Imagine a dessert so creamy, so tantalizing, that it completely shatters every misconception about vegan desserts. This Mango Lime Cheesecake is not just a recipe—it's a tropical vacation on a plate! Packed with luscious mango, zesty lime, and a silky-smooth cashew base, this dairy-free delight will transport your taste buds to a sun-soaked paradise without any guilt. Whether you're a committed vegan or just someone who loves extraordinary desserts, this cheesecake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups cashews, soaked
- 1 cup mango puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lime juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup graham cracker crumbs
- 2 tbsp coconut oil, melted (for crust)
Instructions
- Begin by soaking the cashews in water for at least 4 hours or overnight. This softens them and makes them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them under cold water. This helps remove any residual flavors and makes for a cleaner taste in your cheesecake.
- In a blender or food processor, combine the soaked cashews, mango puree, melted coconut oil, maple syrup, lime juice, vanilla extract, and salt. Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.
- In a separate bowl, prepare the crust by combining the graham cracker crumbs with the melted coconut oil. Mix until the crumbs are evenly coated and have a crumbly texture that holds together when pressed.
- Line an 8-inch round springform pan with parchment paper or lightly grease it with coconut oil to prevent sticking.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Pour the mango-lime filling over the crust in the springform pan. Spread it out evenly using a spatula or the back of a spoon.
- Once the filling is evenly distributed, smooth the top with the spatula for a polished finish.
- Place the cheesecake in the freezer for at least 2-4 hours, or until it is firm. This will help the cheesecake set properly.
- After the cheesecake has set, remove it from the freezer and let it sit at room temperature for about 10-15 minutes before slicing. This will make it easier to cut.
- Carefully remove the sides of the springform pan and slice the cheesecake into 8 equal servings.
- Serve the cheesecake chilled, and if desired, garnish with fresh mango slices, lime zest, or coconut whipped cream for an extra touch.
- Enjoy your delicious vegan mango lime cheesecake!
Tips
- Cashew Soaking is Key: Always soak your cashews thoroughly to ensure a ultra-smooth, creamy texture. The longer they soak (4-8 hours), the more luxurious your cheesecake will be.
- Blend Like a Pro: Take your time blending the filling. Stop and scrape down the sides multiple times to guarantee a completely smooth consistency with no lumps.
- Freezer Magic: Patience is crucial when freezing your cheesecake. Allow at least 2-4 hours for proper setting, which helps achieve that perfect, sliceable texture.
- Room Temperature Serving: Let the cheesecake sit for 10-15 minutes before serving. This slight thawing makes cutting and eating much easier.
- Get Creative with Garnishes: While delicious on its own, consider topping with fresh mango cubes, a sprinkle of lime zest, or a dollop of coconut whipped cream for extra pizzazz.
- Make Ahead Friendly: This cheesecake can be made days in advance and stored in the freezer, making it perfect for dinner parties or special occasions.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 8g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 0mg
