Are you looking for a delicious dessert that’s both vegan and gluten-free? Then this Vegan Mango Cheesecake recipe is the perfect choice for you. It has a creamy and tangy cashew-based filling, fresh mango puree, and crunchy almonds. This cheesecake is bursting with tropical flavours. They are sure to impress your taste buds.
In addition, not only is this vegan cheesecake recipe healthier than traditional cheesecakes. But it’s also much easier to make than you might think. With a few simple ingredients and some basic tools, you can whip up this delicious dessert in no time.
So, whether you’re a vegan, a health-conscious foodie, or a lover of all things mango, give this recipe a try. Enjoy a guilt-free indulgence that’s as tasty as it is nutritious!
What Is Vegan Mango Cheesecake?
Vegan Mango Cheesecake is a dairy-free, egg-free, and gluten-free dessert. It contains a filling that mimics the texture of cheesecake. But without any animal products.
The cheesecake filling contains soaked and blended cashews, coconut cream, and sweeteners, for instance, maple syrup or agave nectar. The crust is a combination of dates, nuts, and shredded coconut or oats. The star of the show is the mango puree, added to the filling to give it a bright and fruity flavour.
In addition, Vegan Mango Cheesecake is a perfect option for those who have dietary restrictions. And for those who want to enjoy a delicious and healthy dessert.
Why This Recipe Works
Here are some reasons why this Vegan Mango Cheesecake recipe works:
- Healthier Ingredients: Traditional cheesecake contains dairy and eggs. This vegan recipe uses cashews and coconut cream for the creamy filling. Cashews are a great source of protein, healthy fats, and minerals, for example, magnesium, zinc, and iron. Coconut cream is high in healthy fats and adds richness and flavour to the filling. Above all, Using these healthier ingredients makes this recipe a guilt-free dessert option.
- Mango Puree: The addition of mango puree to the cheesecake gives it a bright and fruity flavour. It complements the creamy and tangy cashew-based filling. Mango is also a rich source of Vitamin C, dietary fiber, and antioxidants. It makes this recipe not only delicious but also healthy.
- Gluten-free and Vegan: This recipe is perfect for people who have dietary restrictions. The crust contains dates, nuts, and shredded coconut or oats, making it gluten-free and vegan. The filling is also free from any animal products. After all, It makes a perfect option for vegans or people with dairy or egg allergies.
- Easy to Make: This recipe is easy to make and requires no baking. All you need is a blender or food processor to make the crust and filling. Once the cheesecake is assembled, it needs to chill in the refrigerator for a few hours. This recipe is perfect for anyone who wants to make a delicious dessert without much time.
- Customizable: Finally, this recipe is customizable. You can swap the mango puree for any fruit of your choice or add different nuts and seeds to the crust. This adds texture and flavour. You can also experiment with different sweeteners. For instance, agave syrup, honey, or maple syrup, to suit your taste preferences.
Ingredients Required to Make Vegan Mango Cheesecake
- 100g Coconut Flakes: Mango cheesecake bars have a toasted, malty crust. With roasted coconut flakes, it produces. If necessary, raw coconut flakes can be substituted for roasted ones. They can be grilled until they begin to become brown. You can use desiccated coconut in its place.
- 100g Cashews: For the creamy texture and flavour, cashews help in both the crust and the filling.
- 2 teaspoon Salt: A small amount of sea salt balances the sweetness in the recipe. It brings out all the other tastes.
- 6 Medjool dates: Mejdool dates, with their delightful caramel flavour, are the ideal component. Any soft date will work in this recipe. Try soaking your dates in hot water for 30 minutes to help soften them up if they are very tough or harsh.
- 60g Maple Syrup: The filling is sweetened with pure maple syrup. While agave nectar is an alternative.
- 240g Coconut Cream: For the thick texture, use full-fat coconut cream or coconut milk. You should only use the thick layer of coconut milk at the top of the can. The mild coconut flavour of the interior contrasts with the sweet mango topping.
- 120g Soy or coconut yoghurt: By including soy or coconut yoghurt, the filling’s tart cheesecake flavour is accentuated.
- 1 tablespoon Lime juice: Mango juice and lime zest pair well together. The lemon juice I commonly use in the bulk of my other no-bake vegan cheesecake recipes may therefore be replaced with this.
- 55g Coconut oil: For no-bake desserts, coconut oil works great as a natural setting agent. since cooling causes it to solidify.
- 1 teaspoon Vanilla extract: The vanilla essence gives the mango cheesecake a vanilla flavour. Opt for a vegan-friendly company. For instance, vanilla bean extract from Taylor and Colledge.
