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No-bake mango-lemon cheesecakes with popped amaranth crusts

Veg-forward cooking has a sweeter side, and that’s what this recipe is all about! Amaranth is an ancient grain packed with goodness, and the toasty, nutty flavours it brings play perfectly off sweet mango and tart lemon.




  • 1 cup (240 ml) amaranth seeds
  • 1/4 cup (45 ml) honey
  • 7 tablespoons (105 ml) melted butter
  • 1/8 teaspoon (0.75 ml) salt
  • Butter, room temperature, to grease tart molds


  • 1 pound (454 g) cream cheese, room temperature
  • 1 cup (240 ml) sweetened condensed milk
  • 2 lemons, zest and juice
  • 1/4 cup (60 ml) mango puree



  1. Preheat a high-sided pot over medium-high heat.
  2. Spread about one tablespoon (15 ml) at a time of amaranth seeds as evenly as possible on the bottom of the hot pot. Adjust heat if needed so that the seeds pop immediately.
  3. Shake the pot to ensure all seeds pop and that popped seeds don't scorch.
  4. Once popped, remove from heat, and transfer amaranth to a sieve to shake out any un-popped seeds.
  5. Repeat the process until all the amaranth is popped.
  6. Transfer the popped amaranth into a large bowl. Add the honey and butter and season with salt. Reserve.
  7. Grease four to five three and a half-inch (8.75 cm) tart moulds and line the bottoms with parchment.
  8. Divide the amaranth mixture into the bottom of the tart moulds, pressing firmly. Allow cooling in the refrigerator until the butter firms up and the crusts set, 30 to 35 minutes.


  1. In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium-high until smooth.
  2. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
  3. Beat in the lemon juice, zest, and mango puree.
  4. Pour the filling evenly into the chilled crusts. Smoothing out the tops with a spoon.
  5. Freeze until firm, two and a half to three hours.
  6. Remove from freezer five minutes before unmolding and serving. Enjoy! 

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