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mango cheesecake recipe

No-bake Vegan Mango Cheesecake – Easy!

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5 from 1 review

  • Author: Maiko
  • Total Time: 4 hours 25 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan

Description

This vegan mango cheesecake is full of delicious mango flavour, rich, creamy, so delicious and made with only 10 ingredients! This recipe is a no-bake cheesecake so it’s incredibly easy to make and can be served as an ice cream cheesecake. A perfect treat to make for summer.

Ingredients

Scale

For the crust

For the cheesecake filling (Everything at room temperature)

For the whipped cream

  • 1/2 cup (125ml) soy whipping ceram
  • 1/4 cup (60ml) maple syrup

For the mango jelly

  • 3/4 cup (115g) mango, pureed
  • 3/4 cup (100g) mango, cut into cubes
  • 1/2 tsp agar powder

Instructions

  1. Put the digestive biscuits in a food processor and process until it’s very fine like flour about 2-3 mins.
  2. Transfer the processed biscuits to a large mixing bowl, and add the melted vegan butter and coconut oil. Mix until it’s crumbly and like wet sand.
  3. Pour the crust mixture into a lined 18cm (7in) cake tin and press down to the bottom and the side firmly using a spoon or the bottom of a glass. Cover with clingfilm and place in the freezer.
  4. Mix the agar powder with water in a small bowl and microwave it carefully at 10 second intervals until it’s hot and the agar powder is completely dissolved.
  5. Put all the ingredients for the cheesecake filling including the agar mixture in a high-speed blender and blend until silky smooth. 
  6. Pour the mango cheesecake filling into the crust layer and smooth the top evenly with a spatula. Place it in the freezer for at least 4 hours or in the fridge overnight.
  7. Make the mango jelly and whipped cream right before you take the cheesecake out of the freezer or fridge. Prepare the mangos for mango jelly by cutting them into cubes, and puree the amount for mango puree in a food processor.
  8. In a medium-size saucepan, add the mango puree and agar powder and stir well. Cook on medium heat until it gets to a boiling point, turn down the heat and cook for a further 1-2 mins.
  9. Take it off the heat and add the mango cubes and stir to coat them with the mango jelly. Let it cool down until it’s not hot and warm to the touch. Pour the jelly mixture onto the cheesecake and put it back in the freezer to set.
  10. Whip it with either a hand mixer or stand mixer until it’s fluffy, creamy and makes a nice firm peak. It takes about 4-5 mins.
  11. Take the cheesecake out of the tin and frost the edge of the cheesecake with the whipped cream. Slice and enjoy!

Equipment

Notes

Make sure all ingredients for the cheesecake filling are at room temperature! Otherwise, the ingredients that firm up the cheesecake can solidify quickly in the blending process and leaves lumps of them.

Make sure to process the digestives until it’s very fine like almost flour.

If you are using frozen mangos, defrost them completely and let them be at room temperature before making this recipe.

This no-bae cheesecake is prone to heat, so if you rested it in the fridge serve it as soon as you take it out.

  • Prep Time: 25 mins
  • Resting time: 4 hours
  • Category: Cheesecake
  • Method: No-bake

Find it online: https://thechestnutbakery.com/no-bake-vegan-mango-cheesecake/