- 400g Mango pulp or puree: Ripe mango chunks, mango puree, or sweet mango pulp. Use canned mango pulp if you can’t find ripe, delicious mangoes. It’s great if you live somewhere like Ireland. There aren’t many good mangoes to be found. It works with the vegan mango tart as well.
- 30g Cornstarch: With the addition of cornflour, the mango curd cheesecake topping becomes thicker. Occasionally known as cornflour.
- 50g Caster Sugar: It all depends on what you prefer. Depending on how sweet your chosen mango is, caster sugar may not be necessary. If you reside in the US, use organic sugar; non-organic sugar is not vegan.
- ½ teaspoon Agar agar powder: Used in this recipe’s cheesecake bars to solidify the mango layer. Please only use the powdered variety. Alternately, if using agar-agar flakes, adjust the amount in line with the directions provided by the manufacturer.
Tools Required to Make Vegan Mango Cheesecake
- Food Processor or High-Speed Blender: You will need both of these. Use them to make the crust and filling for the cheesecake. A food processor works best for making the crust. While a high-speed blender is ideal for blending the filling until it’s smooth and creamy.
- Springform Pan: A springform pan is a round baking pan with a removable bottom and a latch on the side. It allows you to release the cheesecake. This type of pan is ideal for making cheesecakes. Because it makes it easy to remove the cheesecake without damaging it.
- Measuring Cups and Spoons: You will need cups and spoons to measure the ingredients.
- Spatula: A spatula is a must-have tool for making cheesecake. It allows you to scrape down the sides of the food processor or blender. And spread the crust and filling in the pan.
- Mixing Bowl: You’ll need a mixing bowl. It is to combine the crust ingredients. Do it before pressing them into the bottom of the springform pan.
- Parchment Paper: You can use parchment paper to line the bottom of the springform pan. It makes it easier to remove the cheesecake without it sticking to the pan.
- Refrigerator: After assembling, it needs to chill in the refrigerator for hours. So, you’ll need a refrigerator to store the cheesecake.
Vegan Mango Cheesecake Recipe
Servings: 12 Prep Time: 30 mins Chilling Time: 4 hrs Total Time: 4 hr 30 minutes Course: Dessert Cuisine: Vegan Calories: 380 kcal
Bake-Free Crust
The crust for this vegan mango cheesecake contains healthy ingredients. Start by placing your food processor’s dry components (in this case, salt and toasted coconut flakes). Pulse until they are a powdery consistency.
After that, incorporate the wet component, in this case, the juicy dates. Remix the mixture until it resembles dough and the components are thoroughly combined.
Cheesecake Filling
Soak the cashews beforehand for a velvety, creamy texture. Additionally, to make it easy for you to blend them together. Fill a bowl with filtered water, then add the cashews to soak. Before using them, they should be cleaned and drained after soaking for around 4 hours. If you’re pressed for time, you may alternatively soak them for an hour in boiling water before rinsing and draining them.
A high-speed blender can help to combine the cheesecake filling’s ingredients. For instance, ingredients include cashews, coconut cream, and non-dairy yoghurt. They must mix and blend until smooth and creamy. This article contains further instructions on how to prepare a creamy cheesecake filling.
Pour the smoothed-out mixture into the prepared cake pan, then freeze it until it is solid. The cheesecake needs to chill and firm up in the refrigerator for a few more hours.
Mango Curd Topping
This is without a doubt my fave part of the vegan mango cheesecake. This mango curd can be made without agar-agar and refrigerated to serve with other desserts.
In addition, combine the sugar, agar-agar powder, and cornflour in a pot with the water to create a paste. Thoroughly whisk. You don’t need sugar here. But I do advise it, particularly if you use fresh mangoes. They might not be as sweet as store-bought mango puree.
Add the mango puree next, and then simmer for about 5 minutes over medium heat. Little by little stirring until thickened. Make sure to whisk the curd with a spatula the entire time to prevent it from sticking to the pan.
After that, allow the mango curd to cool somewhat before spreading it over the cheesecake. Put them back in the freezer if you’re cooking them the evening before serving. Set it aside for three hours or overnight.
In addition, after the cheesecake has been set, remove it from the cake pan and trim the edges with a knife. Slice and garnish with grated lime zest for serving.
