You know Summer is around the corner when you start making Raw Cheesecakes again… And especially when you make one with delicious tropical flavours like this Raw Vegan Mango Cheesecake with Passion Fruit Mango Glaze!
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Raw, Vegan Cheesecakes are. just. the. best. Not only they are super easy to make, they are also so delicious and absolutely perfect as a fresh summer dessert!
It doesn’t matter whether or not you are vegan, these cashew based cheesecakes are just yummy treats. And I love how versatile they are too!
How to make vegan cheesecake
The process to make Vegan Cheesecakes is pretty much always the same; which is why it is so easy to experiment with flavouring ingredients.
The Vegan Cheesecake Crust are usually made out of some type of Nuts, Soaked Dates and Coconut Oil.
For the Dairy Free Cream Filling though, you will find different techniques using:
- Soaked Cashews
- Silken Tofu
- Dairy-Free, Vegan Cream Cheese or Plant Based Yogurts
No matter what ingredients, nuts or fruits you decide to use for your vegan cheesecake, the most important element will be a food processor to blend everything into a crunchy crust and a soft, smooth dairy-free cream.
Vegan Cheesecake with Cashews
Although there are different ways to make a Vegan Cheesecake like explained above, I have only ever tried the “Soaked Cashews” technique.
Calling it a “technique” makes it sounds long and complicated when really, it couldn’t be easier… All you need to do is plan ahead – and leave your raw cashews to soak in water overnight.
This will allow for them to become really soft – and super creamy once processed. It is a seriously versatile recipe and technique; if you want to know how much, here are my other Raw, Vegan Cheesecake Recipes:
- Vegan Lime and Blueberry Cheesecake
- Raw Crispy Chocolate Cups with Raspberries
- Raw Raspberry Cups
No Bake Mango Cheesecake Ingredients
Raw Cheesecake Base
There are three main elements to this Vegan No Bake Mango Cheesecake. First, the crust. Like I said above, you can basically use any type of nuts and blend them with dates to create the crusty base.
For this recipe, I used Hazelnuts and Almonds – and their taste works amazingly with the Mango and the Passion Fruit!
For an extra crunch (and taste), I also added Desiccated Coconut. Then the traditional Soaked Pitted Dates, Rice Malt Syrup (or Agave Syrup) for extra sweetness and Melted Coconut Oil.
The Coconut Oil may be one of the most important ingredient of the recipe because it is what will hold all the elements together when it cools down. This crust is Dairy Free, Gluten Free and Grain Free.
Dairy-Free Mango Cream
The second element is the Dairy-Free Mango Cream. Like explained above, the main ingredient to make the cream is Soaked Cashews.
For this cheesecake, I used Mangoes as the main flavour as well as Coconut Cream. Using Lemon Juice is a great way to boost the Mango Flavour and balance the sweetness of the Dates and the Rice Malt Syrup.
Mango Passion Fruit Glaze
The last element of this recipe is maybe the most fun one: the Passion Fruit Mango Glaze. Not only the two Fruits flavours work perfectly together, the Passion Fruit brings a really nice crunchy element – as well as a very graphic pop of colour.
Making that Glaze is extremely easy. All you need is some frozen mango, one passion fruit, a little bit of water and my favourite ingredient: Agar Agar Powder. This will help you transform a nice, tropical fruit puree into a delicious glaze.
If you have never heard of – or used – Agar, it is a plant-based gelling agent that is very similar to Gelatine. The main difference is that it is made out of Algae (so it is Vegan) and it is super strong.
Add the Agar Agar Powder to any boiling liquid and it will turn into a gel as soon as the temperature drops!
More Recipes with Agar Agar Powder:
- Vegan Strawberry Coconut Panna Cotta
- Vegan Lemon Tart
- Vegan Chocolate Mousse Tart with Raspberries
- No Bake Mini Blueberry Tarts
For this Mango Cheesecake, I used the Passion Fruit Mango Glaze in a very graphic, linear way. To create that effect, I poured my warm mixture into a Plastic Squeeze Bottle like the ones you would use for condiments.
It is important to do it when the mixture is still hot because it will set very quickly once it gets into contact with the cold cheesecake. Alternatively, you can also simply completely cover the top of the cheesecake with the Glaze.
How to make this Dairy-Free Mango Cheesecake:
To assemble the Mango Cheesecake, you will need a few hours as each element needs to set in the freezer before you pour the next one.
First, make the Cheesecake Vegan Crust and press it at the bottom of a Round Springform Pan. I recommend lining the bottom plate with baking paper. Place it in the freezer and start preparing the Dairy Free Mango Cream while it is setting.
Pour it over the crust and place it back into the freezer for a couple of hours – or until completely set. Lastly, make the Passion Fruit Mango Glaze and pour it over the cheesecake.
Finish with a few Mint Leaves and Hazelnuts. Remove from the freezer and place in the fridge at least a couple of hours before serving.