Embark on a culinary journey with this Tropical Mango and Lime Cashew Cheesecake, a vegan masterpiece that promises to delight your taste buds. This cheesecake combines a crunchy biscuit base with a smooth and creamy mango and lime filling, topped with a vibrant mango jelly and garnished with fresh mango cubes and a swirl of whipped cream. Each component of this dessert is carefully chosen to create a harmonious blend of tropical flavors that are both refreshing and indulgent.
Why You’ll Love This: This cheesecake is a perfect treat for anyone looking to indulge in a dairy-free, gluten-free option without compromising on taste. The richness of the cashew-based filling, paired with the zestiness of lime and the sweetness of mango, makes for an irresistible combination. Additionally, the mango jelly adds a layer of sophistication and texture that sets this dessert apart from traditional cheesecakes.
Perfect Occasion: Ideal for summer gatherings, brunches, or any festive occasion, this cheesecake is sure to impress. Its tropical flavors make it particularly suitable for outdoor events or as a celebratory dessert during the warmer months. It’s also a fantastic choice for holiday celebrations like Easter or Mother’s Day when you want something unique and flavorful on the table.
Decoration Tips:
- Garnish with thin slices of lime and mango on top for an extra pop of color and freshness.
- Sprinkle toasted coconut flakes around the edges of the cheesecake for a crunchy texture contrast.
- Create a border of whipped cream piped around the edge of the cheesecake to enhance its visual appeal.
- Serve each slice with a small sprig of mint for a refreshing aroma and a touch of green.
- Ingredients:
- Base:
- 300g digestive biscuits (gluten-free optional)
- 150g dairy-free butter/margarine
- Filling:
- 200g cashew nuts (soaked overnight)
- 400g vegan cream cheese
- 200g mango pulp
- Zest of 1 lime
- 60g coconut cream
- 100g icing sugar
- Mango Jelly:
- 200g mango pulp
- 2 tsp vegan gelatine
- 60g caster sugar
- 50ml water
- Decoration:
- Fresh mango cubes
- 220ml dairy-free whipping cream
- Mint leaves (optional)
- Base:
- Instructions:
- Base Preparation: Combine melted dairy-free butter with blended digestive biscuits; press into a lined 8” cake tin. Freeze while preparing the filling.
- Filling: Blend soaked cashews, vegan cream cheese, mango pulp, lime zest, coconut cream, and icing sugar until smooth. Pour into the base, tap to remove air bubbles, and refrigerate overnight.
- Mango Jelly: Cook mango pulp, vegan gelatine, sugar, and water; simmer until thickened. Cool slightly, then pour over set cheesecake. Refrigerate to set.
- Decoration: Whip dairy-free cream to soft peaks, spread on set cheesecake, top with mango cubes and mint leaves.
Enjoy slicing into this Tropical Mango and Lime Cashew Cheesecake, a dessert that not only tastes divine but also makes a stunning centerpiece at any table!
