Description
This creamy no-bake vegan mango cheesecake is tropical, dairy-free, and stunningly delicious—perfect for summer parties or guilt-free indulgence.
Ingredients
Crust:
200 g vegan cookies or digestive biscuits (gluten-free optional)
80 g vegan butter or coconut oil, melted
Cheesecake Filling:
200 g raw cashews (soaked 2–4 hours, then drained)
400 g vegan cream cheese
200 g mango puree or pulp
60 g coconut cream
Zest of 1 lime (optional)
100 g icing sugar
Mango Topping:
200 g mango puree
2 tsp agar agar or vegan gel powder
60 g caster or powdered sugar
50 ml water
Optional Garnish:
Fresh mango cubes
Fresh mint leaves
Instructions
Prep crust: Line an 8″ springform pan. Mix crushed cookies with melted vegan butter and press into the bottom. Chill 30 minutes.
Make filling: Blend soaked cashews, vegan cream cheese, mango puree, coconut cream, lime zest, and icing sugar in a high-speed blender until smooth.
Assemble cheesecake: Pour the filling over the chilled crust. Smooth and refrigerate for 4–8 hours until firm.
Prepare topping: Simmer mango puree, sugar, water, and agar agar in a saucepan until slightly thickened. Strain and cool to warm.
Finish topping: Pour topping gently over set cheesecake. Chill for 1 hour or until fully set.
Garnish and serve: Top with fresh mango cubes and mint leaves before slicing.
Notes
Soak cashews in hot water for 1 hour if short on time.
For a grain-free base, use blended dates and nuts instead of cookies.
Add extra lime or lemon juice to brighten flavor.
- Prep Time: 30 minutes (plus soaking)
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan / Tropical
