What’s better than a sweet, juicy mango? One amazing no bake mango cheesecake! Deliciously sweet and refreshing mango and coconut perfectly marries a moist and mouthwatering cake base that taste of cookies, spice and all things nice. This vegan mango cheesecake is also completely sugarfree, easy and quick to make, and what’s best about it, it can be kept in a freezer for a few weeks, so whenever you need it, it’s on the table in no time. Just load it with colorful fruits and it’s ready to go.

Ingredients for a 24cm cake

Base

 

  • 20 fresh medjool dates pitted
  • 150g roasted hazelnuts
  • 1 tsp vanilla extract
  • 1 tsp carob powder

“Cheese” layer

 

  • 220g cashews, pre soaked overnight or min 3H
  • 140ml coconut cream
  • 4tbsp coconut flour
  • 2 limes
  • 2 mangoes
  • 200g fresh pineapple

Top layer

  • 2 mangoes
  • 4tbsp mango chia jam

Let’s make the cake!

I love the simplicity of making vegan cheesecakes! Let’s take the base layer for example, you just pop all of the ingredients into a food processor and whizzzz, blend it all well and you’re done! Yeah, that’s it. Just spread and firmly press it into a cake tin and leave it in a freezer or a fridge if you’re going to serve the cake immediately. By the way, this must have been the most delicious cake base I’ve ever made, hazelnuts and carob worked miracles here!

For the cheese, creamy layer, blend the cashews into a thick paste, add the coconut cream, mangoes and a juice of 2 limes. When done, mix in the coconut flour. Chop the pineapple, spread it onto a cake base then pour the cream on top and return the cake to cool and set until firm. If you’re in a hurry, then pop it in a freezer, it will be ready in some 10 minutes otherwise, better to have it set in a fridge overnight so all of the flavors can properly blend and come together into a tropical perfection.

For the topping, simply blend the mangoes and spread over the cake. Pure mangoes mixed with some chia mango jam worked really great. To make the jam, blend additional 2 mangoes, add 2 tbsp of chia seeds, half vanilla stick beans, bring it all to boil and cook at mid heat for some 5 minutes, or until the seeds soak up the juice and everything turns into a thick, jam like texture. Let it cool down and then play topping your cake with the jam, mangoes and loads of fruits.

Happy cooking!

And if you love no bake cakes, you might also look up this spectacular figs in balsamico tart or this gorgeous blackberry minty one.

Lots of love, Jelena