Vegan Mango Cheesecake: Nutritional Information
Calories: 411 kcal
Carbohydrates: 39 g
Protein: 7 g
Fat: 28 g
Saturated Fat: 17 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 7 g
Sodium: 114 mg
Potassium: 375 mg
Fiber: 4 g
Sugar: 25 g
Vitamin A: 820 IU
Vitamin C: 8 mg
Calcium: 44 mg
Iron: 7 mg
Tips To Make The Best Vegan Mango Cheesecake
- Use Ripe Mangoes: Firstly, choose ripe and sweet mangoes for the best flavour. Ripe mangoes are also easier to puree and incorporate into the filling. If the mangoes are not ripe enough, you can ripen them at room temperature for a few days.
- Press the Crust: Secondly, after blending the crust, make sure to press the mixture into the springform pan. This helps to ensure that the crust holds together. And doesn’t crumble when you cut the cheesecake.
- Blend the Filling: Thirdly, to get a smooth filling, blend the cashew mixture until it’s smooth. Scrape down the sides of the blender or food processor. As needed to ensure that all the ingredients are incorporated.
- Chill the Cheesecake: Chill it in the refrigerator after assembling it. Chill it for at least 4 hours, but preferably overnight. This helps the filling to set and ensures that the cheesecake has a smooth and creamy texture.
- Garnish with Fresh Fruit: Lastly, before serving, garnish the cheesecake with fresh mango slices. You can use other fruits of your choice. This adds a pop of colour and freshness to the cheesecake.
Storing & Freezing
- Storing: After making the cheesecake, cover it with plastic wrap or aluminium foil. Store it in the refrigerator for up to 4-5 days. Make sure to keep the cheesecake in an airtight container. It prevents absorbing any odours from the fridge.
- Freezing: You can also freeze the cheesecake for longer storage. To do this, wrap the cheesecake with plastic wrap or aluminium foil. Place it in a freezer-safe container or zip-lock bag. The cheesecake can be frozen for up to 2-3 months.
- Thawing: When you’re ready to eat, thaw it in the refrigerator overnight. This will ensure that the cheesecake defrosts and maintains its texture. Do not thaw the cheesecake at room temperature as it can cause it to become too soft and mushy.
- Serving: Once the cheesecake has thawed, remove it from the refrigerator. Let it sit at room temperature for about 15-20 minutes before serving. This allows the cheesecake to come to room temperature and makes it easier to cut and serve.
FAQs
What Is Vegan Cheesecake Made Of?
Vegan cheesecake is a dessert that you can make without any dairy products. It makes a great option for those who are lactose intolerant or following a vegan diet. Instead of using cream cheese, milk recipes often call for alternative ingredients, for instance, nuts, coconut cream, silken tofu, or non-dairy yoghurt. These ingredients blended together to create a creamy and smooth texture. It is like traditional cheesecake.
Sweeteners such as agave or maple syrup can add a touch of sweetness. While crusts can be made from crushed nuts, cookies, or dates. With its rich flavour and texture, vegan cheesecake is a delicious and indulgent treat. Everyone can enjoy it.
Does No-Bake Cheesecake Contain Gelatin?
Traditional no-bake cheesecake recipes usually contain gelatin. It helps the filling set without baking. Yet, if you’re looking for a vegan option, there are plenty of no-bake cheesecake recipes that don’t need gelatin. Instead of using gelatin, these recipes often rely on other ingredients.
For instance, agar-agar, a type of seaweed-based gelatin substitute, or cornstarch. Other recipes may use a combination of coconut cream and cashews or silken tofu. They use it to achieve a creamy and smooth texture without the need for gelatin.
Is No-Bake Cheesecake Good?
Yes, no-bake cheesecake can be delicious! It may not have the same texture as a traditional baked cheesecake. It still has a creamy, smooth filling and can be as flavourful. No-bake cheesecake is also a great option for those who don’t have access to an oven. Or for people who don’t want to heat up their kitchen on a hot day.
One of the advantages of no-bake cheesecake is that it’s easier to make than baked cheesecake. Since it doesn’t need baking or water baths. This means that it’s a great option for beginners or those who don’t have a lot of experience in the kitchen. Plus, there are a variety of no-bake cheesecake recipes to choose from. Like vanilla or chocolate. As well as more unique flavours like lemon or strawberry.
Is No-Bake Cheesecake Runny?
No-bake cheesecake can sometimes be runny if it’s not made or handled. But, there are several factors that can affect the texture of a no-bake cheesecake.
One factor is the type of ingredients used in the recipe. No-bake cheesecake recipes call for a mix of cream cheese, sugar, and some kind of thickener. For instance, gelatin or cornstarch. If the part of these ingredients is not balanced, the cheesecake filling may end up being too thin or runny.
What Is A Vegan Substitute For Cream Cheese?
