No Bake Vegetarian Mango Cheesecake Recipe
ThisVegan No Bake Mango Cheesecake with Passion Fruit Mango Glaze is the ultimate summer dessert. This Gluten-Free, Eggless, Dairy-Free and Refined Sugar Free Mango Cheesecake is a healthy dessert the whole family will love!
Raw, Vegan Cheesecakes are. just. the. best. Not only they are super easy to make, they are also so delicious and absolutely perfect as a fresh summer dessert!
It doesn't matter whether or not you are vegan, these cashew based cheesecakes are just yummy treats. And I love how versatile they are too!
Quite The Perfect Recipe For No Bake Mango Cheesecake … Deliciously Easy
Serve it on its own or with a delicious Mango Coulis or Mango Curd, this Mango Cheesecake will be a hit with the whole family.
The process to make Vegan Cheesecakes is pretty much always the same; which is why it is so easy to experiment with flavouring ingredients.
No matter what ingredients, nuts or fruits you decide to use for your vegan cheesecake, the most important element will be a food processor to blend everything into a crunchy crust and a soft, smooth dairy-free cream.
No Bake Eggless Mango Cheesecake
Although there are different ways to make a Vegan Cheesecake like explained above, I have only ever tried the Soaked Cashews technique.
Calling it a technique makes it sounds long and complicated when really, it couldn't be easier... All you need to do is plan ahead - and leave your raw cashews to soak in water overnight.
First, the crust. Like I said above, you can basically use any type of nuts and blend them with dates to create the crusty base.
Best No Bake Mango Cheesecake
The Coconut Oil may be one of the most important ingredient of the recipe because it is what will hold all the elements together when it cools down. This crust is Dairy Free, Gluten Free and Grain Free.
For this cheesecake, I used Mangoes as the main flavour as well as Coconut Cream. Using Lemon Juice is a great way to boost the Mango Flavour and balance the sweetness of the Dates and the Rice Malt Syrup.
The last element of this recipe is maybe the most fun one: the Passion Fruit Mango Glaze. Not only the two Fruits flavours work perfectly together, the Passion Fruit brings a really nice crunchy element - as well as a very graphic pop of colour.
Vegan No Bake Mango Cheesecake
Making that Glaze is extremely easy. All you need is some frozen mango, one passion fruit, a little bit of water and my favourite ingredient: Agar Agar Powder. This will help you transform a nice, tropical fruit puree into a delicious glaze.
If you have never heard of - or used - Agar, it is a plant-based gelling agent that is very similar to Gelatine. The main difference is that it is made out of Algae (so it is Vegan) and it is super strong.
Add the Agar Agar Powder to any boiling liquid and it will turn into a gel as soon as the temperature drops!
Raw Coconut Mango Cheesecake
For this Mango Cheesecake, I used the Passion Fruit Mango Glaze in a very graphic, linear way. To create that effect, I poured my warm mixture into a Plastic Squeeze Bottle like the ones you would use for condiments.
It is important to do it when the mixture is still hot because it will set very quickly once it gets into contact with the cold cheesecake. Alternatively, you can also simply completely cover the top of the cheesecake with the Glaze.
To assemble the Mango Cheesecake, you will need a few hours as each element needs to set in the freezer before you pour the next one.
No Bake Mango Cheesecake (without Gelatin)
First, make the Cheesecake Vegan Crust and press it at the bottom of a Round Springform Pan. I recommend lining the bottom plate with baking paper. Place it in the freezer and start preparing the Dairy Free Mango Cream while it is setting.
Pour it over the crust and place it back into the freezer for a couple of hours - or until completely set. Lastly, make the Passion Fruit Mango Glaze and pour it over the cheesecake.
Finish with a few Mint Leaves and Hazelnuts. Remove from the freezer and place in the fridge at least a couple of hours before serving.
Baked Mango Lassi Cheesecake
Made this recipe? Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
This delicious Gluten Free, Dairy Free, Vegan No Bake Mango Cheesecake with a Mango Passion Fruit glaze is the ultimate tropical healthy summer dessert!
