Have you heard of a Vegan Cheesecake? Here’s a fresh new recipe for a Mango Cheesecake for satisfying the sweet tooth craving in all of us.
I made just the right bite-size mini mango cheesecake so you do not feel guilty for gobbling away a couple of these after dinner.
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I have only recently started to experiment with no-bake cheesecake varieties and decided to try my favorite fruit, mango.
With just a couple of trials, I got the creamy consistency a cheesecake ought to have.
Another reason for trying these cheesecakes at home is the price tag on a vegan cheesecake pie at the store.
Why plunk down $10 for a six-inch pie when you can enjoy a better-tasting version for far less?!
The feedback and the reaction I got from my kids told me all I needed to know as to how valuable it was! Here is some key information about vegan mango cheesecakes.
Main ingredients
This soy-free, gluten-free, and dairy-free vegan cheesecake version is primarily made with soaked cashews and coconut milk.
The natural fat in cashews and coconut milk makes it unbelievably smooth and decadent. For the crust or base, I used almonds blended with agave syrup.
As you can see, I barely had to add any sugar! That’s all taken care of, by the natural sweetness in mangoes and by agave syrup.
Check out other details in the recipe card.
Tips
- Soak the cashews for at least 4-6 hours. If you missed this, be sure to soak them in hot water for an hour or so. This is one big reason for the creaminess.
- The crust can be prepared with any nuts like pecans, walnuts, or hazelnuts.
- Refrigerate the coconut milk until the top layer gets thick. You only need the top layer for cheesecake.
- Any blender is good for blending the cheesecake batter. Just make sure your cake batter is creamy and smooth.
- The mini version of cheesecake needs cupcake holders. Just grease the cups with a little vegan butter or oil. Place a parchment paper strip in between the cups. (This idea is inspired by minimalist baker). Now you can lift the vegan cheesecake once it’s done. Or, you could also use a cupcake liner.
- Do not skip coconut oil. That’s what makes your cheesecake smooth and creamy. Otherwise, you will see an icy look on the top layer of the cake.
- You can add any toppings, today I have added the homemade mixed fruit jam.
Why Turmeric?
Apart from adding a wonderful color and flavor contrast, turmeric is an ingredient that brings balance to the recipe.
Its anti-inflammatory nature is a good feature for a dessert recipe such as cheesecake.
Turmeric has been used in India for thousands of years as a spice and medicinal herb.
It is an anti-inflammatory and helps healthy cholesterol levels. To know more health benefits of turmeric click here.
If you are preparing the cheesecake, it can be made in any pan(small round, or square-shaped). I like the mini version because it is easier to serve kids this way.
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📖 Recipe
Mini Mango Cheesecake
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ripe mango
- 1 Cup soaked cashews
- 4 tablespoon coconut oil
- ½ cup agave syrup
- ¼ teaspoon turmeric
- 3 tablespoon coconut cream - see notes
- 2 teaspoon lemon juice
For Crust
- 1 cup almonds
- 3 tablespoon agave or maple syrup
- 1 teaspoon coconut oil
Instructions
- Soak the cashews overnight or for at least 4 hours.1 Cup soaked cashews
- To prepare the crust, blend the almonds in blender or food processor to a coarse powder consistency.1 cup almonds
- Add 3 tablespoon agave and 1 teaspoon coconut oil to this and mix well.
- Now place the crust dough in the cupcake molds and apply some pressure on them with a spoon until it forms a tight base.
- Place the cupcake molds inside the refrigerator until the mango cheesecake batter is ready.
- Chop the mangoes and blend with 1 cup soaked cashews, 3 tablespoon coconut milk cream, turmeric, 4 tablespoon agave, 2 teaspoon lemon juice into a smooth and creamy consistency.1 ripe mango, 1 Cup soaked cashews, 3 tablespoon coconut cream, 2 teaspoon lemon juice, ¼ teaspoon turmeric
- Pour the batter inside the cupcake holder and remove any bubbles by taping 1 or 2 times.
- Cover with food wrap and freeze it for 4-6 hours.
- Garnish the mini cheesecake with your favorite toppings. I added a few spoons of my homemade mixed fruit jam and it was a great hit! Stay tuned for that recipe in the near future...
- Mango Cheesecake is ready! Serve chilled as a scrumptious dessert!
Notes
- Soak the cashews for at least 4-6 hours. If you missed this, be sure to soak them in hot water for an hour or so. This is one big reason for the creaminess.
- The crust can be prepared with any nuts like pecans, walnuts, or hazelnuts.
- Refrigerate the coconut milk until the top layer gets thick. You only need the top layer for cheesecake.
- Any blender is good for blending the cheesecake batter. Just make sure your cake batter is creamy and smooth.
- The mini version of cheesecake needs cupcake holders. Just grease the cups with a little vegan butter or oil. Place a parchment paper strip in between the cups. (This idea is inspired by minimalist baker). Now you can lift the vegan cheesecake once it’s done. Or, you could also use a cupcake liner.
- Do not skip coconut oil. That’s what makes your cheesecake smooth and creamy. Otherwise, you will see an icy look on the top layer of the cake.
- You can add any toppings, today I have added the homemade mixed fruit jam.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Chana says
I made vegan mango cheesecake a few months ago but the color was to place. So last night I was thinking about to adda little bit of turmeric ... but immediately I say to myself .. are you crazy ? It’s going to take awful . But for my surprise when I googled it today I found so many recipes using Trumatic to Bring the color up.
My question is ..can you taste the turmeric ? Please let me know ...Thanks.
Uma Raghupathi says
Hi Chana!
Yes turmeric is not only for color it have lots of health benefits too. But little amount of turmeric won’t change the taste 🙂 Hope you will like this. Good luck 👍