This beautiful tropical Mango & Coconut Vegan Cheesecake is packed full of flavour and nutritional goodness. Mangoes are an excellent source of vitamin C, beta-carotene and antioxidants that help promote glowing healthy skin. This wholesome gluten-free and dairy-free cheesecake is loaded with plant-based protein, zinc, healthy fats and dietary fibre. This cheesecake makes a delicious afternoon treat with a cup of tea or a healthy dessert.
Mango & Coconut Vegan Cheesecake
10 medjool dates
1/2 cup desiccated coconut
1/4 cup coconut oil, melted
1 ½ cup mixed nuts (almonds, hazelnuts, brazil nuts, pecans)
450g mango flesh (fresh or frozen)
1 x 400ml can coconut cream
2 cups raw cashew nuts
Juice of 2 limes
2 Tbsp coconut oil, melted
3 Tbsp raw honey or coconut nectar
1 tsp vanilla bean paste or extract
1 1/2 tsp agar-agar powder
- Soak cashews overnight in cold water or hot water for 2-3 hours. Drain well.
- To make the crust place dates, coconut nuts, coconut oil and honey in your food processor and blitz until you have a fine crumbly mixture that sticks together.
- Press mixture into the base of a cake tin lined with baking paper. Put in the freezer for 40 minutes.
- Place all filling ingredients in to the food processor and blend until well combined and a creamy consistency. Pour mixture over the base and put it back in the freezer for 2 hours, until set.
- Place water in small saucepan and sprinkle with agar-agar or gelatin and let sit for 5 minutes. Bring to boil and take off the heat. Allow it to cool for 5 minutes.
- Whisk through mango puree and lime juice.
- Pour mixture over your cheesecake. Make sure it’s evenly covered and put it back in the freezer for 30 minutes to set.
- Transfer your cheesecake to the fridge for a couple of hours before serving so it softens up. Top with sliced mango pieces or flaked coconut to serve.
TIP: You can substitute agar for gelatin powder in equal amounts. One teaspoon of gelatin or agar will set 1 cup of liquid.