Experience the refreshing and zingy flavors of summer with this Tropical Mango Cheesecake. It’s a light, creamy, and absolutely delicious dessert that’s perfect for warm weather indulgence. This no-bake cheesecake is incredibly easy to prepare and requires only a few ingredients. The combination of dairy-free cream cheese, luscious mango puree, and white chocolate creates a delightful filling, all sitting atop a crumbly biscuit base. It’s an ideal dessert for those looking for a simple yet impressive recipe that’s sure to be a repeat favorite!
Ingredients:
- Filling:
- 530g dairy-free cream cheese
- 100g icing sugar
- 270ml dairy-free double cream
- 150g dairy-free white chocolate, melted
- 2 large mangos, blended into a puree
- Base:
- 300g biscuits (vegan)
- 150g dairy-free butter, melted
Method:
- Begin with the base by crushing the biscuits into a fine crumb (use a food processor for ease) and mixing in the melted dairy-free butter to achieve a ‘wet sand’ texture.
- Press this mixture into a lightly greased 8-inch springform baking tin and place in the fridge.
- For the filling, whip the dairy-free cream until firm peaks form.
- In another bowl, whisk together the dairy-free cream cheese, mango puree, and icing sugar.
- Gently fold the melted white chocolate into the whipped cream, and then incorporate the cream cheese mixture.
- Spread this creamy filling over the biscuit base and refrigerate overnight to set.
Enjoy this luscious Tropical Mango Cheesecake and feel free to share the recipe with friends and family!
