Veganbell

Veganbell's India Vegan Cookbook Ad Image

Our Vegan Cookbook

90 recipes, 20% off

No Bake Vegan Mango Cheesecake

type :

tag :

Share on pinterest
pin
Share on facebook
share

No Bake Vegan Mango Cheesecake

Super excited to share this No Bake Vegan Mango Cheesecake with you all.

With only 11 simple ingredients, this no-fuss vegan cheesecake tastes incredible. It’s super soft, and so indulging!

Let’s go!

No Bake Vegan Mango Cheesecake
Print
5 from 16 votes

No Bake Vegan Mango Cheesecake

Delicious no bake vegan mango cheesecake recipe by Veganbell
Pin Recipe
Course Dessert
Cuisine American
Keyword cake, cheesecake, vegan cheesecake
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 7 hours
Total Time 7 hours 10 minutes
Servings 6 slices
Calories 759kcal
Author Veganbell

Recipe Video

Ingredients

To prepare the base,

To prepare the filling,

To prepare the top,

Instructions

Step A : Soak the cashews

  • In a large mixing bowl, add the cashews + 3 cups hot water. Let it soak for 2 hours.
  • *After 2 hours* Drain and set aside.

Step B : Prepare the base

  • In a food processor, add almonds + walnuts and process until gritty.
  • Next, add desiccated coconut + salt + dates. Process until sticky (and slightly lumpy).
  • Transfer to a cheesecake pan and press-spread evenly. Make sure everything is nice and flat. Set aside.

Step C : Prepare the filling

  • Set a saucepan over medium heat. Add coconut milk + agar agar. Mix well and bring it to a boil.
  • Turn off the heat and transfer the mixture to a high-speed blender (if your blending jar is made up of plastic, make sure to cool it down just a bit before you pour).
  • Now add the soaked (and drained) cashews + sugar + vanilla extract + lemon juice + mango puree. Blend until smooth.
  • Pour this mixture evenly over the base. Then flatten the surface using a spatula.
  • Let it chill (in the fridge) for about 3 hours, or until it's set.

Step D : Prepare the top

  • *After 2 hours* Set a saucepan over medium heat. Add water + agar agar + mango puree. Mix well and bring it to a boil.
  • Turn off the heat. Strain the mixture - we don't want it lumpy and fiber-y. 🙂
  • Pour it evenly all over the filling of the cheesecake.
  • Let it chill (in the fridge) for 1 hour.

Step E : Enjoy!

  • No Bake Vegan Mango Cheesecake is ready. Slice it up and enjoy!

Notes

  1. You can substitute powdered sugar with same amount of maple/agave syrup.
 

Nutrition

Serving: 1slice | Calories: 759kcal | Carbohydrates: 60g | Protein: 16g | Fat: 57g | Saturated Fat: 27g | Sodium: 413mg | Potassium: 971mg | Fiber: 9g | Sugar: 37g | Vitamin A: 1150IU | Vitamin C: 44mg | Calcium: 100mg | Iron: 7mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

We use affiliate links in our blog. When you click and purchase any ingredient, we get a small percentage as a commission at no cost to you. Thank you for supporting Veganbell! :) 

out now

our. cookbook.

similar recipes

comments

4 Responses

  1. Tried it last weekend. Was the best vegan and gf cheesecake I’ve ever made. Quite easy and clear instructions too. Recommend it 10/10

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating