No-Bake Mango Cheesecake


Cookie Crust:
200g vegan butter cookies (or other gluten-free cookies)
120g melted vegan butter
Mango Cheesecake Filling:
250g mango, peeled and pitted
250g vegan cream cheese (e.g., Simply-V, or soy quark like Alpro Skyr)
75g sugar (your choice of type)
200ml plant-based whipping cream, chilled
80ml coconut milk
1 packet of Agar-Agar (enough for 500ml)
Passion Fruit Topping:
2 teaspoons cornstarch mixed in 5 tablespoons water
4 passion fruits (or about 120ml of passion fruit pulp)

Prepare the Crust:
Line the bottom of a 20cm springform pan with baking paper.
Crush the cookies into fine crumbs using a food processor or by rolling a rolling pin over the cookies in a sealed bag.
Mix the cookie crumbs with melted vegan butter until well combined and press the mixture firmly into the bottom of the prepared pan.
Chill in the fridge or freezer for at least 15 minutes to firm up.
Make the Cheesecake Filling:
Blend the mango, vegan cream cheese, and sugar until smooth and creamy.
In a separate bowl, whip the chilled plant-based cream until stiff peaks form.
In a small pot, stir the Agar-Agar into the coconut milk, bring to a boil, and simmer for about 2 minutes.
Mix a few tablespoons of the mango cream into the Agar-Agar mixture to temper it, then quickly fold this into the remaining mango cream and whipped cream until well combined.
Pour the filling over the chilled crust, smooth the top, and let set in the fridge for at least 4 hours, or overnight.
Prepare the Passion Fruit Topping:
Dissolve the cornstarch in water, then add the passion fruit pulp and heat until the mixture thickens.
Allow to cool slightly before spreading over the set cheesecake.
Once set, carefully remove the cheesecake from the springform pan, pour over the passion fruit topping, and garnish with fresh fruits or coconut flakes if desired.
Chill until ready to serve.
Enjoy this refreshingly fruity, creamy dessert that’s sure to bring a taste of the tropics to your table!

Leave a Comment