No-Bake Mango Cheesecake | Gluten Free Vegan Desserts

For All Gluten Free Vegan Dessert Lovers :)
Delicious No-Bake Gluten-Free Vegan Mango Cheesecake!

Ingredients (6-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.

CRUST
• ½ cup desiccated coconut*
• ¾ cup walnuts*
• 50g pitted dates
• Pinch sea salt
*sub your preferred nuts/seeds

CAKE
• 1 ½ cups raw cashews, soaked overnight
• 1/2 cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup
• 1 medium lime juiced & zested
• 1 tsp vanilla bean paste
• 2 Tbsp melted coconut oil

MANGO PUREE
• 1 large mango
• 1 Tbsp maple syrup
• 1 Tbsp lime juice & zest
• 2 Tbsp cornstarch
• ½ tsp agar-agar powder
• 2 Tbsp water


INSTRUCTIONS

CRUST
1. Add all of the ingredients for the crust to your food processor. Process until everything is evenly mixed and sticks together like a dough.
2. Line the base and sides of a 6" springform pan with parchment paper and press the dough into the base of the pan.

CHEESECAKE
3. Add all of the ingredients to your blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the mango topping.

MANGO LAYER
4. Add the cornstarch, agar-agar, and water to a saucepan and whisk well. Add the remaining ingredients and bring to a simmer, while whisking continuously. Continue to whisk vigorously for 2-3 minutes until the mixture has thickened. Remove from the heat and pass through a sieve to remove any lumps.
5. Pour the mango mixture on top of the cheesecake and smooth out the top with a spatula if needed. Place back in the freezer to set fully for 5-6 hours (or overnight if preferred).
6. Once set, remove the cheesecake from the cake pan and cut it into serving pieces.
7. Store in an airtight container and consume within 3-4 days, or freeze and defrost 10-15 mins before serving.

#vegan #plantbased #glutenfree