VEGAN MANGO CHEESECAKE (NO-BAKE)
Ingredients
For the Crust:
1½ cups vegan graham cracker crumbs or oats
¼ cup coconut oil or vegan butter, melted
2 tbsp maple syrup
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For the Cheesecake Layer:
1½ cups raw cashews (soaked 4–6 hours or overnight)
¾ cup full-fat coconut milk
¼ cup coconut oil, melted
¼ cup maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
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For the Mango Layer:
1½ cups ripe mango chunks (fresh or frozen/thawed)
2 tbsp maple syrup (adjust to taste)
1 tbsp lemon juice
1½ tsp agar-agar powder (or 1½ tsp cornstarch for softer set)
¼ cup water
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For Topping (Optional):
Fresh mango slices
Mango glaze or drizzle
Mint leaves
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Instructions
1. Make the Crust:
1. Mix graham crumbs, melted coconut oil, and maple syrup.
2. Press firmly into the bottom of a lined springform pan (7"–8").
3. Freeze while you prepare the filling.
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2. Make the Cheesecake Filling:
1. Drain soaked cashews. Blend with coconut milk, oil, maple syrup, lemon juice, vanilla, and salt until silky smooth.
2. Pour over crust and smooth the top. Freeze for 1–2 hours to firm up.
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3. Make the Mango Layer:
1. Blend mango, syrup, and lemon juice into a purée.
2. In a small pot, whisk agar-agar (or cornstarch) into water. Bring to a gentle simmer, then stir in mango purée.
3. Simmer for 2–3 mins until slightly thickened. Let cool 5 mins, then pour over cheesecake layer.
4. Chill in fridge for 4 hours or until fully set.
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4. Garnish & Serve:
Top with fresh mango slices and optional glaze.
Let sit at room temp for 10–15 minutes before slicing for best texture.