Calories: 644 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 53 g | Saturated Fat: 27 g | Sodium: 13 mg | Potassium: 723 mg | Fiber: 8 g | Sugar: 22 g | Vitamin A: 649 IU | Vitamin C: 29 mg | Calcium: 67 mg | Iron: 5 mg
Ginger Mango Mousse Cake (no Bake, Gf, Vegan, No Refined Sugar)
Tried this Recipe? Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!Baked vegan mango cheesecake with a creamy custard-like filling and classic cookie crust. This recipe is perfect for Summer or when you
Lots of mango cheesecake recipes are just plain cheesecakes topped with mango puree. In contrast, this cheesecake has mango IN the filling and ON top and is bursting with flavor.
Since this is a baked mango cheesecake, it's so much smoother and richer than any no-bake cheesecake. Even my incredibly fussy non-vegan partner and his colleagues enjoyed it!
No Bake Mango Cheesecake (no Eggs & Gelatin)
Unlike other vegan cheesecakes, this recipe has no cashews, coconut oil, agar agar powder and no dates! And it does NOT taste like coconut! If you do prefer a 'healthier' cheesecake, check out my no-bake mango cheesecake bars.
First, make sure your filling ingredients are at room temperature! This creates a smoother batter and ultimately a silkier vegan mango cheesecake.
I used vegan cream cheese for the most classic cheesecake flavor and texture. If you prefer a cheesecake without cream cheese, check out my other baked vegan cheesecake recipe.
No Bake Mango Kokos Käsekuchen
Thick canned coconut cream which can be substituted with firm silken tofu. Make sure you buy coconut cream rather than coconut milk!
Fresh or canned mango puree. If you use fresh mangoes, I'd suggest choosing slightly overripe ones and the most flavorsome variety you can find. If you use canned mango puree, it's often pre-sweetened so you may need to reduce the amount of sugar for the filling.
Corn starch which replaces eggs to set the vegan mango cheesecake. Corn starch gives the cheesecake a custard-like texture compared to cheesecakes which rely on coconut oil, agar or vegan gelatin!
Vegan Mango And Ginger Cheesecake
First, crush your cookies in a food processor or blender until it forms fine crumbs. Add your melted butter and pulse until combined.
If you're using fresh mango, first process/blend your mango until it forms a puree. Some mango varieties are very stringy so you
Add the rest of the ingredients for the cheesecake filling to your processor/blender. Process until it's as smooth as possible and there are NO lumps.
Fruchtiger No Bake Mango Cheesecake
Although it's not 100% necessary, I'd recommend using a water bath to bake this vegan mango cheesecake. It minimizes the chances of cracking and ensures a smoother textured cheesecake.
The traditional way to make a water bath is to wrap your cake tin in aluminum foil and place it in a large shallow dish of hot water, shown by Sally's Baking Addiction.
Don't know if you have a suitable shallow dish? Well, most ovens come with a large black baking tray which is *perfect* for water baths! You can:
No Bake Mango Cheesecake In A Jar
You can turn off the oven when the edges of your baked mango cheesecake look slightly cooked but a ~2-inches (5 cm) circle in the middle is still jiggly.
Leave the cheesecake in the hot/warm oven and slightly open the oven door. Allow the cheesecake to sit in the oven for about 1 hour. In the past, I've left my cheesecake in the cooling oven for a few hours and it's fine!
For the base, crush the cookies in a bag, add the crumbs to a mixing bowl and combine it with the melted butter.
No Bake Passionfruit Cheesecake
For the filling, you may use an electric whisk or manual whisk to mix together the ingredients. Just make sure the final batter has NO lumps.
To halve the recipe, I'd recommend baking the mango cheesecake in an 8 or 9-inch loaf tin (or a tin of a similar size) and baking it for only 30 minutes.
Baked vegan mango cheesecake with a creamy custard-like filling and classic cookie crust. This recipe is perfect for Summer or when you need to be transported to a tropical island!
Mango Cheesecake (no Bake & Eggless)
Serving: 1 serve without mango puree on top | Calories: 313 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 25 g | Cholesterol: 2 mg | Sodium: 244 mg | Potassium: 76 mg | Fiber: 3 g | Sugar: 12 g | Vitamin A: 646 IU | Vitamin C: 3 mg | Calcium: 33 mg | Iron: 3 mg
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This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.Another instalment in the no-bake cheesecake saga –
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