Embrace the flavors of summer with this delightful Vegan Mango Cheesecake. This baked cheesecake is perfectly creamy and soft, made with a crunchy biscuit base, and topped with luscious mango whipped cream and fresh mango slices. It’s the ideal treat for spring and summer, offering a dairy-free and eggless option that doesn’t compromise on taste or texture.
Why You’ll Love This: This cheesecake combines the tropical sweetness of mango with the richness of vegan cream cheese, all on a buttery biscuit crust. It’s a dessert that’s not only pleasing to the palate but also friendly for those on a vegan diet.
Perfect Occasion: This Mango Cheesecake is perfect for celebrations, gatherings, or as a special dessert on warm summer evenings. It’s a fantastic way to impress guests at a picnic or potluck with its vibrant appearance and exquisite taste.
Decoration Tips: To make this cheesecake even more appealing, garnish it with thin slices of fresh mango arranged in a beautiful pattern on top. You can also add a few mint leaves for a pop of color and freshness. For a festive touch, sprinkle some toasted coconut flakes over the whipped cream.
Ingredients:
For the Biscuit Base:
- 120g digestive biscuits or graham crackers, finely crushed
- 80g vegan butter, melted
Mango Cheesecake Layer:
- 480g vegan cream cheese, softened
- 60ml vegan yogurt or vegan sour cream
- 200ml non-dairy unsweetened whipping cream
- 200ml mango purée, plus 2 tablespoons for marbling
- 100g granulated sugar
- 16g corn starch
- 24g all-purpose flour
- 2 tsp vanilla extract
Instructions:
- Prepare the Biscuit Base:
- Preheat the oven to 325°F (155°C).
- Mix the crushed biscuits with melted butter until it resembles wet sand. Press into an 8-inch springform pan, creating an even layer on the base and slightly up the sides. Bake for 10 minutes and then cool.
- Make the Cheesecake Filling:
- In a large bowl, combine cream cheese, yogurt, whipping cream, mango purée, sugar, vanilla, flour, and corn starch. Use an electric whisk on medium speed to blend until smooth.
- Pour the filling over the cooled biscuit base. Cover the outside of the pan with aluminum foil up to the rim to prevent water from seeping in.
- Bake in a Water Bath:
- Place the springform pan in a larger baking dish. Fill the outer dish with hot water to halfway up the sides of the springform pan, or place a pan of water on the lower rack of the oven to create steam.
- Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour with the door open, then cool to room temperature. Chill in the refrigerator for 5-6 hours.
- Decorate and Serve:
- Remove the cheesecake from the springform pan. Top with mango whipped cream and arrange fresh mango slices on top.
Enjoy this vibrant Vegan Mango Cheesecake, a perfect combination of tropical flavors and creamy texture, sure to be a hit at any summer gathering!
