Name: Vegan No-Bake Mango Cheesecake
Total time: PT22800.0S
Yield: 8
Ingredients: 120 gram Walnut; 40 gram Unsweetened Shredded Coconut; 80 gram Medjool Dates; 1 pinch Sea Salt; 1 tablespoon Coconut Oil; 300 gram Raw Cashews; 1/2 Mango; 100 milliliter Full-Fat Coconut Milk; 60 milliliter Maple Syrup; 60 milliliter Coconut Oil; 2 Lemon; 20 gram Unsweetened Shredded Coconut; 1 tablespoon Vanilla Extract; 1 1/2 Mango; 8 Fresh Blueberry; 1 handful Almond Meal; 1 tablespoon Maple Syrup; 2 teaspoon Agar-Agar Powder

Vegan No-Bake Mango Cheesecake

Recipe

4.7

3 ratings

Sweet, tangy, refreshing and creamy. This vegan mango cheesecake is a fantastic summer treat bursting with tropical mango flavor. This cake can be stored in the refrigerator for 4-5 days, it can also be stored in the freezer for weeks. You may even enjoy it half-frozen like a fluffy ice cream cake!

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