Ultimate Vegan No Bake Mango Cheesecake with Passion Fruit Glaze: Your Healthy Summer Dessert Dream
Welcome to the epitome of summer indulgence – our irresistible Vegan No Bake Mango Cheesecake with Passion Fruit Mango Glaze! This delightful dessert isn’t just a treat for your taste buds; it’s a testament to healthy eating, being entirely Gluten-Free, Eggless, Dairy-Free, and Refined Sugar-Free. Imagine a vibrant, creamy, and refreshing dessert that satisfies everyone, regardless of dietary preferences. This mango cheesecake promises to be the healthy, show-stopping dessert your whole family will absolutely adore, bringing a burst of tropical sunshine to any occasion.
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Why You’ll Adore This Vegan No Bake Mango Cheesecake
Raw, Vegan No Bake Cheesecakes are truly in a league of their own. They offer an unparalleled combination of ease, incredible flavor, and refreshing qualities, making them the ultimate choice for a fresh summer dessert. What’s not to love about a dessert that requires no oven, minimal effort, and delivers maximum satisfaction?
Whether you follow a vegan diet or are simply looking for a delicious and lighter alternative to traditional cheesecakes, these cashew-based creations are simply irresistible. Their naturally sweet and creamy profile makes them a universally loved treat. Furthermore, their versatility is a huge bonus! This Mango Cheesecake can be served as a standalone masterpiece, or you can elevate it further with a vibrant Mango Coulis or a rich Mango Curd. Prepare for rave reviews from everyone at the table.
Beyond their delightful taste, this vegan mango cheesecake shines as a healthy dessert option. By ditching refined sugars, dairy, and eggs, we create a treat that’s rich in natural nutrients from fruits and nuts, offering a guilt-free indulgence that supports a balanced lifestyle. It’s the perfect way to enjoy a sweet ending without compromising your health goals, making it an ideal choice for health-conscious families looking for delicious, wholesome options.
Understanding the Magic of Vegan Cheesecake
Creating a Vegan Cheesecake might sound complex, but the underlying process is remarkably consistent and straightforward, which is precisely what makes experimenting with flavors so much fun! The fundamental structure of most vegan cheesecakes involves two main components: the crust and the dairy-free cream filling.
The Vegan Cheesecake Crust typically consists of a blend of nuts, softened dates, and coconut oil. This combination creates a rich, flavorful, and perfectly firm base without the need for baking. The dates provide natural sweetness and act as a binder, while the nuts contribute texture and healthy fats, forming a foundational layer that complements the creamy filling beautifully.
For the creamy, decadent Dairy-Free Cream Filling, various techniques and ingredients can be employed:
- Soaked Cashews: This is a popular and highly effective method, yielding an incredibly smooth and rich texture that closely mimics traditional cream cheese. The cashews are soaked to soften them, making them easy to blend into a luscious cream.
- Silken Tofu: Offering a lighter, often less caloric option, silken tofu can also create a smooth filling. It’s known for its neutral flavor profile, allowing the other ingredients to shine.
- Dairy-Free Vegan Cream Cheese or Plant-Based Yogurts: These store-bought alternatives offer convenience and can replicate the tangy flavor of conventional cheesecake. However, they may vary in texture and sweetness, requiring adjustments to the recipe.
Regardless of the specific ingredients you choose for your vegan cheesecake, the most essential tool you’ll need is a powerful food processor or high-speed blender. This will ensure your crust achieves the desired crunchy or smooth consistency and that your dairy-free cream filling is perfectly soft, velvety, and free of any gritty textures. It’s the key to achieving that signature smooth cheesecake experience.
Crafting Creaminess: Vegan Cheesecake with Cashews
While there are several fantastic ways to create a luscious vegan cheesecake filling, as mentioned above, the “Soaked Cashews” technique remains my personal favorite and the one I’ve perfected for this Vegan No Bake Mango Cheesecake. And despite sounding like a specialized method, it truly couldn’t be simpler!
