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.

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

Going Vegan is a whole lot more than learning to make bolognese without meat & dairy-free ice cream. Most people eat and wear animal products and rely on a multitude of products that are tested on animals. I have to admit to being guilty of this. Living in Island has a lot of cons, one of them being having limited access to other vegan products that are not food; like beauty, skincare, and clothes. Even when I want to buy some of those products online, I can’t, all because “We currently don’t ship to Puerto Rico”, it gets tiresome and frustrating. But hey, I’ve always said “There’s no such thing as a perfect vegan!”, even though I strive to be.

So what other ways can we support veganism when we don’t have complete access? Education. Comparing to other social movements, we’re pretty limited and truly in uncharted territory. But we can educate ourselves as much as we can.

I’ve put up a list of my favorite resources for vegan education:

Books

• The Mindful Vegan by Lani Muelrath
• How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger
• Millennial Vegan: Tips for Navigating Relationships, Wellness, and Everyday Life as a Young Animal Advocate by Casey Taft

Magazines

• Chickpea
• Vegan Food & Living
• VegNews: Vegan. Think. Eat Thrive. 

Documentaries/ Movies

• What the Health 
• Okja 
• Food, Inc.
• Forks Over Knives

Blogs

• Hot for Food
• Cocinina
• Cashew Kitchen
• Bianca Zapatka

Youtube Channels

• Avant-Garde Vegan
• Tess Begg
• Liv B
• Supreme Banana
• The Happy Pear

Some of the blogs and youtube channels that I mention here, I’ve been following for years and have served as learning outlets. Take some time to check these out; learning new things every day sometimes turns out to be life-changing.

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.

The post My Favorite Vegan Resources for Education appeared first on VeggieJeva.

There is no dessert more perfect for spring than cheesecake! Have you tried vegan cheesecake yet? I’ve been on a cashew recipe kick lately – I can’t seem to get enough of those! I just can’t get my head around the smooth and creamy filling, made from cashews, that results after a few minutes in the food processor.

The first time that I tried cashew cheesecake was for Thanksgiving, right after the electricity returned to my house. It turned out amazing, but it had Oreos in them, and I still wanted to make this recipe as healthy as possible.It’s kind of amazing, cashews, after being soaked in warm water for a couple of hours, transform into the most magically smooth and creamy paste. I’ll admit I was highly skeptical that cheesecake made with cashews, coconut milk, agave nectar and lemon juice could create anything that even compared to the real deal.

Vegan Cheesecake is completely delicious on its own, however, I love chocolate and I will add chocolate to everything that it can be added to. So, I present to you my completely vegan chocolate cheesecake bars, complete with a scrumptious oat & nut crust.

Tips:

• There are three ways to soften cashews: soaked in cold water overnight, soaked in warm water for 3-4 hours, or microwaving them in water for three minutes, for a quicker option.
• Use raw nuts and oats to keep the recipe gluten-free.
• I recommend you use a powerful food processor or blender for this recipe to achieve that super soft creamy texture.
• These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.
• These are completely no-bake, it should last you in the freezer a good two weeks; but let’s be honest, the bars will be gone waaaay before that.

Recipe: No-Bake Chocolate Cheesecake Bars

Ingredients

Crust:

• 1 cup walnuts
• 1 cup almonds
• 1 cup oats
• 2 tbsp coconut oil
• Agave nectar, to taste

Filling:

• 1 ½ cups cashews, softened
• 1 cup coconut milk (use more, if needed for desired thickness)
• ¼  cup agave, or to taste
• 2 tbsp coconut oil
• Juice of one lemon
• ½ cup non-dairy chocolate chips, melted
• Optional: cacao nibs

Toppings:

• Chocolate chips
• optional: cacao nibs

Procedure

1. Lightly grease 8×8 pan with coconut oil
2. In a food processor, blend all of the crust ingredients together. Press the mixture into prepared pan.
3. Blend softened cashews with coconut milk until completely smooth. Add the rest of the ingredients and blend in the melted chocolate chips.
4. Pour on the crust, top with more chocolate chips and/or cacao nibs.
5. Place in freezer for about 6 hours; thaw for 10 mins before eating.

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.

The post No-Bake Chocolate Cheesecake Bars appeared first on VeggieJeva.