Vegan no-bake mango cheesecake

Since I moved back to London, cooking became quite challenging. Not just because I have to focus on my work, but also I have a tiny kitchen with no oven! That’s right, I am starting a cooking blog and I have no oven, unbelievable!!!!!!

However, I am trying to stay positive, as one says ‘when one door closes, another opens’. My kitchen situation left me no choice but to look for alternatives for baked cakes and desserts. After 3 months of researching, exploring, trying, testing and making, I end up really fond of no-bake and raw desserts.

I made my very first vegan cheesecake by following Well Vegan’s recipe, and later I tried Lazy Cat Kitchen’s recipe (what a great website name, MEOW!!!!!). I would say both recipes are great, but I probably prefer the presentation of the Lazy Cat Kitchen recipe. After trying these two different mango cheesecake recipes, I was more confident with creating my own version. Here we go, this is my delicious vegan mango cheesecake recipe.

To make a creamy and smooth vegan cheesecake, you will need to soak the cashews in cold water for 6-8 hours. I would suggest you soak them over-night before baking if you don’t have a powerful food processor like me.

Drain the water and shake the cashews through a sieve to remove excess liquid before use.

First, let’s start with the crust. It is so simple, just throw all the crust ingredients into a food processor and blend until you get a fine meal. Pour the ground crust mixture into the lined cake tin and press firmly into the edges until the bottom is covered evenly.

The next layer is the ‘cheesecake’…

Add the cashews into a cleaned and dried food processor and blend for 2- 3 minutes until creamy. Then drop in all the rest of cheesecake ingredients and blend for another 2-3 minutes.

Pour the cheesecake filling over the crust and give the tin a little gentle shake to make the cake level.

If you are in a colder region, the cheesecake filling may be more solid because of the coconut oil. If this is the case, once you’ve poured the cheesecake onto the base, you can place a piece of cling film on top and flatten it out by hand.

The last layer is mango and i’m going to I give you two options for how to do this part.

For the standard version, place the mango and maple syrup into food processor and blend until it makes a smooth purée.

Heat the mango purée in a small saucepan on medium-low heat, add in the agar agar powder and cook for 3-4 minutes, stir well.

Pour the purée over the cheesecake, again giving the mould little shake to flatten the surface.

For the raw version or if you don’t have agar agar powder, you can cross out the maple syrup and agar agar powder from the topping ingredient list. Simply slice the mango into very thin slices and lay them evenly on top of the cake.

Decorate the cake with blueberries and almond flakes. Chill in the refrigerator for 6-8 hours before serving.

Sweet, tangy, refreshing and creamy. This vegan mango cheesecake is a fantastic summer treat bursting with tropical mango flavour!

The cooking time, ingredients list and instructions may look quite long and intimidating, but making your own vegan cheesecake is actually way easier than you think. All you need to do is mix the ingredients for each section, blend, and pour them into the cake tin in layers, that’s all!

This cake can be stored in the refrigerator for 4-5 days, it can also be stored in the freezer for weeks. You may even enjoy it half-frozen like a fluffy ice cream cake!

This is my very first vegan cheesecake recipe and more vegan cheesecake recipes are coming I promise! Meanwhile please check out my other no-bake dessert recipes, sweet potato chocolate truffles and raw vegan avocado chocolate tart.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!