Sweet and fruity these no bake vegan mango cheesecakes have a golden biscuit and white chocolate base with a silky smooth and creamy topping. So simple to whip up too!

I don’t know where you are in the world but here the last few days have been SO warm.  We’re just not equipped for it in the UK.  And cooking has pretty much gone by the wayside recently.  We’ve been living off wraps filled with creamy hummus and veggies, vegan pesto pasta and Thai quinoa salad.  Basically anything that hasn’t required turning the oven on!  But I had a real hankering for something fruity, summer, relaxed and heavenly.  Which is how these mango cheesecakes came about.  I love fresh mango but put them IN anything and the taste can get a bit lost.

By now you’ve probably heard me mention Foodie Flavours once or twice before.  I never recommend any product I’ve not tried (and tried) and I’m hand on heart a huge fan of these little bottles of flavour.  They’re concentrated so a little goes a (very) long way and they have such a range.  That I’m slowly working my way through.

I’ve put fresh mango in these mango cheesecakes but the essence really gives a hit of flavour.  Because I’ve used golden Oreos and white chocolate in the base the fresh mango alone would get completely lost.  And the other beauty of the essences from Foodie Flavours is you can add as little or as much as you like.  The liquid comes out of the bottle in drips so it’s very easy to control how much you add to a recipe.

How to make these vegan cheesecakes:

Soak the cashews.  This can be done in boiling water an hour before you want to make them or if you’re (far more) organised (than me) you can soak them in cold water overnight.

Whizz the cookies and chocolate together.  I’ve used Golden Oreos just for something a bit different and vegan white chocolate chips.  And a little melted vegan butter to help the mix stick together once it sets. If you want to make these mango cheesecakes gluten free try the base from these strawberry cheesecakes, or even these raspberry and chocolate cheesecakes, just swap the dark chocolate for white chocolate.

Divide the whizzed mixture between your tins.  I’ve used this 12 hole lose based mini sandwich tin and it’s perfect.  The loose bottoms mean you can push the cheesecakes out of the mould and get that lovely smooth sided finish without having to run a hot knife round the edge or gouge chunks out of your nice tin.  Oh and don’t forget to remove the little metal bases before serving <– especially when you have friends over.

Prepare the ‘cheesecake’ bit.  Drain the cashews and put into a blender with the remaining ingredients and whizz until smooth and creamy.

Pour the mixture into your tins.  Then pop in the freezer for a few hours until set.  Before you want to serve them take the tin out of the freezer for 5 minutes then push up from the bottom.  Remove the disc and put on a serving plate then leave to stand for 30-60 minutes (or 10 if it’s been like this week!)

These keep very well in the freezer, are very light but so full of sweet, summery flavours.  It’s hard to stop at just one.  Of course we all know how I know this 😉

Love easy summer desserts as much as we do?  Here’s some of our tried and tested favourites (all vegan too!):

Blueberry and Lemon Tarts

Pina Colada Ice Lollies

Roast Nectarines with Nice Cream and Caramelised Walnuts

Chocolate Milk Shake Ice Pops

I’d love to hear from you if you make these Vegan Mango Cheesecakes.  Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you!  Thank you so much 🙂

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