This Vegan Mango Cheesecake with Passion Fruit is a luscious and tropical dessert that will transport your taste buds to paradise. The velvety smoothness of the mango-infused cheesecake is a true delight, providing a burst of fruity flavor with every bite.
Nestled on a crumbly and decadent crust, this no-bake cheesecake offers a delightful contrast of textures that will leave you craving more. The crowning glory of this dessert is the tangy and exotic passion fruit topping, which adds a zesty kick and a pop of color.
Whether you’re a dedicated vegan or simply looking to explore plant-based options, this cheesecake is sure to impress with its rich taste and elegant presentation. Perfect for any occasion, this Vegan Mango Cheesecake with Passion Fruit is a true showstopper that will leave your guests asking for seconds.
Ingredients:
For the Crust:
200g vegan butter cookies, crushed 
120g vegan butter, melted 
For the Filling:
250g mango 
250g vegan cream cheese 
75g sugar 
200ml plant-based cream 
80ml coconut milk 
Agar-Agar for setting
For the Topping:
Cornstarch 
Water 
Passion fruit pulp 
Directions:
Prepare the Base:
Mix cookie crumbs and melted vegan butter, press into a pan, refrigerate to set.
Create the Filling:
Puree mango with vegan cream cheese and sugar. Whip plant-based cream, combine with coconut milk and Agar-Agar, fold into mango mixture, pour over the crust.
Add the Topping:
Cook passion fruit pulp with cornstarch and water until thickened, let cool, then layer on the cheesecake.
Serve Chilled:
Let the cheesecake set overnight in the fridge, then serve chilled with optional tropical garnishes.
Perfect for those who love their desserts fruity, creamy, and utterly irresistible!