Vegan mango and ginger cheesecake

Vegan mango and ginger cheesecake is a great no bake cheesecake celebrating summer flavours. It’s easy and quick to make, gluten-free and oil-free too.

CHEESECAKE BASE:
¾ cup / 125 g dates, pitted and soaked in boiling water
about ¾ cup / 100 g almonds
about ½ cup / 50 g desiccated coconut
a few pinches of salt (optional)

CHEESECAKE LAYER:
1¼ cup / 185 g raw cashews (soaked overnight)
½ cup coconut cream, chilled
4½ level tsp agar agar flakes
5 tbsp lime or lemon juice
5 tbsp maple syrup
4 tsp finely grated ginger
½ cup aquafaba OR water

MANGO LAYER:
2 cups / 400 g cubed mango
2 level tsp agar agar flakes

View the full recipe at Lazy Cat Kitchen →