Vegan Mango Cheesecake Pots
A delicious and fresh No-Bake Vegan Mango Cheesecake that tastes like summer in a cup. Refined Sugar Free, Dairy-Free and simple to make.
Ingredients
For Biscuit Crumble:
- 1 package Biscoff Cookies 8 sleeves of 2 cookies
For Mango Cheesecake Mixture:
- 3/4 cup Raw Cashews
- 2 cups Mango fresh (or if using frozen, defrost overnight)
- 1/4 tsp Salt
- 1 tsp Lemon Juice
- 4 tbsp Coconut Butter
- 5 tbsp Agave Nectar
To Serve:
- 1 Vegan Whipped Cream
- 1 Diced Mango
Instructions
- Prepare 4-6 dessert glasses.
- Crumble your Lotus Biscoff Cookies and sprinkle evenly into the bottom of your glasses. Set aside.
- In a high-speed blender such as a Vitamix, combine all your filling ingredients.
- Blend until completely smooth and silky. Once blended, divide mixture amongst your prepared dessert glasses.
- Leave to chill in the fridge for 4-6 hours, preferably overnight.
- Before serving, top with Vegan Whipped Cream and more diced Mango or any other fruit you fancy!
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 15gProtein: 4gFat: 13gSaturated Fat: 3gSodium: 103mgPotassium: 200mgFiber: 3gSugar: 9gVitamin A: 595IUVitamin C: 21mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!