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No-Bake Mango Cheesecake
Sapana Behl
A refreshing and delicious vegan no bake mango cheesecake topped with luscious mango jelly. This is a perfect dessert to serve at any party or get together.
5
from 1 vote
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Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Course
Cheesecakes, Dessert
Cuisine
American
Servings
8
People
Calories
380
kcal
Ingredients
1x
2x
3x
For Crust
1 1/2
cup
or about 15 digestive biscuits
1/2
cup
butter
, melted
For cashew cheese filling
1 1/2
cup
cashew nuts
(soaked in water overnight)
1/4
cup
coconut oil
1
cup
mango puree
1
teaspoon
lemon juice
1
teaspoon
lemon zest
1
teaspoon
vanilla extract
1/4
cup
honey
a pinch salt
For mango jelly
2
cups
mango puree
1/4
cup
water
2
tablespoon
agar agar/ china grass
Instructions
Grease an 8" round springform pan with oil or butter and set aside.
Place the digestive cookies and melted butter in a zip lock bag.
Press with rolling pin or alternatively pulse in food processor.
Spread the crumbs into the bottom of the springform pan.
Press with back of a spoon and let it set in the refrigerator for 20 minutes.
Make filling
Pulse the soaked cashew nuts into the food processor for few minutes until light and creamy.
Add in coconut oil, mango puree, lemon juice, zest, vanilla, salt and honey and pulse again to combine all the ingredients.
Pour the mango cashew cream into the biscuit layer and let it set in the refrigerator for few minutes until mango jelly is ready.
Make mango jelly
Chop the agar strand into small pieces. In a saucepan add water and agar agar. Bring it to boil and then strain the mixture.
Cool it for few minutes and then add it into the mango puree. Whisk until all the puree combines with agar agar.
Assemble the cheesecake
Pour the mango jelly o top of the mango cashew layer and place it in the refrigerator for 3 to 4 hours or until sets completely.
Remove from refrigerator. Demold from the pan. Slice and serve.
Notes
You may use dried nuts and dates crumbs for the crust layer to make it healthier.
Nutrition
Serving:
177
g
Calories:
380
kcal
Protein:
4
g
Fat:
28
g
Saturated Fat:
17
g
Polyunsaturated Fat:
1.7
g
Monounsaturated Fat:
7.8
g
Sodium:
186
mg
Potassium:
121
mg
Sugar:
22
g
Keyword
Mango Cheesecake, mango cheesecake topping, No Bake Mango Cheesecake, no-bake cheesecake
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!