Vegan Cheesecake with Mango Lime Topping
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy vegan cheesecake made with cashews and tofu, topped with bright mango and lime. Dairy-free and suitable for vegan diets, it's an impressive dessert that doesn't require baking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups vegan graham cracker crumbs*
- 1/2 cup melted coconut oil ((can substitute vegan butter))
- 1/4 cup organic granulated sugar
- 1 1/2 cups raw cashews, (soaked in water 4-8 hours and drained)
- 1/2 cup full-fat coconut milk
- 1 cup silken tofu
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups diced mango ((about 2 large mangoes))
- 1/4 cup lime juice
- 1/4 cup water
- 2 teaspoons lime zest
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 509mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 310mg
- Calcium
- 28mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.