If you’re looking for a vegan substitute for cream cheese, there are several options available. One of the most popular options is cashew cream cheese. It’s made by blending soaked cashews with lemon juice, salt, and other seasonings. This creates a creamy and tangy spread that can use in recipes that call for cream cheese.
Another option is tofu cream cheese. You can make it by blending silken tofu with lemon juice, apple cider vinegar, and salt. This creates a smooth and tangy spread that is similar in texture to cream cheese. Vegan cheese spreads are also available in grocery stores. You make it from a variety of ingredients such as soy, coconut, or nuts.
Which Is Healthier Cheesecake Or Cake?
Cheesecake and cake are both sweet treats that are high in calories, sugar, and fat. Yet, there are some differences between the two. They can affect their nutritional value.
In addition, Cheesecake is usually made with cream cheese. It is a high-fat and high-calorie ingredient. It also contains sugar, eggs, and a crust made from butter and cookies or graham crackers. As a result, cheesecake is generally higher in calories and fat than cake.
Cake can vary in its nutritional value depending on the recipe and ingredients used. Cakes made from scratch with natural ingredients. For instance, whole grain flour, fruit purees, and reduced sugar. They can be a healthier option than cakes made with high-fat ingredients.
In Conclusion
Vegan Mango Cheesecake is a delicious and refreshing dessert. It’s perfect for summer or any time you’re in the mood for a sweet treat. This dessert is a vegan take on the classic cheesecake. It has a creamy filling that’s free from dairy, eggs, and other animal products.
The recipe involves making a crust from a combination of nuts, dates, and coconut oil. It is then topped with a filling made from coconut cream, mango puree, and other flavourings. Like vanilla extract and lemon juice. The cheesecake is then chilled in the fridge until set. It creates a creamy and indulgent dessert that’s bursting with tropical flavours.
Finally, one of the great things about this Vegan Mango Cheesecake recipe is that it’s simple to make. It doesn’t need any baking. It’s also a healthier alternative to traditional cheesecake. As it has natural ingredients like nuts and fruit. Instead of processed ingredients like cream cheese and sugar.
Have you tried this recipe? Did you like it? Let us know in the comments section!
Vegan Mango Cheesecake: Step-By-Step Recipe
Ingredients
- 100 g Coconut Flakes
- 100 g Cashews
- 2 tsp Salt
- 6 Medjool dates
- 60 g Maple Syrup
- 240 g Coconut Cream
- 120 g Soy or coconut yoghurt
- 1 tbsp Lime juice
- 55 g Coconut oil
- 1 tsp Vanilla extract
- 400 g Mango pulp or puree
- 30 g Cornstarch
- 50 g Caster Sugar
- ½ tsp Agar agar powder
Instructions
Bake-Free Crust:
- The crust for this vegan mango cheesecake contains healthy ingredients. Start by placing your food processor's dry components (in this case, salt and toasted coconut flakes). Pulse until they are a powdery consistency.
- After that, incorporate the wet component, in this case, the juicy dates. Remix the mixture until it resembles dough and the components are thoroughly combined.
Cheesecake Filling:
- Soak the cashews beforehand for a velvety, creamy texture. Additionally, to make it easy for you to blend them together. Fill a bowl with filtered water, then add the cashews to soak. Before using them, they should be cleaned and drained after soaking for around 4 hours. If you're pressed for time, you may alternatively soak them for an hour in boiling water before rinsing and draining them.
- A high-speed blender can help to combine the cheesecake filling's ingredients. For instance, ingredients include cashews, coconut cream, and non-dairy yoghurt. They must mix and blend until smooth and creamy. This article contains further instructions on how to prepare a creamy cheesecake filling.
- Pour the smoothed-out mixture into the prepared cake pan, then freeze it until it is solid. The cheesecake needs to chill and firm up in the refrigerator for a few more hours.
Mango Curd Topping:
- Combine the sugar, agar-agar powder, and cornflour in a pot with the water to create a paste. Thoroughly whisk. You don't need sugar here. But I do advise it, particularly if you use fresh mangoes. They might not be as sweet as store-bought mango puree.
- Add the mango puree next, and then simmer for about 5 minutes over medium heat. Little by little stirring until thickened. Make sure to whisk the curd with a spatula the entire time to prevent it from sticking to the pan.
- After that, allow the mango curd to cool somewhat before spreading it over the cheesecake. Put them back in the freezer if you're cooking them the evening before serving. Set it aside for three hours or overnight.
- In addition, after the cheesecake has been set, remove it from the cake pan and trim the edges with a knife. Slice and garnish with grated lime zest before serving.
