Mango cheesecake cake without baking

Fine vegan mango cheesecake with a creamy layer of cashews and vegan yogurt on a date-nut base. Topped with a fruity layer of fresh mangoes, gelled with agar agar. Ideal as a dessert or for a vegan coffee party.

Prep Time 20

Cooling time 6

Total Time 6 20

Servings Piece

Calories 284kcal

Ingredients

FOR THE FLOOR:

155 g mixed nuts Pecans and Brazil nuts for a slightly "marzipan" dough
280 g Medjool dates Equivalent to about 11 large dates, pitted
1 Pinch sea salt

FOR THE FILLING:

180 g Cashews soaked * see methods here
200 g Coconut yogurt or another vegetable yogurt
120 ml maple syrup
½ tbspn ground bourbon vanilla
60 ml Lemon juice
Grated zest of one organic lemon
1 Pinch sea salt
½ tbspn Xanthan Gum for more creaminess and better binding, alternatively 30ml coconut oil melted, NOTE: coconut oil does not hold as well as xanthan gum and melts more quickly.

FOR THE MANGO LAYER:

400 g fresh mango peeled and cut into pieces, alternatively ready mango pieces from the jar
30 ml Lemon juice
60 ml Water
½ tbspn Agar Agar Powder

Metrisch - Tassenangaben

Instructions

Line a 24cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
FOR THE BOTTOM Blend nuts, dates, and a pinch of salt with a food processor until uniform and slightly sticky. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer or fridge.

155 g mixed nuts, 280 g Medjool dates, 1 Pinch sea salt
FOR THE FILLING Place cashews, vegan yogurt, maple syrup, bourbon vanilla, lemon juice, lemon zest and salt in a high-powered blender and blend until homogeneous. At the very end, add xanthan gum and mix again on high speed.

180 g Cashews, 200 g Coconut yogurt or another vegetable yogurt, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 1 Pinch sea salt, ½ tbspn Xanthan Gum
Remove the base from the freezer or fridge and pour in the filling. Smooth out and return to the refrigerator.
Place a small saucepan on the stove, pour in water and whisk in agar-agar. Bring to the boil. Cook for 2 minutes and remove heat. Set aside.
Place mango pieces and lemon juice in a high-powered blender. Add dissolved agar-agar and blend on high speed to a fine puree.
400 g fresh mango, 30 ml Lemon juice, 60 ml Water, ½ tbspn Agar Agar Powder
Remove the base from the freezer or fridge, once again and pour the puree over the cashew layer.
Cover and place in the refrigerator or fridge to set for at least 6 hours .
When the cooling time is over, remove from the mold and cut into 10 pieces, garnish with the passion fruit and shredded coconut and enjoy!
TIP : Freeze for 15 minutes before serving, then it is like a semi-frozen.
Can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze in pieces for up to 2 months.

Nutrition