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Mini Mango Cheesecakes

Jacqueline Köster


Instagram: @plantastybites


Your last food discovery?

I’ve only now discovered that cardamom goes well with sweet dishes as well, not just savory. I have been addicted ever since.

What does wellness mean to you?

Wellness is all about listening to my body and it’s needs.



½ cup oats

¼ cup coconut flour

1 tbsp maple syrup

1 tbsp coconut oil, melted

30 ml + 3 tbsp oat milk


1 package silken tofu

½ mango

1 tbsp lemon juice

2 tbsp maple syrup

1 tbsp coconut flour

2 tbsp coconut oil, melted


1 can full fat coconut milk, chilled overnight

2 tsp stevia

1 tsp turmeric

Dark chocolate for coating (optional)

*1-2 tbsp coconut flour (optional)



Pulse your oats in a blender until they form a fine flour. Then add in the rest of the ingredients. Blend them all together until they form a loose dough that sticks together when pressed between two fingers. Spoon the dough into a cupcake silicone mold and press down firmly.


Blend your silken tofu with the mango, lemon juice, maple syrup and coconut flour. Once it’s completely smooth and there are no clumps left, add in your melted coconut oil. Blend once again. Pour your filling on top of the base, give it a slight shake to even out the top and get rid of any air bubbles that might have formed. Freeze the Mango Cheesecakes for 4-6 hours or until ready to serve (take out 15-30 minutes before serving to defrost).


Chill your coconut milk in the fridge overnight so the cream & liquid will separate. For the frosting, use only the thickened cream part from the top. Spoon the cream into a large mixing bowl and beat until creamy. Add stevia and turmeric and mix until creamy. Refrigerate until ready to serve. *I added 2 tablespoons of coconut flour as my coconut milk didn’t set properly overnight.

The 411

University student with a passion for food photography, sharing her love for healthy, plant-based foods that nourish mind, body and soul.

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