No Bake Vegan Mango Cheesecake

Step A : Soak the cashews

In a large mixing bowl, add the cashews + 3 cups hot water. Let it soak for 2 hours.

After 2 hours Drain and set aside.

Step B : Prepare the base

In a food processor, add almonds + walnuts and process until gritty.

Next, add desiccated coconut + salt + dates. Process until sticky (and slightly lumpy).

Transfer to a cheesecake pan and press-spread evenly. Make sure everything is nice and flat. Set aside.

Step C : Prepare the filling

Set a saucepan over medium heat. Add coconut milk + agar agar. Mix well and bring it to a boil.

Turn off the heat and transfer the mixture to a high-speed blender (if your blending jar is made up of plastic, make sure to cool it down just a bit before you pour).

Now add the soaked (and drained) cashews + sugar + vanilla extract + lemon juice + mango puree. Blend until smooth.

Pour this mixture evenly over the base. Then flatten the surface using a spatula.

Let it chill (in the fridge) for about 3 hours, or until it's set.

Step D : Prepare the top

After 2 hours Set a saucepan over medium heat. Add water + agar agar + mango puree. Mix well and bring it to a boil.

Turn off the heat. Strain the mixture - we don't want it lumpy and fiber-y. 🙂

Pour it evenly all over the filling of the cheesecake.

Let it chill (in the fridge) for 1 hour.

Step E : Enjoy!

No Bake Vegan Mango Cheesecake is ready. Slice it up and enjoy!