This creamy and delicious Mango Cheesecake is the perfect dessert for summer. The coconut-mango combo creates a smooth mousse-like texture and an intense mango flavor, that takes you straight to the Caribbean. 

Vegan | Gluten-free | Soy-free

Like I mentioned in one of my previous posts, it’s mango season in Puerto Rico and a few weeks back we had more mangoes than we could handle. So, naturally, I frantically started making everything that I could with mangoes, until I gave up and froze the remainder of them. Now I have 3 bags of frozen mango pulp in the freezer. One of the recipes that came out of that, is today’s no-bake Mango Cheesecake recipe.

I wanted something super simple but beautiful, and that didn’t require me to spend hours in the kitchen or turn on the oven (it’s hot as hell lately). You’ll find that this mango cheesecake recipe is very different from the other ones out there. For starters, most mango cheesecake recipes I’ve come across are really pale; I have no idea how that happens, mangoes are literally bright yellow. It’s also completely vegan and no-bake, with no artificial flavors and colors. 

How is it made?

If you don’t live anywhere near the Caribbean or the tropics, and, like most of the world, you’re still stuck inside due to COVID-19, the combination of mango and coconut within this recipe will take you straight to the Caribbean. The crust is made from pecans, oats, chia seeds, and coconut. While the filling is made from raw cashews blended with mango and coconut milk. Making this summery dessert vegan, gluten-free, perfectly sweet, flavourful, and creamy.

Highlight Ingredient: Coconut Condensed Milk

I always keep some Coconut Condensed Milk in stock because you can make so many recipes with it; like one of my most famous recipes, Vegan Traditional Coquito. Even though you can sweeten today’s recipe with maple syrup, I highly suggest you give coconut condensed milk a try, because the flavor it gives this recipe is insane. 

I live in Puerto Rico, and it can be tricky to find around, so I always get a six-pack of it from Amazon. 

Recipe: Vegan No-Bake Mango Cheesecake

Ingredients

Pecan & Coconut Crust:

• 1 cup raw pecans (*see notes)
• ½ cup rolled oats
• ⅔ cup shredded coconut
• 1 ½ tbsp coconut oil, melted
• ¼ cup maple syrup
• 2 tbsp chia seeds

Cheesecake Filling:

• 1 ⅓ cup cashews soaked (*see notes)
• 1 14 oz can full-fat coconut milk (*see notes)
• Pulp of 3-4 ripe mangoes
• ¼ cup coconut condensed milk, or maple syrup
• ½ tbsp lemon juice or apple cider vinegar
• Optional: 1 tsp ground turmeric + ¼ tsp black pepper

Procedure

1. Line an 8-Inch round springform pan with parchment paper.
2. Put all ingredients for the pecan & coconut crust into a food processor and process until a sticky mixture is formed. Press the mixture evenly onto the bottom of the prepared pan. Then place it in the freezer to set while you make the filling.
3. Drain the soaked cashews* and add them to the food processor along with the coconut milk; blend until completely smooth. Afterwards, blend in the mango pulp until incorporated. 
4. Then add the remainder of the ingredients to the food processor. Since mangoes can already be sweet, I suggest adding the coconut condensed milk gradually, to avoid the cheesecake turning really sweet.  
5. Remove the pan from the freezer and pour the cheesecake filling onto the crust. Garnish as desired; I drizzled more coconut condensed milk on top and sprinkled coconut flakes on it as well. Then place the cake back to the freezer and allow it to solidify for at least 4 hours or overnight.
6. Remove the cheesecake approx. 15 minutes before serving it. Serve & ENJOY!

Notes

• You can substitute the pecans for walnuts. 
• Soaking cashews may seem like a bore, but the ultra-creamy results are totally worth it. Make sure to soak the cashews in water for at least 4 hours (or overnight).
• I highly recommend the use of full-fat coconut milk; any other milk will not give you creamy results. 
• Leftovers? The cheesecake can be stored in the freezer for up to 3 months.

Here are my other vegan cheesecake recipes:

• Vanilla & Pumpkin Layer Cheesecake
• Cookie Dough Cheesecake
• Pumpkin Pie Cheesecake

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that may earn me a small commission, at no additional cost to you. This helps keep the recipes coming!

The post Mango Cheesecake (Vegan & No-Bake) appeared first on VeggieJeva.

(Of course this is vegan)

“And on the 8th day, God created the undeniably necessary combination of peanut butter and chocolate.”… or something like that.

-VeggieJeva

Let’s celebrate Peanut Butter & Chocolate Day!

These no-bake Peanut Butter & Chocolate Bars require a few simple ingredients that you might already have in your pantry, and can be made in minutes – the perfect and easy dessert for chocolate and peanut butter lovers!

The best part? You don’t even have to turn on the oven to make them!

Recipe: No Bake Peanut Butter & Chocolate Bars

Ingredients

Base:

• 1 cup peanut butter
• 1 cup coconut flour
• ¼ cup garbanzo bean flour
• 1 tbsp ground flaxseed
• ½  cup maple syrup
• Optional: ¼ tsp pure vanilla extract

Chocolate Ganache:

• ½ cup vegan dark chocolate (70%-85%)
• ¼  cup peanut butter
• 2 tablespoon coconut oil (melted)
• Optional: ¼ cup maple syrup

Procedure:

1. Cover an 8×8 inch baking pan, with parchment paper. Set aside.
2. To a medium size mixing bowl, add the 1 cup of softened peanut butter, maple syrup and vanilla extract until evenly combined and smooth.
3. Sift in the coconut flour, garbanzo bean flour and flaxseed and mix evenly; the dough will get thick and difficult to stir with a spatula so you might have to use your hands to knead the dough and form a ball.
4. Evenly press the dough all over the pan and smooth the top of the dough layer using the back of a spoon.
5. Place in the fridge while you prepare the chocolate ganache.
6. In a small mixing bowl, add the vegan dark chocolate, melted coconut oil, peanut butter and maple syrup.
7. To melt and combine evenly, you can either do so using the bain-marie method or in the microwave for 30-45 seconds; in the end, all the chocolate should be melted, and have a smooth texture.
8. Pour the chocolate ganache over the peanut butter layer, and spread evenly with a spatula.
9. Return the pan to the fridge for 15-20 minutes or until the chocolate ganache is set.
10. Slice, sprinkle some sea salt on top, serve and ENJOY!

Notes:

• You can substitute coconut flour for almond flour. 
• If you’re not a fan of dark chocolate, consider adding the optional portion of maple syrup as well as adding 1-2 tbsp of plant-based milk.
• Store the bars in the refrigerator in an airtight container for one week or freeze them. 

Here are my other quick recipes:

• Vegan Mayo-Ketchup
• Easy Pizza Dough
• Vegan Spinach Pesto
• Quick Recipe: Mango Sunrise Smoothie

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming!

The post Quick Recipe: No-Bake Peanut Butter & Chocolate Bars appeared first on VeggieJeva.