Vegan Mango Cheesecake Recipe: A Delicious Dairy-Free Delight

Vegan cakes may be simply as indulgent and flavorful as traditional ones, and this Vegan Mango Cheesecake recipe proves just that. This no-bake, dairy-free, and egg-free dessert is best for folks who comply with a vegan weight loss plan or clearly need a lighter, healthier model of cheesecake. It’s rich, creamy, and loaded with tropical mango flavor, making it ideal for any occasion.

Why You Will Love Vegan Mango Cheesecake Recipe:

• Dairy-Free and Egg-Free: This cheesecake is completely plant-based, making it perfect for vegans and those with dairy allergies.
• No-Bake: Forget turning on the oven! This recipe is a breeze to whip up without needing to bake anything.
• Natural Sweetness: The mango provides a sweet, refreshing flavor, balanced with a creamy, nutty base.
• Healthier Alternative: It’s made with whole ingredients like cashews, coconut cream, and natural sweeteners, offering a guilt-free treat.

WH Questions and Answers

1. What makes this cheesecake vegan?
This cheesecake is vegan because it contains no dairy or animal products. It uses soaked cashews, coconut cream, and mango as the base ingredients, making it creamy without any cheese or eggs.

2. How long does it take to make?
The preparation takes about 20-30 minutes, but you’ll need to factor in at least 4 hours of chilling time in the freezer for the cheesecake to set properly.

3. Why soak the cashews?
Soaking cashews softens them, making them easier to blend into a smooth, creamy consistency that mimics traditional cheesecake filling.

4. Where can I find coconut cream?
Coconut cream can usually be found in the canned goods section of most grocery stores. Look for full-fat coconut milk, and refrigerate it to separate the cream from the liquid if needed.

5. Who can enjoy this vegan mango cheesecake?
This dessert is ideal for anyone following a vegan diet, those with lactose intolerance, or anyone looking for a healthier, no-bake dessert option. Its tropical mango flavor makes it a crowd-pleaser for all!

6. What can I use instead of cashews?
If you have a nut allergy, you can replace cashews with silken tofu or a blend of coconut cream and non-dairy yogurt for a similar creamy texture.

Vegan Mango Cheesecake Recipe: A Delicious Dairy-Free Delight

Course: veganCuisine: AsiaDifficulty: easy to medium

Servings

8

servings

Prep time

30

minutes

Chill Time

4

hours 

Calories

320

kcal

This vegan mango cheesecake recipe is not only easy to make but also full of tropical flavor, making it perfect for any occasion. The combination of a nutty crust, creamy mango filling, and a chilled, no-bake process results in a dessert that feels luxurious but is entirely plant-based. Whether you’re vegan or just looking for a healthier dessert option, this recipe will definitely satisfy your sweet cravings.

Ingredients

• Crust:

• 1 cup of raw almonds (or any preferred nut)

• 1 cup of pitted Medjool dates

• 1/2 teaspoon of vanilla extract

• Pinch of salt

• Filling:

• 
  2 cups raw cashews (soaked overnight or for at least 4 hours)

• 1/2 cup coconut crea

• 1/3 cup maple syrup (or agave syrup)

• 1 teaspoon vanilla extract

• 2 ripe mangos (peeled and diced)

• 2 tablespoons coconut oil (melted)

• 1 tablespoon lemon juice

• Pinch of turmeric (optional, for color)

Directions

• Prepare the Crust:
  1-Blend the Ingredients: In a food processor, blend the almonds, dates, vanilla extract, and salt until the mixture becomes sticky and holds together when pressed.
  2-Press into a Pan: Press the crust mixture into the bottom of a springform pan or any other round pan. Use a spatula to smooth the surface evenly.
  3-Refrigerate: Place the crust in the fridge while you prepare the filling.
• Make the Filling:
  1-Blend Cashews: Drain and rinse the soaked cashews. Place them in a blender or food processor along with coconut cream, maple syrup, vanilla extract, lemon juice, and melted coconut oil. Blend until smooth and creamy.
  2-Add Mango: Add diced mango to the mixture and blend again until fully incorporated. You should have a thick, smooth filling.
  3-Adjust Flavor: Taste the filling and adjust sweetness or tang by adding more maple syrup or lemon juice if needed.
• Assemble the Cheesecake:
  1-Pour the Filling: Remove the crust from the fridge and pour the mango filling over the base. Use a spatula to smooth out the top.
  2-Chill: Place the cheesecake in the freezer for at least 4 hours or until set.
  3-Serve: Once set, remove from the freezer and let it thaw for 10-15 minutes before serving. Garnish with fresh mango slices or coconut flakes.

Notes

• Use High-Speed Blender: To get the smoothest filling, a high-speed blender is ideal, especially to break down the cashews and mango.
• Mango Varieties: Choose a sweet and ripe mango variety like Alphonso or Ataulfo for the best results.
• Storage: Store leftover cheesecake in the freezer and thaw it for about 10 minutes before serving. It can last up to a week.

Secret for the Best Vegan Mango Cheesecake:

The secret to making the best vegan mango cheesecake lies in soaking the cashews long enough to ensure a smooth, creamy texture. Also, make sure to use ripe, sweet mangoes for maximum flavor, and a dash of turmeric can enhance the vibrant color without affecting the taste.

Nutritional Information (per serving, based on 8 servings):

• Calories: 320
• Fat: 22g
• Carbohydrates: 28g
• Protein: 7g
• Fiber: 4g
• Sugar: 18g

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