Vegan Mango Cheesecake

The Vegan Mango Cheesecake is a no-bake yummy dessert. This dessert has 4 grams fiber and 285 calories in each serving. Prepare this cake in 6 hours and 25 minutes. It contains vegan digestive biscuits, butter, maple syrup, cashews, mango, coconut cream, lemon juice, coconut oil, agar-agar powder,  and vanilla extract. Making this cheesecake is very easy as the instructions are clear. We may pair this cake with lime zest, chia pudding, mango sorbet, coconut whipped cream, toasted coconut, iced green tea, or mint tea. Include this Vegan Mango Cheesecake in the container to store for five days.

STATS:

• Total Time: 6 hours 25 minutes
• Course: Dessert
• Diet: Vegan
• Chilling Time: 6 hours
• Serving: 10 slices
• Cooking Time: Nil
• Serving Size: 1 slice
• Calories: 285 kcal
• Preparation Time: 25 minutes
• Cuisine: American

EQUIPMENT:

• 9-inch springform pan
• High-speed blender
• Mixing bowl
• Measuring spoons
• Rubber spatula
• Small saucepan
• Food processor
• Baking paper
• Knife
• Measuring cups
• Cutting board

INGREDIENTS:

FOR THE CRUST:

• 1½ cups vegan digestive biscuit crumbs
• 1 tbsp maple syrup
• Quarter cup melted vegan butter
• 1 pinch salt

FOR THE MANGO CHEESECAKE FILLING:

• Two cups ripe mango chunks
• 1 tbsp melted coconut oil
• ¾ cup full-fat coconut cream
• Two tbsp fresh lemon juice
• 1 tsp vanilla extract
• ⅓ cup maple syrup
• One tbsp agar-agar powder
• 3 tbsp water
• 1½ cups raw cashews

FOR THE TOPPING:

• 1 tbsp shredded coconut
• Half cup diced fresh mango
• 1 tsp lime zest

INGREDIENT NOTES:

MAPLE SYRUP:

• It gives a gentle sweet taste to the crust and makes the texture soft. Date syrup is a good alternative to use instead.

CASHEWS:

• They get soft and blend well into the creamy mixture. Cashews give rich texture without adding vegan cream cheese to the cheesecake. You may use thick vegan cream cheese as a replacement, but the texture will slightly change.

VEGAN DIGESTIVE BISCUITS:

• They make the crunchy base of the cheesecake. Digestive biscuits have a mild and sweet taste that works well with the mango. You may use vegan oat biscuits as per your preference.

MANGO:

• Mango gives a tropical taste and a beautiful cheesecake yellow color to the dessert. You may also include frozen mango as per your choice.

COCONUT CREAM:

• It makes the rich and creamy filling in the recipe. Coconut cream also makes the cheesecake firm when we chill it. You may use vegan whipping cream as per your choice.

INSTRUCTIONS:

MAKE THE CRUST:

1. First, include baking paper in the pan then crush the digestive biscuits and make fine crumbs.
2. Mix the crumbs, vegan butter, maple syrup, and salt in the bowl.
3. Firmly press the mixture in the pan then include it in the refrigerator.

MAKE THE MANGO FILLING:

1. Soak the cashews in warm water for 2 hours.
2. Then drain them well and rinse properly with fresh water.
3. Include maple syrup, mango chunks, coconut cream, vanilla, soaked cashews, lemon juice, and melted coconut oil in the blender.
4. Blend all the ingredients properly till the mixture becomes smooth and creamy.
5. Keep blending the mixture till no visible cashew pieces are left.
6. Mix the agar-agar powder and 3 tbsp water in the small saucepan.
7. Put the saucepan on a moderate flame and simmer the mixture gently.
8. Cook the mixture as per the agar-agar package guidelines, then add the hot agar mixture to the mango mixture.
9. Blend the mango mixture again to mix all the ingredients.

ASSEMBLE THE CHEESECAKE & SERVE:

1. Take the crust from the fridge and put the mango filling on the crust.
2. Use a spatula to make the top smooth then cover the cheesecake.
3. Chill the cake for 6 hours for better results.
4. Remove the dessert from the pan and add thin mango slices on top.
5. Sprinkle with coconut and include lime zest, then slice the cheesecake with a sharp knife.

SERVING SUGGESTIONS:

FRUIT:

• Fresh Mango Slices
• Passion Fruit
• Fresh Strawberries
• Kiwi Slices
• Blueberries

TOPPINGS:

• Toasted Coconut
• Coconut Whipped Cream
• Lime Zest
• Passion Fruit Pulp
• Mango Sauce

DESSERT:

• Fresh Fruit Salad
• Berry Compote
• Coconut Yogurt
• Chia Pudding
• Mango Sorbet

DRINKS:

• Iced Green Tea
• Fresh Lime Water
• Mango Smoothie
• Coconut Water
• Mint Tea

TIPS:

• Ripe mangoes give the best taste and make the dessert yummy.
• Soak the cashews properly so they blend easily and make the smooth filling.
• Chill the cheesecake well to set it, then cut it to get better slices.
• A high-speed blender makes the filling silky and removes tiny cashew pieces.

STORAGE INFORMATION:

FRIDGE:

• Put the cheesecake in the box to store for five days.

FREEZER:

• Wrap the cheesecake without fresh mango decoration and freeze for 2 months.

FAQs:

Is frozen mango good to include in this dessert?

• Yes, you may add frozen mango; just drain the extra liquid, then blend.

Can I exclude coconut cream from this recipe?

• Yes, you may replace the coconut cream with thick vegan cream cheese if you want a less tropical dessert.

Will I use another sweetener in the cheesecake?

• Yes, you may add agave syrup or date syrup instead of maple syrup.

How can I make this dessert gluten-free?

• Include gluten-free vegan biscuits if you do not wanna add gluten to the recipe.

Can I make this cheesecake one day earlier?

• Chilling the cake for longer gives better results, so prepare the cake 24 hours in advance.

NUTRITIONAL INFORMATION:

Vitamin A: 1,850 IU

Fiber: 4 g

Calcium: 35 g

Net Carbs: 30 g

Iron: 2 g

Total Carbs: 34 g

Calories: 285 kcal

Protein: 5 g

Sodium: 115 mg

Potassium: 285 mg