The main secret lies in advanced planning. All you need to do is remember to soak your raw cashews in water. For the best results, leaving them to soak overnight (at least 5-6 hours) will ensure they are perfectly softened and ready to be blended into an ultra-creamy, silky-smooth texture. This soaking process is vital for two reasons: it softens the cashews, making them easier to process into a smooth cream, and it also aids in digestibility by breaking down some of their natural compounds. If you’re short on time, a quick soak in hot water for about 30-60 minutes can work, but overnight soaking truly yields the most superior creaminess.
Deconstructing the Deliciousness: Key Ingredients
This remarkable Vegan No Bake Mango Cheesecake is expertly crafted from three distinct, yet perfectly harmonious elements, each contributing to its unique texture and incredible tropical flavor profile. Let’s explore the role of each component in creating this healthy summer dessert.
The Crunchy & Nutty Raw Cheesecake Base
The first foundational element is the crust. As previously mentioned, the beauty of a raw, vegan crust is its adaptability; you can essentially use any combination of nuts, blended with dates, to achieve that perfectly crunchy or chewy base. For this specific no-bake mango cheesecake, I’ve chosen a blend of Hazelnuts and Almonds. Their rich, slightly earthy flavors perfectly complement the bright, sweet notes of mango and the tangy zest of passion fruit, creating a truly harmonious taste experience.
To further enhance both the texture and tropical flavor, I’ve incorporated Desiccated Coconut into the crust. This addition provides an extra layer of crunch and a subtle sweetness that transports you straight to a sunny beach. The binding and natural sweetness come from Soaked Pitted Dates, which are essential for holding the crust together. For an optional touch of extra sweetness, Rice Malt Syrup (or Agave Syrup) can be added. Finally, Melted Coconut Oil plays a crucial role. It’s one of the most vital ingredients in this recipe because it acts as the primary setting agent, ensuring all the elements of the crust bind together firmly as it chills. This thoughtfully constructed crust is not only bursting with flavor but also proudly Dairy-Free, Gluten-Free, and Grain-Free, making it accessible to many dietary needs.
The Silky Dairy-Free Mango Cream
The second, and perhaps most defining, element of this cheesecake is the luscious Dairy-Free Mango Cream. As detailed earlier, the foundation of this velvety cream is the magic of Soaked Cashews. Once blended, these humble nuts transform into an incredibly smooth, rich, and creamy base that forms the heart of our cheesecake, perfectly mimicking the texture of traditional dairy cream cheese.
For the star flavor of this cheesecake, we turn to ripe, sweet Mangoes, preferably frozen to ensure a thick, cold cream when blended. Mangoes infuse the filling with their tropical essence and natural sweetness. To enhance the creaminess and introduce another layer of tropical richness, Coconut Cream is incorporated. A squeeze of fresh Lemon Juice is a crucial addition here; it not only brightens and boosts the natural sweetness and tang of the mango flavor but also expertly balances the overall sweetness from the dates and any added Rice Malt Syrup, preventing the cheesecake from being overly cloying. Additional Pitted Dates and Rice Malt Syrup provide controlled sweetness, allowing you to adjust to your personal preference, ensuring a perfectly balanced and utterly delicious Vegan Mango Cheesecake.
The Dazzling Mango Passion Fruit Glaze
The final, and arguably most exciting, element of this recipe is the vibrant Passion Fruit Mango Glaze. This topping doesn’t just add an explosion of tropical flavor; it also brings a delightful visual appeal and an intriguing textural contrast to the smooth cream below. The sweet and tangy notes of mango and passion fruit are a match made in heaven, while the passion fruit’s tiny, edible seeds introduce a lovely, subtle crunch and a striking graphic pop of color that makes the dessert truly stand out.
Creating this dazzling glaze is surprisingly simple. You’ll need just a few key ingredients: frozen mango for its intense flavor and color, fresh passion fruit for its unique tartness and texture, a little water to adjust consistency, and my absolute favorite secret ingredient: Agar Agar Powder. This incredible plant-based gelling agent is what transforms a simple fruit puree into a beautiful, set glaze that holds its shape beautifully.
For those unfamiliar with Agar Agar, it’s a fantastic vegan alternative to gelatin, derived from algae. The main differences are that it is entirely plant-based (making it suitable for vegan diets) and it boasts a significantly stronger gelling power than traditional gelatin. The magic of agar agar is that it sets quickly once cooled. Simply add the Agar Agar Powder to any boiling liquid, whisk it in, and as soon as the temperature drops, it will begin to transform into a firm gel. This makes it perfect for achieving precise and beautiful glazes.
