A creamy, tropical, no-bake dessert that’s entirely plant-based—rich with cashews, bright with mango, and naturally sweetened. Perfect for summer days or guilt-free indulgence anytime!

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🌾 For the Crust

• 1½ cups graham cracker crumbs (or crushed digestive biscuits)

• ¼ cup melted coconut oil or vegan butter

• 2 tablespoons maple syrup or agave

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🧁 For the Cheesecake Layer

• 1½ cups raw cashews (soaked overnight or in hot water for 1 hour)

• ½ cup coconut cream (use only the thick part from a chilled can)

• ¼ cup maple syrup or agave

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons melted coconut oil (for setting)

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🥭 For the Mango Layer

• 1½ cups fresh mango purée (blend ripe mangoes until smooth)

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch or agar agar powder (for thickening)

• Optional: Sliced fresh mango for garnish

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🔪 Instructions

1. Prepare the Crust

In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup.
Press the mixture firmly into the bottom of a springform pan or cheesecake ring.
Place in the freezer to set while preparing the filling.

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2. Make the Cheesecake Filling

Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil in a high-speed blender.
Blend until completely smooth and creamy—this may take 1–2 minutes.
Pour the mixture over the chilled crust and smooth out the top.
Freeze for at least 2 hours, or until firm to the touch.

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3. Prepare the Mango Layer

In a small saucepan, stir together mango purée, lemon juice, and cornstarch or agar agar.
Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 3–5 minutes).
Let it cool to room temperature, then gently pour over the firm cheesecake layer.
Spread evenly.

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4. Chill and Serve

Transfer the entire cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Before serving, garnish with fresh mango slices or coconut flakes if desired.

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🌿 Tips for Success

• For a firmer texture: Freeze the cheesecake and thaw slightly before serving.

• Want a burst of flavor? Add a pinch of cardamom or a splash of orange juice to the mango layer.

• Always use a sharp knife dipped in hot water to slice cleanly.

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✨ This vegan mango cheesecake is sunshine in every bite—smooth, refreshing, and absolutely irresistible!