Recipe by: Vegaliano

Serving Size: Makes 8–10 individual mini tarts (cupcake tray size)

These mini vegan mascarpone tarts are delicate, creamy, and beautifully balanced. With a gluten-free cookie base, a smooth mascarpone-style filling reminiscent of cheesecake, fresh mango purée on top, and a final sprinkle of pistachio powder, they bring together texture, freshness, and indulgence in one perfect bite.

Made in cupcake trays, they’re easy to serve, elegant to present, and ideal for holidays or dinner parties where individual desserts always feel extra special.

Fun Fact: Italian desserts are often built around texture contrast — creamy against crunchy, sweet balanced with nutty or citrus notes. From tiramisù to cannoli, simplicity and high-quality ingredients are what make them unforgettable.

Ingredients

For the Gluten-Free Base:

• 200 g gluten-free vegan cookies
• 80 g melted vegan butter or coconut oil

For the Mascarpone Filling:

• 250 g vegan mascarpone
• 100 g vegan cream cheese (for structure and cheesecake texture)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• 1 tbsp cornstarch (for light firmness)
• 2–3 tbsp plant-based milk (if needed for smoothness)

For the Mango Layer:

• 1 ripe mango
• 1 tsp lemon juice

For Topping:

• 2–3 tbsp freshly ground pistachio powder (blend fresh pistachios until fine)

Instructions

1. Prepare the Base:  Crush the gluten-free cookies into fine crumbs using a food processor. Mix with melted vegan butter until the texture resembles wet sand. Line a cupcake tray with paper liners and press about 1–2 tablespoons of the mixture firmly into each cavity. Chill in the fridge for 20–30 minutes to set.
2. Prepare the Mascarpone Filling: In a bowl, whisk together vegan mascarpone and vegan cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, lemon juice, and cornstarch. Mix until creamy and thick — similar to cheesecake batter. If needed, add a spoon of plant-based milk to achieve a silky consistency. Spoon the filling evenly over the chilled bases and smooth the tops.
   Refrigerate for at least 3–4 hours (or overnight) until firm.
3. Prepare the Mango Purée:  Blend the mango with lemon juice until smooth. Chill until ready to use.
4. Assemble: Once the tarts are set, spoon a layer of mango purée over each one. Sprinkle generously with freshly ground pistachio powder.
5. Serve: Keep refrigerated until serving. Remove liners gently and serve chilled.

These Mini Vegan Mascarpone Mango Tarts are creamy, fresh, and refined — the kind of dessert that feels indulgent yet light. Perfect for celebrations, holiday tables, or simply when you want something elegant in individual portions.

Share your creations with us using #VegalianoEats and bring a touch of Italian-inspired sweetness to your table. 

Swipe This for That Tip: For a firmer texture (closer to baked cheesecake), you can chill the filled tarts in the freezer for 30 minutes before serving.