For this specific Vegan No Bake Mango Cheesecake, I opted for a highly visual, linear pattern for the Passion Fruit Mango Glaze. To achieve this elegant effect, I recommend pouring the warm glaze mixture into a Plastic Squeeze Bottle, similar to those used for condiments. It’s critical to work quickly while the mixture is still hot, as agar agar sets very rapidly upon contact with the cold cheesecake. Alternatively, if you prefer a simpler, full coverage, you can just pour the entire glaze over the top of the cheesecake for a uniformly glossy finish. Either way, the result is a stunning and delicious tropical topping.
Assembling Your Masterpiece: Step-by-Step Eggless Mango Cheesecake
Bringing this stunning Eggless Mango Cheesecake to life requires a bit of patience and strategic planning, as each layer needs adequate time to set in the freezer before the next is added. But trust me, the incredible outcome is well worth every moment!
Step 1: Prepare the Vegan Crust. Begin by crafting your flavorful Vegan Cheesecake Crust. Once blended to your desired texture (either fine for a smooth base or slightly coarser for more crunch), press it firmly and evenly into the bottom of a Round Springform Pan. For easy removal and a clean presentation, I highly recommend lining the bottom plate of your springform pan with a circle of baking paper. Use the bottom of a flat glass or a measuring cup to compact the crust mixture thoroughly, ensuring it’s dense and uniform. Immediately transfer the pan to the freezer to allow the crust to firm up while you prepare the next layer. This chilling step is crucial for achieving a stable base.
Step 2: Create the Dairy-Free Mango Cream. While your crust is setting, prepare the vibrant Dairy-Free Mango Cream filling. Blend all the ingredients until they are perfectly smooth and creamy, adjusting for sweetness and tartness as desired. Once the crust is sufficiently firm (after about 30 minutes in the freezer), pour the mango cream gently over it. Tap the pan lightly on your countertop a few times to release any trapped air bubbles, which will ensure a perfectly smooth surface for your cheesecake. Place the cheesecake back into the freezer for several hours, or until the cream layer is completely hard and set. This deep freeze is essential for stability and clean slices.
Step 3: Add the Dazzling Passion Fruit Mango Glaze. Finally, it’s time to prepare the exquisite Passion Fruit Mango Glaze. Once the mango cream layer is thoroughly frozen, prepare your glaze. Remember to work quickly once the agar agar is added and boiled, as it will begin to set very fast. Carefully pour or pipe the glaze over the hardened cheesecake. If using a squeeze bottle for a decorative pattern, ensure the cheesecake is very cold to allow the glaze to set instantly on contact. After applying the glaze, return the cheesecake to the freezer for a brief period to ensure the glaze is fully set.
Final Touch & Serving: Your No Bake Mango Cheesecake will be quite hard straight out of the freezer. For the best texture and flavor, it’s essential to transfer it to the refrigerator at least a couple of hours before you plan to serve it. This allows the cheesecake to soften slightly and become beautifully creamy and sliceable. For an extra touch of elegance and fresh flavor, garnish the top with a few fresh Mint Leaves and some Hazelnuts, sliced in half. This not only adds visual appeal but also enhances the overall aroma and taste, making each slice a true tropical delight.
