Vegan Mango Cheesecake with a Creamy Lime Filling
This vegan mango cheesecake has a biscuit crust, silky mango-lime filling, and a clean slice after chilling. It is a bright, make-ahead dessert for eight.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 200 g vegan digestive biscuits crushed
- 80 g vegan butter melted
- 300 g ripe mango peeled and diced
- 300 g vegan cream cheese softened
- 200 ml full-fat coconut milk the thick part from a chilled can
- 80 g powdered sugar sifted
- 2 tbsp lime juice freshly squeezed
- 2 tsp agar agar powder mixed with coconut milk
- 1 tsp vanilla extract
Instructions
Instructions
- Line the base of a 20 cm springform pan with parchment. Stir the crushed biscuits and melted vegan butter together, press firmly into the pan, and chill.
- Blend the mango, vegan cream cheese, powdered sugar, lime juice, and vanilla until completely smooth.
- Whisk the coconut milk and agar agar in a saucepan. Bring to a gentle simmer and cook for 2 minutes, whisking constantly.
- Pour the hot coconut mixture into the blender and blend briefly until combined.
- Pour the filling over the chilled crust, smooth the surface, and refrigerate for at least 4 hours until set.
- Run a warm knife around the edge, release the cheesecake, and decorate with fresh mango before slicing.