I’m so excited to share this delightful recipe for vegan mango cheesecake! If you’re a fan of creamy desserts that are not only delicious but also pretty healthy, you’re in for a treat. This mango cheesecake takes me back to warm, sun-soaked days—imagine lounging by the pool with a slice of this when the temperature rises. With the sweet, tropical flavor of mango and a signature nutty crust, this cheesecake is a total showstopper at any gathering!
Not only does this vegan cheesecake satisfy your sweet tooth, but it’s also incredibly easy to make! Plus, it doesn’t require any fancy baking skills. Just a little soaking, blending, freezing, and (my favorite part) indulging. So, let’s dive in and whip up something absolutely scrumptious!
What’s in Vegan Mango Cheesecake?
Nuts (Almonds or Cashews): These provide the foundation for the crust, lending a lovely crunch and nourishment. I often lean toward almonds for their subtle sweetness and great texture, but feel free to use whatever nuts you’ve got on hand!
Medjool Dates: These beauties serve as the sticky sweetener for our crust. They not only bind everything together but also add a caramel-like flavor that’s hard to resist! Make sure they’re soft for the best results.
Cashews: When soaked and blended, cashews turn into a creamy dream that forms the base of our cheesecake filling. I love using raw cashews for a neutral flavor, but roasted can add a hint of nuttiness if you prefer.
Coconut Cream: This ingredient gives the cheesecake its rich and creamy texture. I usually grab a can of full-fat coconut milk and scoop out the thick cream—it’s the secret to that luscious feel!
Maple Syrup: As a natural sweetener, maple syrup perfectly complements the tropical flavor of mango. It’s also a wonderful alternative to refined sugars.
Vanilla Extract: This is the magic that elevates the flavors in our filling. I always go for pure vanilla extract for that extra depth and aroma.
Mango: Our star ingredient! The vibrant mango puree on top of the cheesecake not only looks gorgeous but also adds tropical sweetness that completes the dish.
Is Vegan Mango Cheesecake Good for You?
Oh, absolutely! This dessert comes with some amazing health benefits, even though it’s a treat.
Coconut Cream: While it’s rich in fat, many health experts believe that coconut fat can be beneficial for effective energy use in the body and may even support heart health when consumed in moderation.
Cashews: Packed with antioxidants, vitamins, and minerals, these nuts are a great source of plant-based protein and healthy fats.
Dates: These natural sweeteners are high in fiber, which can aid in digestion and help maintain steady blood sugar levels (as long as you don’t go overboard!).
However, it’s always best to enjoy desserts in moderation, particularly when they contain rich ingredients like coconut cream. But rest assured, you’ll be treating yourself to a wholesome dessert with this recipe!
Ingredients for Vegan Mango Cheesecake
– 1 cup nuts (almonds or cashews)
– 1 cup Medjool dates, pitted
– 1 cup raw cashews, soaked for at least 4 hours
– 1 cup coconut cream (from a can of full-fat coconut milk)
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 2 ripe mangoes, pureed
This recipe serves about 8 slices of creamy, dairy-free bliss.
How to Make Vegan Mango Cheesecake?
1. **Prepare the Crust:** In a food processor, blend the nuts and Medjool dates together until they resemble a fine crumb. You want it to stick together when pressed. If it’s too dry, you can add a few more dates.
2. **Set the Crust:** Press this mixture into the bottom of a springform pan, spreading it evenly across. Make sure to compact it well—this will help keep it together when you cut your slices later.
3. **Blend the Filling:** In that same food processor, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until completely smooth and creamy—you might need to scrape down the sides a couple of times!
4. **Pour and Freeze:** Pour the creamy filling over the nut and date crust, spreading it evenly. Cover with plastic wrap and freeze for at least 4 hours, or until set.
5. **Make the Mango Topping:** While the cheesecake sets, puree the ripe mangoes in a blender or food processor until smooth.
6. **Finish the Cheesecake:** Once the cheesecake is set, gently pour the mango puree on top. Use a spatula to spread it evenly and create a lovely layer.
7. **Slice and Serve:** Allow the cheesecake to sit at room temperature for about 10 minutes before slicing—this will make it easier to cut. Serve up those delicious slices and watch your loved ones enjoy every bite!
Creative Twists and Serving Suggestions!
– **Add a Zing:** Enhance the mango puree with a squeeze of lime juice for a refreshing twist.
– **Top It Off:** Consider adding shredded coconut or chopped fresh mint as a garnish!
– **Make it a Feature:** Serve with fresh mango slices on the side for a beautifully curated dessert plate.
I can’t wait for you to try this vegan mango cheesecake! It’s the kind of dessert that just lifts your spirits and tastes like sunshine on a plate. Once you whip it up, I’d love to hear how yours turned out! Enjoy every creamy, mango-y bite!
