Description
A delightful dairy-free dessert that combines creamy texture with tropical mango sweetness, perfect for any occasion.
Ingredients
Scale
- 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