Vegan Mango Cheesecake
This No-Bake Vegan Mango Cheesecake is light, airy, and deliciously sweet! Its incredibly easy to make and perfect for summer gatherings. Plus, its dairy-free, egg-free, and can be made gluten-free!
Ingredients:
For the Base:
300g digestive biscuits use gluten-free if needed
150g dairy-free butter or margarine 杻
For the Cheesecake Filling:
200g cashew nuts soaked overnight
400g dairy-free vegan cream cheese 燎
200g mango pulp 省
Zest of 1 lime
60g coconut cream 便
100g icing powdered sugar
For the Mango Jelly:
200g mango pulp 省
2 teaspoons vegan gelatin or vege-gel
60g caster sugar
50ml water
For Decoration:
Fresh mango, cut into cubes 省
220ml dairy-free whipping cream 籠
Mint leaves optional
Instructions:
Method Base:
Prepare the Cake Tin:
Line the base of an 8 loose-bottomed cake tin with greaseproof paper.
Melt the Butter:
In a small saucepan, melt the dairy-free butter over low heat. Once melted, transfer it to a medium-sized heat-proof mixing bowl.
Make the Biscuit Base:
In a blender or food processor, blend the digestive biscuits until fine. Combine the biscuit crumbs with the melted butter and mix until it resembles wet sand. It should hold its shape when pressed.
Press the Base:
Firmly press the mixture into the lined tin, ensuring its compact and also pressing it up the sides. This will help hold the cheesecake filling.
Chill:
Place the base in the freezer while you prepare the filling.
Method Filling:
Soak the Cashews:
Soak the cashew nuts overnight in water. Drain before using.
Blend the Filling:
In a food processor or high-speed blender, combine the soaked cashews, dairy-free cream cheese, mango pulp, lime zest, coconut cream, and icing sugar. Blend on high speed for about 5 minutes until smooth. You may need to stop and scrape down the sides a few times to ensure its well incorporated.
Pour the Filling:
Pour the cheesecake mixture into the tin in stages, swirling some mango pulp in between optional. Tap the tin on the worktop to remove air bubbles.
Set in the Fridge:
Place the cheesecake in the fridge overnight to set.
Method Mango Jelly:
Prepare the Jelly:
In a medium saucepan, combine the mango pulp, vegan gelatin, sugar, and water. Heat over medium heat, stirring continuously until it simmers. Allow it to simmer for 3-4 minutes until it thickens.
Cool and Pour:
Remove from heat and let it cool slightly for about 5 minutes. Pour the jelly over the top of the cheesecake, spreading it out quickly as it sets fast.
Refrigerate:
Return the cheesecake to the fridge for about 30 minutes to allow the jelly to fully set.
Method Decoration:
Whip the Cream:
In a stand mixer or bowl with an electric whisk, whip the dairy-free whipping cream until soft peaks form.
Finish the Cheesecake:
Once the jelly has set and cooled, gently push the cheesecake out of the tin and place it on a serving plate. Spoon the whipped cream into the center and create a swirly effect.
Garnish:
Top with fresh mango cubes and mint leaves for decoration if desired.
Serve:
Slice the cheesecake and enjoy this refreshing dessert!
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information:
Total Time: Overnight
Yield: 10 servings
Diet: Vegan
Enjoy your delightful Vegan Mango Cheesecake! 省
Hashtags:
#VeganDessert #MangoCheesecake #NoBake #DairyFree #SweetTreats #SummerDesserts