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Recipe Card
Vegan No Bake Mango Cheesecake
Print Recipe
Ingredients
Vegan Cheesecake Crust
- 1 dozen Pitted Dates (Medjool preferred)
- 25 gr (1/3 cup) Desiccated Coconut
- 80 ml (1/3 cup) Coconut Oil, melted
- 130 gr (1 cup) Hazelnuts (raw, unsalted)
- 70 gr (1/2 cup) Almonds (raw, unsalted)
- 1 tbsp. Rice Malt Syrup or Agave Syrup (optional, for extra sweetness)
Dairy-Free Mango Cream
- 450 gr (15 oz) Frozen Mango (cubed)
- 400 ml Coconut Cream (1 can, chilled, thick part only)
- 350 gr (2 cups) Cashews (raw, soaked)
- 1 Lemon, Juiced (about 2-3 tbsp)
- 2 tbsp. Coconut Oil, melted
- 6 Pitted Dates (Medjool preferred)
- 1 tbsp. Rice Malt Syrup or Agave Syrup (optional, for extra sweetness)
Passion Fruit Mango Glaze
- 50 gr (1.8 oz) Frozen Mango
- 60 ml (1/4 cup) Water
- 1 Passion Fruit (pulp and seeds)
- 1/4 teasp. Agar Agar Powder
Instructions
- The night before you plan to make this Vegan No Bake Mango Cheesecake (or at least 5 hours prior), place the Pitted Dates (for the crust and cream) and the Raw Cashews in two separate bowls. Cover them completely with fresh water. Allow them to soak until you are ready to use them, then drain them very well, pressing out as much excess water as possible. This step ensures optimal creaminess and texture.
Vegan Cheesecake Crust
- In the bowl of your food processor, combine the well-drained Soaked Pitted Dates, Desiccated Coconut, Hazelnuts, Almonds, melted Coconut Oil, and Rice Malt Syrup (if using). Pulse the ingredients until they are thoroughly blended together and form a thick, sticky paste. You can adjust the blending time to achieve your desired crust texture – either very smoothly blended for a uniform base or roughly blended for more textural crunch (See note 1).
- Line the bottom of a 9-inch (23cm) Springform Pan with baking paper for easy release. Transfer the crust mixture into the prepared pan and press it down firmly and evenly over the entire bottom surface. Use the bottom of a flat cup or your fingers to pack the dough tightly. Place the pan in the freezer to set for approximately 30 minutes while you prepare the filling.
Dairy-Free Mango Cream
- Clean out your food processor bowl (or use a high-speed blender). Add the Frozen Mangoes, the thick part of the chilled Coconut Cream, fresh Lemon Juice, well-drained Soaked Cashews, melted Coconut Oil, Pitted Dates (for the cream), and Rice Malt Syrup (if using). Process on high speed until the mixture is completely smooth and creamy. This may take a few minutes, so be patient and scrape down the sides as needed. Taste and adjust the sugar and sour levels to your preference, adding more lemon juice for tartness or syrup for sweetness.
- Pour the perfectly smooth Mango Cream over the cold cheesecake crust in the springform pan. Gently tap the pan on your kitchen counter a few times to release any air bubbles and ensure a perfectly level surface. Return the pan to the freezer for a couple of hours, or until the mango cream layer is completely hard and set. This is crucial for a beautifully structured cheesecake.
Passion Fruit Mango Glaze
- In a mixer or small blender, blend the Frozen Mango (for the glaze) and Water until completely smooth. Once smooth, add the fresh Pulp and Seeds of the Passion Fruit and pulse just a couple of times. Be careful not to over-blend; you want the passion fruit seeds to remain mostly intact for texture and visual appeal.
- Transfer the mango and passion fruit puree into a small saucepan. Bring the mixture to a boil over medium heat. Add the Agar Agar Powder and whisk vigorously for about 1 to 2 minutes to ensure it is fully dissolved and activated. Remove the pot from the heat immediately. Swiftly pour the warm mixture into a plastic squeeze bottle for a decorative linear pattern, or simply pour it directly over the fully frozen cheesecake to cover the entire top. Work quickly as the glaze will set very fast once it comes into contact with the cold cheesecake. Place the cheesecake back into the freezer for a final quick chill to fully set the glaze.
- The Mango Cheesecake will be very hard when first removed from the freezer. For optimal creamy texture and ease of slicing, it is vital to transfer it to the refrigerator at least a couple of hours before you plan to serve it. This allows the cheesecake to thaw slightly and achieve its ideal consistency.
- Optional: To beautifully finish your No Bake Mango Cheesecake, consider garnishing with a few fresh Mint Leaves for a pop of color and freshness, and some Hazelnuts sliced in half, which echo the nuts in the crust and add another layer of flavor and texture.
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Notes
- You can blend the crust ingredients more or less to achieve different textures. A longer blend results in a smoother, more cohesive crust, while a shorter blend leaves some larger nut pieces for an extra delightful crunch.
Nutrition (per serving)