The ultimate summer delight for everyone, no matter whether you are a vegan or not. A cashew-based fresh mango delicacy is just a perfect treat for summers. A mango cheesecake would anytime help you to beat the midweek blues and rejuvenates the struggling soul of yours. You may have no feast around, but is it vital to have cakes only at celebrations?
No, you try to find a plethora of cakes that arrive in a jiffy or cook to satisfy your sweet tooth. You also switch to online cake order in Dehradun if you are craving more for it. But it is pretty cool. A healthy delicacy with a scrumptious taste for the whole family is always welcoming. There might be no history to it, but it is a success story of innovation and creativity. Therefore, people love devouring it in the mouth and then craving more for it.
What makes it healthy? This is no question to ask. A gluten-free, dairy-free, refined-sugar-free, eggless cake is, of course, a healthy dessert to grab. So, without delay, let me help you with the recipe for the no-oven mango cheesecake. Cook this fine summer delicacy to beat the hot, torrid of the summer.
*Note
- It takes 20 mins of preparation time.
- 3 hours of resting time
- Serves 10 people
- 644kcal approximately
*Ingredients
Vegan Cheesecake Crust
- ½ cup Almonds (70 gm)
- 1 cup Hazelnuts (130 gm)
- ⅓ cup Desiccated Coconut (25 gm)
- ⅓ cup Melted Coconut Oil (80 ml)
- 1 tbsp. Agave Syrup or Rice Malt Syrup
- 1 dozen Pitted Dates
Dairy-Free Mango Cream
- 6 Pitted Dates
- 1 Lemon Juice
- 1 can Coconut Cream (400 ml)
- 2 tbsp. Melted Coconut Oil
- 1 tbsp. Agave Syrup or Rice Malt Syrup
- 450 gm Frozen Mango
- 2 cups Cashew (350 gm)
Passion Fruit Mango Glaze
- ¼ cup Water (60 ml)
- 1 Passion Fruit
- 50 gm Frozen Mango
- ¼ tsp. Agar-Agar Powder
*Instructions
A night before making this no-oven mango cheesecake or 5 hours prior, soak the cashew nuts and pitted dates with water in two different bowls. Once ready to use, filter most of the water out of it.
Vegan Cheesecake Crust
- Add almonds, desiccated coconut, agave or rice malt syrup, soaked pitted dates, hazelnut and melted coconut oil in a food processor bowl. Mix all, pulse them until it resembles a fine thick paste. You can go for smooth blended paste or roughly thick paste. Blend accordingly for the crust.
- Place the dough on baking paper on a springform pan. Then use the bottom of the cup to press the dough evenly. Now put it in a freezer to set for 30 minutes.
Dairy-Free Mango Cream
- Take the soaked cashews, pitted dates, frozen mango, lime juice, coconut cream, agave or rice malt syrup and melted coconut oil in a clean food processor bowl. Now blend them finely to get a smooth, creamy mixture. It could take some extra minutes, but the mixture should come out smooth. Check the consistency of sugar or sourness according to your taste.
- Now pour the mango cream over the frozen crust and spread it smoothly. On the table, tap the pan so that the air bubbles are removed finely. Place the pan back in the freezer for a couple of hours until perfectly set.
Passion Fruit Mango Glaze
- Blend the water with frozen mango in a mixture until completely smooth.
- Add pulp and seeds of the passion fruit and blend it with the puree. Do not overdo it as you want the seeds to remain whole.
- Take the mixture into the pot and heat it till it boils. Add Agar Agar Powder in between and whisk it for some minutes. Turn off the heat and directly pour the glaze on the cheesecake or in the squeeze bottle.
- Now, place the cake back into the freezer. As the cake will turn hard in the freezer, do not forget to place it back in the refrigerator some hours before serving.
- You can adorn it with finely chopped hazelnuts and mint leaves while serving.
We hope this no-oven mango cheesecake recipe helps you satisfy your sweet tooth and also, to astound your precious people with your cooking skills.
