Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!
Happy Cheesecake Day! Also known as the best day ever, I’m partaking with a ton of other bloggers to bring you 65+ cheesecake recipes! Whaaat! The list is at the end of the post so be sure to check it out!!
I didn’t want to just create a regular cheesecake AND I wanted something to represent Jamaica 🙂 so Vegan Mango Coconut Cheesecake it was! This stemmed from the fact that based on the amount of mangoes I’ve eaten in the past two weeks, I’ve in fact turned into a mango. Also, I love coconut so much and used a lot of it in this recipe!
I know what you’re thinking…so, how does it taste?!
I will admit that I was super sceptical about vegan cheesecake and I’m happy to say this was AMAZING! I mean really, I love cream cheese cheesecakes, but if I found out tomorrow I could only eat vegan cheesecakes I would be pretty happy with my life. This had all the right things about cheesecake – the slight tartness, the sweet delicious parts and best of all a rich and creamy base with a thick crust. I loved this cheesecake, and the coconut flavour + the mango topping just took it over the top for me!
This was also my first no-bake cheesecake AND the easiest cheesecake I have ever made! The ingredients are so simple, and the cheese substitute is cashews soaked in water which create such an amazing texture when blended! I get fresh mangoes but if you can’t, you can always thaw frozen mangoes. I loved the contrast between the mango and the rest of the cheesecake.
I genuinely see why people make no bake cheesecakes now! They are SO easy to make and without all the unnecessary fuss. I would just let you know to be wary of the melting factor, which honestly happened after an hour and a half of sitting out *effects of a food blogger on crutches!!* and once I put this back into the freezer it was perfectly fine again. My brother has already let me know that three slices belong to him, and part of me wants to make Mr. Bakes taste it, but the other part is feeling very selfish.
How are you planning to celebrate Cheesecake Day? Whatever you do, ensure that you try my recipe or one of the many recipes down below!
CHEESECAKE DAY RECIPES
No Bake Cheesecakes:
Cheesecake Cookies and Bars:
Cheesecake Desserts and Treats:
Frozen Cheesecakes and Treats:
Adapted from Minimalist Baker
The night before you want to make this cheesecake, while you’re soaking the cashews, place a can of coconut milk in the fridge upside down. This will cause the liquid and the thick coconut cream to separate. You’ll need the coconut cream for this recipe because it will produce a richer cheesecake.
Keep your cheesecake in the fridge to store for up to 2 weeks. They taste great frozen or thawed for 5-10 minutes first.
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