### The Ultimate No-Bake Mango Cheesecake That Will Blow Your Mind – slay Fitness Style

Listen up, because I’m about to lay down the law on something that’s been giving me extreme life vibes lately. I’m not here to mess around with average desserts, I’m talking about something that’s on another level of excellence – a no-bake mango cheesecake that’s so mind-blowingly good, it’ll make you question everything you thought you knew about desserts.

Here’s the thing – anyone can make a regular cheesecake. But it takes a certain type of genius to master the art of a no-bake mango cheesecake, especially one that’s vegan. This isn’t just dessert, it’s a statement. It’s about refusing to settle for mediocrity, pushing past traditional boundaries, and demanding more from your taste buds.

### First, The Foundation – Vegan Cheesecake Crust

What we’re building here isn’t for the faint-hearted. You think you’ve tasted a crust before? Forget it. This crust is an elite concoction of pitted dates, desiccated coconut, coconut oil, hazelnuts, almonds, and a touch of rice malt syrup or agave for that sweet perfection. This isn’t just a base; it’s the bedrock of an empire. The combination of flavors and textures will set the tone for what’s to come – absolute dominance over your dessert expectations.

### The Heart of the Matter – Dairy-Free Mango Cream

This is where the magic happens. The dairy-free mango cream is not just a layer; it’s the embodiment of innovation and indulgence. We’re talking 450 grams of frozen mango, a can of coconut cream, cashews, lemon juice, coconut oil, dates, and syrup all blended into a creamy, dreamy empire of taste. Every spoonful is a declaration of independence from the mundane, a leap into a world where flavor knows no bounds.

### The Crown – Passion Fruit Mango Glaze

Just when you thought it couldn’t get any better, we top it all off with a passion fruit mango glaze that’s so good it should be illegal. This isn’t just a topping; it’s the jewel in the crown, the final statement of a masterpiece that refuses to be ignored. With frozen mango, water, passion fruit, and agar-agar powder, this glaze locks in all the flavors, setting the stage for a dessert revolution.

### The Verdict

This no-bake mango cheesecake isn’t just a dessert; it’s a lifestyle. It’s for those who demand excellence from every bite, who see food not just as sustenance but as an experience, a journey to the heights of culinary mastery. It’s a testament to what happens when you refuse to play by the rules, break the mold, and create something truly legendary.

So, what are you waiting for? Dive into the world of no-bake mango cheesecake and let it transform your life. This isn’t just about satisfying your sweet tooth; it’s about embarking on an epicurean adventure that will redefine your understanding of what dessert can be. Welcome to the revolution. Welcome to extreme life vibes through the art of dessert mastery.

summarized steps

Vegan Cheesecake Crust
* 1 dozen Pitted Dates
* 25 gr (1/3 cup) Desiccated Coconut
* 80 ml (1/3 cup Coconut Oil, melted
* 130 gr (1 cup) Hazelnuts
* 70 gr (1/2 cup) Almonds
* 1 tbsp. Rice Malt Syrup or Agave Syrup
Dairy-Free Mango Cream
* 450 gr (15 oz) Frozen Mango
* 400 ml Coconut Cream (1 can)
* 350 gr (2 cups) Cashews
* 1 Lemon, Juiced
* 2 tbsp. Coconut Oil, melted
* 6 Pitted Dates
* 1 tbsp. Rice Malt Syrup or Agave Syrup
Passion Fruit Mango Glaze
* 50 gr (1,5 oz) Frozen Mango
* 60 ml (1/4 cup) Water
* 1 Passion Fruit
* 1/4 teasp. Agar Agar Powder

* The night before making this Vegan No Bake Mango Cheesecake (or at least 5h prior), place the Pitted Dates and Raw Cashews in two seperate bowls and cover with water. Leave to soak until ready to use, then drain well to remove most of the water.

Vegan Cheesecake Crust
* Place the Soaked Pitted Dates, Desiccated Coconut, Hazelnuts, Almonds, melted Coconut Oil and Rice Malt Syrup in the bowl of your food processor. Pulse until all the ingredients are blended together and it resembles a thick paste. (See note 1)

* Press the dough on the bottom of a Springform Pan lined with baking paper. Use the bottom of a cup to evenly pack the dough. Place in the freezer to set for about 30 minutes.

Dairy-Free Mango Cream
* Place the Frozen Mangoes, Coconut Cream, Lemon Juice, Soaked Cashews, melted Coconut Oil, Pitted Dates and Rice Malt Syrup in a cleaned bowl of your food processor. Process until completely smooth and creamy – it could take a few minutes. Adjust sugar / sour level to taste.

* Pour the Mango Cream over the cold Cheesecake Crust. Tap the Pan on your bench to remove any air bubbles, then place back in the freezer for a couple of hours, or until completely hard and set.

Passion Fruit Mango Glaze
* Blend the Frozen Mango and Water in a mixer until completely smooth. Add the Pulp and Seeds of a Passion Fruit and pulse a couple of times to mix it in the mango puree. Don’t over blend it – you want the seeds to stay full.

* Transfer into a small pot and bring to a boil. Add the Agar Agar Powder and whisk for a couple of minutes. Remove from the heat and directly pour into the squeeze bottle – or over the cheesecake. Place back into the freezer.

* The Mango Cheesecake will be very hard when just out of the freezer; make sure to transfer it into the fridge at least a couple of hours before serving. 

* Optional: To finish the No Bake Mango Cheesecake, top with a few fresh Mint Leaves and Hazelnuts sliced in half.

1. Blend more or less to create different crust textures – either blended very smoothly or roughly blended for more crunch

Calories: 644kcal | Carbohydrates: 41g | Protein: 13g | Fat: 53g | Saturated Fat: 27g | Sodium: 13mg | Potassium: 723mg | Fiber: 8g | Sugar: 22g | Vitamin A: 649IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 5mg

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Source A baking Journey

I'm not here to mess around with average desserts

Source: Abakingjourney.com

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