Vegan Mango Cheesecake: Step-By-Step Recipe
Our decadent Vegan Mango Cheesecake is the perfect summer dessert for all!
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.