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Mini No-Bake Mango and Turmeric Cheesecakes made with Truvia Low-Kilojoule Spoonable Jar Sweetener

These adorable, colourful cheesecakes are delicately divine. Made with Truvia, zero-calorie sweetness from the stevia leaf with zero added sugar.

Serving size






  • 50g Desiccated coconut

  • 125g Raisins

  • 1 Tbsp Vanilla extract

  • 1 Tbsp Coconut oil

  • 150g Almonds


  • 300g Cashews (soaked for 1-2 hours and then drained)

  • 150g Coconut milk

  • 14 tsp Turmeric

  • 400g Mango chunks (fresh or frozen)

  • 1 Orange (juice and zest)

  • 2 tsp Vanilla extract

  • 100g Coconut oil

  • 75g Cacao butter

  • 1 Tbsp Truvia Low-Kilojoule Spoonable Jar Sweetener

  • Slices of fresh mango to decorate


  • 1.

    Grease a 12 hole muffin tin (with removable bottoms). Place the almonds into a food processor and pulse until roughly chopped. Add the remaining base ingredient’s and process until the mixture starts to come together.

  • 2.

    Evenly press the base mixture into the muffin holes and chill in the freezer.

  • 3.

    Combine the cashews, mango, coconut oil, turmeric, orange juice and zest, Truvia Low-Kilojoule Spoonable Jar Sweetener and vanilla extract. Add the remaining ingredients and blend until smooth.

  • 4.

    Remove the muffin tin from the freezer and spoon in the mixture. Smooth the tops.

  • 5.

    Place the tin muffin tin back into the freezer to firm up for 2-3 hours, after which place in the fridge for an hour before serving.

  • 6.

    Decorate with sliced mango, store in the fridge.

Store in fridge for up to 7 days or freeze up to 3 months.