Description
This Vegan Mango Cheesecake is a tropical, dairy-free dessert that’s creamy, refreshing, and perfect for summer. Made with fresh mangoes, a nutty crust, and a smooth cashew filling, it’s a no-bake treat that will satisfy any sweet tooth.
Ingredients
For the crust:
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1 cup almonds
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1 cup Medjool dates (pitted)
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1/4 cup shredded coconut (optional)
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Pinch of salt
For the filling:
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2 cups raw cashews (soaked overnight or in hot water for 1 hour)
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1 cup mango puree (fresh or frozen mangoes blended)
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1/3 cup coconut oil (melted)
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1/4 cup maple syrup
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1/4 cup lemon juice
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1 tsp vanilla extract
For the topping (optional):
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Fresh mango slices
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Coconut flakes
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Mint leaves
Instructions
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Prepare the crust: In a food processor, blend almonds, dates, shredded coconut (if using), and salt until the mixture sticks together. Press evenly into the bottom of a springform pan. Freeze while making the filling.
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Make the filling: Drain soaked cashews and add to a high-speed blender with mango puree, coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until very smooth and creamy.
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Assemble: Pour the filling over the crust, smoothing the top with a spatula.
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Chill: Freeze the cheesecake for at least 4 hours or until firm.
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Serve: Let thaw for 10-15 minutes before slicing. Garnish with fresh mango slices, coconut flakes, and mint if desired.
Notes
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You can substitute agave syrup or another sweetener for maple syrup.
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Use silicone molds or parchment paper to make removal easier.
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Best kept frozen and thawed slightly before serving for best texture.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American