Description
A bright, tropical, and refreshing dessert that captures the essence of summer, this No-Bake Vegan Mango Cheesecake is light, airy, and sweet, made without eggs and dairy.
Ingredients
Scale
- 300g digestive biscuits (or gluten-free digestives)
- 150g dairy-free butter or margarine
- 200g raw cashew nuts (soaked overnight)
- 400g dairy-free vegan cream cheese
- 200g smooth mango pulp
- Zest of 1 fresh lime
- 60g premium coconut cream
- 100g icing sugar
- 200g smooth mango pulp (for jelly)
- 2 teaspoons vegan gelatine or vege-gel
- 60g caster sugar
- 50ml water
- 220ml dairy-free whipping cream
- Fresh mango, cut into cubes
- Fresh mint leaves (optional)
Instructions
- Line the bottom of an 8-inch loose-bottomed cake tin with greaseproof paper.
- Melt the dairy-free butter in a small saucepan over low heat.
- Pulse the digestive biscuits in a blender until fine crumbs form.
- Combine the biscuit crumbs with the melted butter, mixing until it resembles wet sand.
- Press the mixture into the base and sides of the tin, creating a sturdy crust.
- Freeze the crust to solidify while you prepare the filling.
- Drain the soaked cashews thoroughly.
- Add the cashews, cream cheese, mango pulp, lime zest, coconut cream, and icing sugar to a blender.
- Blend on high speed for about 5 minutes until smooth and creamy.
- Pour the cheesecake mixture into the prepared crust, optionally layering with mango pulp.
- Tap the tin to remove air bubbles and refrigerate overnight.
- Simmer the mango pulp, gelatine, caster sugar, and water in a saucepan until thickened.
- Pour the warm mango jelly over the cheesecake and refrigerate for 30 minutes to set.
- Whip the dairy-free cream until soft peaks form.
- Unmold the cheesecake and decorate with whipped cream, fresh mango cubes, and mint leaves before serving.
Notes
For best results, soak cashews overnight for a creamy filling. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan dessert, mango cheesecake, no-bake dessert, summer recipe, tropical dessert