This Vegan Mango Cheesecake is a creamy, tropical delight made entirely without dairy. It features a nutty crust, luscious mango-infused filling, and a vibrant mango glaze. Perfect for summer days, special occasions, or when you need a plant-based dessert that truly impresses.
Ingredients
For the Crust:
1 cup almonds or cashews
1 cup dates, pitted
1/2 cup shredded coconut
1 tbsp coconut oil
For the Filling:
2 cups soaked cashews (soaked 4-6 hours or overnight)
1 cup coconut cream
1/3 cup maple syrup or agave
1/2 cup mango puree
1 tbsp lemon juice
1 tsp vanilla extract
For the Mango Topping:
1 cup mango puree
2 tbsp cornstarch or agar-agar (depending on preference)
1 tbsp water
Fresh mango slices, for garnish
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