Add the warm dates and pulse until blended together, scraping down with a spatula every now and then. If you want to double it, you can use a 9" or a 10" cheesecake pan. Ingredients Base 70g / 2/3cup almond meal 40g / 1/3 cup coconut flour 2 Tbsp / 40ml coconut oil melted 2 Tbsp / 40ml rice malt syrup Mix in a bowl and press into a lined tin or silicon molds Filling 1 cup cashews / 150g (soaked for 30mins in boiling water or … Enjoy! After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. I mean really, I love cream cheese cheesecakes, but if I found out tomorrow I could only eat vegan cheesecakes I would be pretty happy with my life. Remove from freezer when set and allow to thaw for about 15 to 20 minutes. The list is at the end of the post so be sure to check it out!! This vegan mango cheesecake not only looks good, it’s healthful too. This was also my first no-bake cheesecake AND the easiest cheesecake I have ever made! I hope this helps! They are SO easy to make and without all the unnecessary fuss. Super excited to share this No Bake Vegan Mango Cheesecake with you all. I get fresh mangoes but if you can’t, you can always thaw frozen mangoes. Tropical Mango Coconut Cheesecake [Vegan, Gluten-Free] Advertisement. I hope that helps so much! My brother has already let me know that three slices belong to him, and part of me wants to make Mr. Bakes taste it, but the other part is feeling very selfish. Thank you. I learn so much from you as well! this trick sounds a bit crazy but it really works, I love Cheesecake………. What a wonderful week it was here at My mango was sweet but I wanted to add this sour touch to my cake) watch the video below , Your email address will not be published. I didn’t want to just create a regular cheesecake AND I wanted something to represent Jamaica so Vegan Mango Coconut Cheesecake it was! Thanks for sharing! Vegan Sweet Potato Cas, VEGAN GRAVY AND MASHED POTATOES !⁣ Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! When using your coconut cream, you want to use only the white parts that thickened up – NOT the coconut water. Whatever you do, ensure that you try my recipe or one of the many recipes down below! Gluten-free Recipes. Keep your cheesecake in the fridge to store for up to 2 weeks. Blend all coconut layer ingredients and pour on top of base, put back in freezer for 1 hour. I will admit that I was super sceptical about vegan cheesecake and I’m happy to say this was AMAZING! Set aside. Grain Free Recipes. If using the mango topping, place for about 30 minutes, then add the mango topping, then overnight. I know what you’re thinking…so, how does it taste?! Base: (16-18cm)15gr coconut oil35gr coconut flakes2 dates120gr almonds⠀Chia coconut layer: 235gr coconut milk (boxed one, not canned full fat coconut milk)20gr chia seeds300gr coconut yogurt4,5gr agar agar*you can also add sweetener to this layer, I have lots of sweetener in my mousse so I decided not to add it into this layer.⠀Mango mousse: 250gr vegan cream cheese or homemade cream cheese made from yogurt9gr agar agar210gr mango (fresh or frozen)120gr powdered sweetener of choice45gr yogurt250gr coconut cream (leave canned full fat coconut milk in the fridge overnight and then scoop thick cream from the top), 1 lemon (optional. I will try recipe for this cake. Also, I love coconut so much and used a lot of it in this recipe! Such a gorgeous looking cheesecake and I love the tropical flavour! Freeze overnight. You can use soaked and soften macadamia nuts instead. This stemmed from the fact that based on the amount of mangoes I’ve eaten in the past two weeks, I’ve in fact turned into a mango. You can add a bit more maple syrup if you want it sweeter. Put a can of full-fat coconut milk in your fridge overnight. I love this cake. I plan on making this weekend for my daughters 16th Birthday…Thank you. Vegan. This recipe looks amazing and healthy, The cake looks delicious too! Incredible! Also known as the best day ever, I’m partaking with a ton of other bloggers to bring you 65+ cheesecake recipes! I loved the contrast between the mango and the rest of the cheesecake. I would just let you know to be wary of the melting factor, which honestly happened after an hour and a half of sitting out *effects of a food blogger on crutches!! * and once I put this back into the freezer it was perfectly fine again. Keep it up great post. Wheat … It was perfect the first time. Raw Vegan. I genuinely see why people make no bake cheesecakes now! Dairy Free. Refined Sugar Free, Dairy-Free and simple to make. Thanks for reading! Place in the freezer overnight. Puree mango in a blender and spoon on top of cheesecake. Mango coconut cheesecake Vegan+Gluten-free+Sugar-free Ingredients: Base: (16-18cm) 15gr coconut oil 35gr coconut flakes 2 dates 120gr almonds ⠀ Chia coconut layer: 235gr coconut milk (boxed one, not canned full fat coconut milk) 20gr chia seeds 300gr coconut yogurt 4,5gr agar agar How many generous servings will this recipe make? Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you’ll fall in love with! We’re happy you found another recipe you like. Hi Jessica. Thanks so much Ghulam. The dates and nuts should mix together and be slightly sticky. Mix all the filling ingredients together in your blender (I would recommend something powerful such … Your email address will not be published. Hi Kathy! I really like the addition of Coconut Butter in this recipe because Mango and Coconut are basically the Bonnie and Clyde of the fruit world, sans the horrific crime spree. I used a 7” inch cheesecake pan for this recipe. We’ll definitely try to. Line an 8×8 inch baking sheet with parchment paper. With only 11 simple ingredients, this no-fuss vegan cheesecake tastes incredible. Pour filling over crust and smooth down. They taste great frozen or thawed for 5-10 minutes first. In a food processor blend together the almonds, dates, and shredded coconut until combined. Mix all the filling ingredients together in your blender (I would recommend something powerful such as a NutriBullet or VitaMIx or Ninja). Any coconut water will contribute to the icing of the cheesecake, which you don’t want any here! Remove and use spatula to scrape down anything that wasn't blended. Happy Thanksgiving from me and this Pu, MAKE THIS FOR THANKSGIVING! How are you planning to celebrate Cheesecake Day? Let’s go! The ingredients are so simple, and the cheese substitute is cashews soaked in water which create such an amazing texture when blended! Happy Cheesecake Day! Blend again for one minute or until the cheesecake is smooth (not grainy at all). 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Blend all of the mango layer except the passion fruit. Generous slices would be 6. wow!! A delicious and fresh No-Bake Vegan Mango Cheesecake that tastes like summer in a cup. This had all the right things about cheesecake – the slight tartness, the sweet delicious parts and best of all a rich and creamy base with a thick crust. soaked in hot water for 10 minutes then drained, you can substitute with almonds or walnuts, soaked overnight, or in hot water for one hour, drained, solid (aka hardened) coconut oil + 2 tablespoons, coconut cream from the coconut milk + 2 tablespoons, placed in the refrigerator from overnight (see notes below). Ensure to taste it! I loved this cheesecake, and the coconut flavour + the mango topping just took it over the top for me! Press the crust into a 6 inch cheesecake pan (I used a mug to press it evenly). I would like to make some cheese cake but my husband has alergie on cashew what else I can use instead? I hope your daughter has an amazing 16th birthday. Required fields are marked *.