Vegan Mango Cheesecake
Vegan Mango Cheesecake is a delightful dessert that combines the rich, creamy texture of traditional cheesecake with the tropical sweetness of mango. This recipe is perfect for anyone looking to enjoy a delicious treat without any dairy or animal products. Whether you’re hosting a party or simply want to indulge in something sweet, this vegan cheesecake is a fantastic choice.
Why Make This Recipe
This Vegan Mango Cheesecake is not only easy to make but also requires no baking. It is a great way to impress your friends and family with a beautiful dessert that is completely plant-based. Plus, with the natural sweetness of mango, it’s a refreshing treat that’s perfect for warm weather. Whether you’re a vegan or just looking for a healthier dessert option, this cheesecake is sure to please everyone.
How to Make Vegan Mango Cheesecake
Ingredients:
- 300g digestive biscuits (gluten-free if needed)
- 150g dairy-free butter or margarine
- 200g cashew nuts (soaked overnight)
- 400g dairy-free vegan cream cheese
- 200g mango pulp
- Zest of 1 lime
- 60g coconut cream
- 100g icing (powdered) sugar
- 200g mango pulp (for jelly)
- 2 teaspoons vegan gelatin or vege-gel
- 60g caster sugar
- 50ml water
- Fresh mango, cut into cubes (for decoration)
- 220ml dairy-free whipping cream
- Mint leaves (optional)
Directions:
Method (Base):
- Prepare the Cake Tin: Line the base of an 8” loose-bottomed cake tin with greaseproof paper.
- Melt the Butter: In a small saucepan, melt the dairy-free butter over low heat.
- Make the Base: In a blender or food processor, blend the digestive biscuits until fine. Combine with melted butter until it resembles wet sand. Press the base into the lined tin and chill in the freezer.
Method (Filling):
- Soak the Cashews: Soak the cashews overnight and drain before using.
- Blend the Filling: Blend cashews, dairy-free cream cheese, mango pulp, lime zest, coconut cream, and icing sugar in a food processor until smooth. Pour the filling into the tin and swirl some mango pulp if desired. Set in the fridge overnight.
Method (Mango Jelly):
- Prepare the Jelly: Cook the mango pulp, vegan gelatin, sugar, and water in a saucepan over medium heat. Simmer until thickened. Cool slightly, then pour over the cheesecake. Refrigerate for 30 minutes.
Method (Decoration):
- Whip the Cream: Whip the dairy-free cream until soft peaks form.
- Decorate the Cheesecake: Gently push the cheesecake out of the tin, spoon whipped cream into the center, and garnish with fresh mango cubes and mint leaves. Serve and enjoy!
How to Serve Vegan Mango Cheesecake
Serve the Vegan Mango Cheesecake chilled, and it makes a perfect dessert after dinner. You can cut it into slices and plate it with additional fresh mango or a sprig of mint for extra flair. It is also a wonderful treat for summer gatherings or special occasions.
How to Store Vegan Mango Cheesecake
Store any leftover Vegan Mango Cheesecake in an airtight container in the refrigerator. It will keep for up to 3-4 days. If you want to save it longer, you can freeze the cheesecake for up to one month. Just remember to let it thaw in the fridge before serving.
Tips to Make Vegan Mango Cheesecake
- Soak the Cashews: Be sure to soak the cashews overnight; this helps make the filling smooth and creamy.
- Chill the Cheesecake: For the best texture, allow the cheesecake to set in the fridge overnight.
- Use Ripe Mangoes: Use ripe mangoes for the best flavor in both the filling and the garnish.
Variations
You could try adding other fruits, like passion fruit or berries, for a different flavor. You can also swap the mango for different fruit purees, but keep in mind this will change the overall result.
FAQs
1. Can I use other nuts instead of cashews?
Yes, you can use other nuts like almonds or macadamias, but the texture and flavor may be different.
2. How can I make this cheesecake gluten-free?
You can use gluten-free digestive biscuits to make the base.
3. Can I make this cheesecake without gelatin?
Yes, you can use agar-agar as a substitute for vegan gelatin. Follow the instructions on the package for setting times.
Enjoy making and sharing your Vegan Mango Cheesecake!
Print
Vegan Mango Cheesecake
- Total Time: 720 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delightful dairy-free dessert that combines creamy texture with tropical mango sweetness, perfect for any occasion.
Ingredients
- 300g digestive biscuits (gluten-free if needed)
- 150g dairy-free butter or margarine
- 200g cashew nuts (soaked overnight)
- 400g dairy-free vegan cream cheese
- 200g mango pulp
- Zest of 1 lime
- 60g coconut cream
- 100g icing (powdered) sugar
- 200g mango pulp (for jelly)
- 2 teaspoons vegan gelatin or vege-gel
- 60g caster sugar
- 50ml water
- Fresh mango, cut into cubes (for decoration)
- 220ml dairy-free whipping cream
- Mint leaves (optional)
Instructions
- Line the base of an 8” loose-bottomed cake tin with greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat.
- Blend digestive biscuits until fine, then combine with melted butter and press into the lined tin. Chill in the freezer.
- Soak cashews overnight, then drain.
- Blend cashews, dairy-free cream cheese, mango pulp, lime zest, coconut cream, and icing sugar until smooth. Pour into the tin and swirl in some mango pulp. Set in the fridge overnight.
- Cook mango pulp, vegan gelatin, caster sugar, and water in a saucepan over medium heat until thickened. Cool slightly and pour over the cheesecake. Refrigerate for 30 minutes.
- Whip the dairy-free cream until soft peaks form.
- Gently push cheesecake out of the tin, spoon whipped cream into the center, and garnish with fresh mango cubes and mint leaves. Serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to one month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan cheesecake, mango dessert, dairy-free dessert, no-bake dessert, tropical cheesecake