can use frozen or fresh. If you use frozen, they will "bleed" as they defrost, so that might be a problem if you make them in advance. Blueberries, diced strawberries, passion fruit, kiwi, or extra mango all work well. Raspberries are especially nice because their tartness balances the creamy filling and sweet fruit puree.
Healthy Mango Cheesecake Variations
Coconut - Stir a few tablespoons of desiccated coconut into the almond date base, or sprinkle toasted coconut over the raspberry topping. Coconut pairs naturally with mango and makes the dessert feel even more tropical.
Tropical - Add a little lime zest to the cheesecake layer and a squeeze of lime juice to the mango puree. This gives the dessert a fresher, sharper finish.
Berries - If you want a berry mango cheesecake, spoon a thin layer of mashed raspberries or strawberry puree between the cheesecake and mango layers. It adds extra colour and a slightly sharper fruit contrast.
Nut-free - To make it nut-free healthy cheesecakes, swap the almonds for sunflower seeds or pumpkin seeds. The flavour changes slightly, but the texture still works well with the dates.
How To Make Healthy Mango Cheesecake
- Step 1: Put the almonds and dates into a food processor.
- Step 2: Blitz the almonds and dates together until a thick paste is formed.
- Step 3: Put the chopped mango into a blender.
- Step 4: Blend the mango into a puree.
- Step 5: In a mixing bowl, combine the yogurt, cream cheese and honey.
- Step 6: Press the date mixture into serving glasses. Spoon in the yogurt mixture. Carefully add the mango puree and top with the raspberries.
Dessert Prep and Storage
Prep in advance - This is an excellent make-ahead dessert because all three layers can be prepared in advance. The almond date base can be blended and pressed into glasses a day or two ahead. The cheesecake filling can also be mixed in advance and kept chilled in a sealed container. The mango puree can be blended the same day or the day before and stored separately in the fridge.
For the cleanest layers, assemble the desserts once all the components are well chilled. Cold layers are easier to spoon neatly and help the finished cheesecakes set faster.
If you are making these for a gathering, assemble them the night before, cover the glasses, and add the raspberries just before serving. That gives you a stress-free dessert that is already portioned and ready to go.
Store - These mini healthy cheesecakes are best stored covered in the fridge. They will keep well for up to 3 days. The mango puree can release a little extra moisture as it sits, especially if the fruit is very ripe. That is completely normal. We wouldn't recommend freezing these.
Dannii's Top Tips
- Choose small glasses that allow the layers to show clearly - the ones seen in these pictures are 150ml/5fl oz glasses.
- Do not over-process the almond base into a paste. You want it to hold together, but still have a little texture. If blended too much, it can become oily and dense.
- Make sure the cream cheese is soft before mixing.
- Taste each layer before assembling. Since fruit sweetness can vary, the mango may be naturally very sweet or more tart. Adjust the honey in the cheesecake layer if needed so the finished dessert feels balanced.
- Let the assembled cheesecakes chill properly. They do not need baking, but they do need time in the fridge for the layers to firm up and the flavours to come together.
Frequently Asked Questions
Yes, but thaw it fully first and drain off any excess liquid before blending. Fresh mango gives the brightest flavour and best texture, but frozen mango is a good option when ripe fresh mango is not available.
You can, but the texture and flavour will change. Using only Greek yogurt makes the filling lighter and tangier, but also softer and less cheesecake-like. If you want to skip cream cheese entirely, strained Greek yogurt or labneh is the best alternative.
Yes. You can layer everything in one medium glass dish or small serving bowl and scoop it out to serve. Mini glasses are prettier and easier for entertaining, but the recipe still works well as one larger no-bake dessert.
More Recipes with Mango
If you've tried this healthy no-bake mango cheesecake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Mango Cheesecake {10 Minute Recipe}
Ingredients
- 50 g (0.25 cup) of Almonds
- 8 Medjool dates - pitted
- 150 g (1 cup) of Mango - roughly chopped
- 150 g (0.75 cup) of 0% Fat Free Greek yogurt
- 100 g (0.5 cup) of Light cream cheese
- 1 tablespoon of Runny honey
- 100 g (0.75 cup) of Frozen raspberries
Instructions
- Put 50 g of Almonds and 8 Medjool dates into a food processor.
- Blitz the almonds and dates together until a thick paste is formed.
- Put 150 g of Mango into a blender.
- Blend the mango into a puree.
- In a mixing bowl, combine 150 g of 0% Fat Free Greek yogurt, 100 g of Light cream cheese and 1 tbsp of Runny honey.
- Press the date mixture into serving glasses. Spoon in the yogurt mixture. Carefully add the mango puree and top with 100 g of Frozen raspberries.
Recipe Tips
- Choose small glasses that allow the layers to show clearly - the ones seen in these pictures are 150ml/5fl oz glasses.
- Do not over-process the almond base into a paste. You want it to hold together, but still have a little texture. If blended too much, it can become oily and dense.
- Make sure the cream cheese is soft before mixing.
- Taste each layer before assembling. Since fruit sweetness can vary, the mango may be naturally very sweet or more tart. Adjust the honey in the cheesecake layer if needed so the finished dessert feels balanced.
- Let the assembled cheesecakes chill properly. They do not need baking, but they do need time in the fridge for the layers to firm up and the flavours to come together.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Sonya says
Tasted lovely. I added a talespoon of lemon juice and maple syrup to the cheese mix and was nice. Thank you