Try this mango and cashew cheesecake for a smooth, no-bake vegan dessert. Ginger, mango, and citrus pair with a creamy, high-protein filling that works well for make-ahead serving.
Ingredients
For the base:
- 100 g rolled oats
- 80 g ginger biscuits
- 50 g pumpkin seeds
- 8 medjool dates pitted
- 4 tbsp coconut oil melted
For the filling:
- 100 g cashews
- 1 tbsp agar agar powder
- 150 g of fresh mango puréed
- 3–4 tbsp maple syrup adjust to taste
- ½ lemon juiced
- 1 tsp vanilla extract
- 200 g silken tofu
- 200 ml canned coconut cream
For the topping:
- 1 tbsp agar agar powder
- 250 g fresh mango puréed
- 4 limes juiced
- 3 tbsp maple syrup
Instructions
- Soak the cashews for the filling for at least 2 hours (or in just-boiled water for 10 minutes), then drain.
- To make the base, combine the rolled oats, ginger biscuits, pumpkin seeds and pitted dates in a food processor.
- Process until the mixture becomes a sticky, crumbly texture. Add the melted coconut oil and process again to combine.
- Press the mixture firmly into the base of a lined springform cake tin measuring either 18 or 20cm in diameter. Chill in the fridge while you prepare the filling.
- In a small saucepan, vigorously whisk the agar agar powder, mango purée, maple syrup, lemon juice and vanilla extract. Heat for 3–5 minutes until the mixture simmers.
- Drain the tofu and add to a jug blender with the coconut cream and soaked, drained cashews. Blend until completely smooth and creamy.
- Add the warm agar agar mixture and blend again.
- Pour the mixture over the chilled base and spread evenly. Return to the fridge to set for at least 2 hours (although overnight is best).
- For the gel topping, combine the agar agar powder, mango purée, lime juice and maple syrup in a small saucepan and simmer for 2–3 minutes, stirring continuously.
- Allow the gel to cool, then gently pour it over the set cheesecake. Chill in the fridge for at least 1 hour until the topping firms up.