No-bake Vegan Mango and Passionfruit Cheesecake

This cheesecake is everything you want; a little sweet, a little tangy and whole lot of creamy. Not just delicious, this is truly the most perfect and easy no-bake mango cake recipe made with a simple biscuit base, creamy vegan cheesecake layer and passionfruit topping. This cake can also be serve half frozen and it will give you a taste of an exotic ice cream

Ingredients:

Cookie Crust:

• 200g vegan butter cookies
• 110g vegan  butter, melted

Mango Cheesecake layer:

• 250g mango, peeled and core removed
• 250g non-dairy cream cheese or tofu
• 75g sugar
• 200ml non-dairy whipping cream
• 80ml full-fat coconut milk
• 1.5tsp agar agar*

Passionfruit sauce:

• 2 tsp corn flour dissolved in 5 tbsp water
• 4 passionfruits pulp

Method:

Cookie Crust: Line a bottom of an 8 inch springform pan with baking paper. Add cookies into a food processor and crush until finely ground. Transfer cookie crumbs to a bowl, pour in melted butter and stir until crumbs are evenly moistened. Press the mixture onto the bottom of your prepared pan. Refrigerate or freeze for at least 15 minutes to firm up while you make the cheesecake filling.

Mango Cheesecake: Place the mango, vegan cream cheese and sugar in a blender and blend until smooth and creamy. 

In a mixing bowl, whip up the cold non-dairy whipping cream with an electric hand mixer, until fluffy and stiff peaks form.

In a small saucepan, stir the agar agar into the non-dairy milk. Bring to boil and cook for about 2 minutes or according to the package instructions. Remove from heat and stir in 2-3 tablespoons of the mango cream mixture to cool slightly.

Now gently fold in the remaining mango cream into the agar agar mixture, then fold in the whipped cream. Stir just until well combined. Then immediately fill the mixture onto the cookie crust, smoothing out evenly. Refrigerate for 4 hours at least or better overnight to firm up.

Passionfruit sauce: Stir the cornstarch into the water in a cup. Transfer to a small saucepan along with the passionfruit pulp and sugar as needed. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly.

When the mango cheesecake is set and firm enough, gently cut around the cheesecake edges with a sharp knife, then remove the cake from the pan. Pour the passionfruit sauce over the cheesecake and garnish with summer fruits or any toppings you like and serve chilled.

                                                    Enjoy!