Inspired by: @zarreen
Craving a sweet, creamy, and wonderfully refreshing dessert that's completely plant-based and requires no baking? Look no further! This Easy No-Bake Vegan Mango Cheesecake is a tropical dream come true, perfect for impressing guests or simply treating yourself. As abillion user @zarreen, the original creator of this delightful recipe, shared, it "Turns out really good. Surprised to find mangoes reasonably priced even though it's off season. Made from scratch! Truly awesome! Looks good, tastes good! Feels good!" And our community agrees, with comments like "Good joke and scary post!! 😂😳" and "😱😂🥭😋" highlighting just how enjoyable this recipe is.
This dairy-free and egg-free cheesecake is ideal for summer gatherings, special occasions, or whenever you need a quick, delicious dessert that comes together with minimal fuss. It's a fantastic solution for those with dietary restrictions or anyone looking to explore the vibrant world of vegan baking without turning on the oven.
Why You'll Love This No-Bake Mango Cheesecake
This recipe is designed for ease and maximum flavor, making it a go-to for busy home cooks and dessert enthusiasts alike. Forget complicated steps; this cheesecake relies on simple ingredients and a blender to achieve its luscious, silky texture. It's an answer to common questions like "How can I make a delicious vegan cheesecake without an oven?" or "What are some refreshing dairy-free dessert ideas?"
Ingredients
For the Crust:
- 1 ½ cups vegan digestive biscuits (or graham crackers), crushed
- ⅓ cup vegan butter, melted
For the Filling:
- 1 ½ cups raw cashews, soaked in hot water for at least 30 minutes and drained
- 1 ½ ripe mangoes (about 2 cups of chopped mango), peeled and pitted
- ¼ cup full-fat coconut cream (from a can, chilled overnight)
- ⅓ cup maple syrup (or agave syrup for an alternative sweetener)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for extra firmness)
- Pinch of sugar (if needed for taste, depending on mango sweetness)
For Garnish (Optional):
- Fresh mango slices
- Mint leaves
Equipment
- 8-inch springform pan
- Food processor or high-speed blender
- Mixing bowls
- Spatula
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed vegan digestive biscuits and melted vegan butter until well mixed. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Place the pan in the freezer while you prepare the filling.
- Prepare the Filling: In a high-speed blender, combine the drained soaked cashews, chopped mango, full-fat coconut cream, maple syrup, lemon juice, vanilla extract, and cornstarch (if using). Blend until completely smooth and creamy. This may take a few minutes, scraping down the sides as needed. Ensure there are no cashew pieces remaining.
- Assemble the Cheesecake: Pour the smooth mango filling over the chilled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
- Chill and Set: Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.
- Garnish and Serve: Once firm, carefully remove the cheesecake from the springform pan. Garnish with fresh mango slices and mint leaves, if desired. Slice and serve chilled.
Variations & Adaptations
- Gluten-Free: Use gluten-free graham crackers or a nut-based crust (e.g., blended almonds and dates) instead of digestive biscuits.
- Different Fruits: This recipe is highly adaptable! Substitute mango with other ripe fruits like passion fruit, strawberries, blueberries, or even a mixed berry blend for different flavor profiles.
- Chocolate Swirl: Melt some vegan dark chocolate and swirl it into a portion of the filling before pouring it over the crust for a decadent marble effect.
- Extra Creamy: For an even richer filling, add 2 tablespoons of vegan cream cheese alternative to the blender.
- Spiced: A pinch of cardamom or ginger in the filling can add an exotic twist.
Tips & Hacks
- Choosing Mangoes: For the best flavor, select ripe, fragrant mangoes. As @zarreen discovered, don't be afraid to check prices even when they're "off-season" – you might find a surprising deal! If fresh mangoes aren't available, high-quality frozen mango pulp can work in a pinch.
- Smooth Filling: Soaking cashews is crucial for a super smooth, creamy texture. Don't rush this step, and blend until there are absolutely no gritty bits. A high-speed blender makes a huge difference here.
- Chilling is Key: No-bake cheesecakes rely on chilling to set. Be patient and allow ample time in the refrigerator for the best results. For faster setting, a brief stint in the freezer (30-60 minutes) after initial chilling can help, but ensure it doesn't freeze solid.
- Easy Removal: Before serving, run a thin knife around the edge of the springform pan to ensure a clean release.
Relevant Image Links
Here are some images of this delicious vegan mango cheesecake to inspire your culinary creation:
Related Articles
Looking for more easy and delicious vegan recipes? Explore these other popular articles from abillion:
- Discover another fantastic no-bake dessert: Decadent & Easy Vegan Biscoff No-Bake Cheesecake Recipe (Dairy-Free)
- Craving more fruit-filled goodness? Check out: Simple Blueberry and Lemon Cheesecake
- Explore our collection of sweet treats: 11 Easy Christmas Desserts Anyone Can Make!
- For another quick and easy option: Easy No-Bake Vegan Peanut Butter Chocolate Cheesecake
Enjoy making this delightful dessert! We'd love to see your creations! Share your photos and thoughts on abillion, and tag @zarreen to show some love for the original inspiration!
