Vegan No Bake Mango Cheesecake – DrNewMed Healthy Recipes for Healthy Eating

Oh my gosh, that mango-tt is wonderful! This cake truly meets all requirements!It’s vegan, gluten-free, doesn’t require baking, and it will definitely work. Perfectly ripe mangoes are the secret to this recipe.

Ingredients

For the crust:

1 ½ cups vegan graham cracker crumbs (or any other vegan cookie crumbs)
¼ cup melted coconut oil
2 tablespoons maple syrup

For the filling:

2 cups raw cashews (soaked in water for at least 4 hours or overnight)
1 cup fresh mango chunks
½ cup coconut cream
¼ cup melted coconut oil
¼ cup maple syrup
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract

For the mango topping:

1 cup fresh mango chunks

Instructions

In a food processor, blend the graham cracker crumbs until they turn into fine crumbs. Add melted coconut oil and maple syrup, and pulse until well combined.
Press the crust mixture evenly into the bottom of a greased 8-inch springform pan or a pie dish. Place it in the refrigerator while preparing the filling.
Drain the soaked cashews and rinse them under cold water.
In the food processor, combine the soaked cashews, mango chunks, coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
Pour the filling mixture onto the crust and spread it evenly using a spatula.
Place the cheesecake in the refrigerator and let it set for at least 6 hours, preferably overnight.
Before serving, decorate the top with fresh mango chunks.
To serve, remove the sides of the springform pan or carefully slice and serve directly from the pie dish.