Decadent Vegan Dairy-Free Mango Cheesecake Recipe for Dessert Delight
As a plant-based cooking enthusiast, I find joy in crafting desserts that not only tantalize the taste buds but also nourish the body. One particular creation that has become a staple in my kitchen is the Vegan Dairy-Free Mango Cheesecake. Let me take you on a journey through its creation.
How It Came to Be
It all began on a warm summer afternoon, the air thick with the sweet scent of ripe mangoes. Inspired by the bounty of the season, I set out to create a dessert that would celebrate the luscious flavors of healthy mangoes while satisfying my craving for something indulgent yet wholesome.
With the crust baking in the oven, I turned my attention to the heart of the cheesecake—the creamy filling. Silken tofu, velvety coconut cream, and tangy non-dairy yogurt danced together in the blender, their flavors melding into a velvety smoothness. But it was the addition of fresh mango that truly elevated the filling, infusing it with a burst of tropical sweetness that sang of sun-kissed orchards.
When the moment of truth arrived, and I sliced into the chilled Dairy-Free Mango Cheesecake, I knew I had created something truly special. Each bite was a revelation, a harmonious blend of rich chocolate, creamy mango, and the subtle crunch of the cocoa-infused crust.
Chef’s Notes – Vegan Dairy-Free Mango Cheesecake
- Ensure the mixture is well-combined and press it firmly into the bottom of the springform pan to create a sturdy base for the cheesecake.
- Allow the cheesecake to chill in the refrigerator for a minimum of 2 hours before adding the chocolate glaze. This ensures that the filling sets properly and holds its shape when slicing.
- Consider adding crushed nuts to the crust mixture for added texture and flavor, enhancing the overall indulgence of the dessert.
- Elevate the dessert experience by serving each slice with a dollop of dairy-free whipped cream or a scoop of vegan ice cream, complementing the rich and creamy cheesecake.
- Get creative with fruit variations by experimenting with berries, peaches, or other seasonal fruits to customize the cheesecake according to your taste preferences and seasonal availability.
Vegan Mango Chocolate Cheesecake
Indulge in the luscious flavors of a dairy-free mango chocolate cheesecake that’s a perfect blend of sweet and tangy, topped with a rich chocolate glaze and fresh raspberries. This dessert is a delightful treat for any occasion!
8
servings2
minutes10
minutes320
kcal2
minutes4
minutesKeep the screen of your device on
Ingredients
- Crust
7 oz gluten-free all-purpose flour
1/4 cup cocoa powder
1/8 tsp pure stevia extract powder
4 oz vegan butter
- Cheesecake Filling
1 envelope Knox unflavored gelatin + 2 tbsp warm water (use 2 tsp agar powder and 2 tbsp boiled water for a vegan option)
10 oz soft tofu
3/4 cup coconut cream
6 oz non-dairy yogurt
1/4 tsp stevia
1 large ripe mango, peeled and pitted
- Chocolate Glaze and Garnishing
1 oz unsweetened chocolate
1/2 tbsp agave nectar
1 tbsp non-dairy milk
10-15 raspberries
- Alternative Ingredients:
Agar powder can replace gelatin for a vegan option.
Almond flour can be used instead of gluten-free all-purpose flour.
Directions
- Preparing the Crust: Preheat the oven to 350°F and lightly grease a 9-inch springform pan.In a mixing bowl, combine gluten-free flour, cocoa powder, stevia extract powder, and vegan butter.Press the mixture into the bottom of the pan to form an even layer and bake for 10 minutes.
- Making the Cheesecake Filling: In a blender, blend the gelatin (or agar powder), soft tofu, coconut cream, non-dairy yogurt, stevia, and ripe mango until smooth.Pour the filling over the baked crust and refrigerate for at least 2 hours until set.
- Preparing the Chocolate Glaze: Melt the unsweetened chocolate using a double boiler or microwave.Stir in agave nectar and non-dairy milk until well combined.Let the glaze cool for 5 minutes before drizzling it over the chilled cheesecake.
- Garnish the cheesecake with fresh raspberries before serving.
Equipment
- mixing bowls
- spatula
- measuring cups and spoons
- blender
- 9-inch springform pan
- double boiler
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 0mg
- Sodium: 90mg
- Potassium: 280mg
- Fiber: 4g
- Sugar: 12g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 8mg
- Iron: 10mg
Can I freeze leftover Dairy-Free Mango Cheesecake?
Yes, you can freeze leftover cheesecake. Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
Can I make this cheesecake without tofu?
While tofu adds creaminess to the filling of this Dairy-Free Mango Cheesecake, you can try using soaked cashews or coconut cream as alternatives for a similar texture. Blend them until smooth before adding them to the filling mixture.
How long will the chocolate glaze take to set on the cheesecake?
The chocolate glaze will set fairly quickly once drizzled over the chilled cheesecake, usually within 5-10 minutes at room temperature. You can also speed up the setting process by placing the cheesecake back in the refrigerator for a few minutes.
