This vegan mango silken tofu cheesecake is a creamy, fruity dessert that’s perfect for summer or any special occasion. Made with fresh mango and smooth silken tofu, it boasts a delicate sweetness and velvety texture. To ensure it’s firm and sliceable, we use agar-agar, a natural plant-based gelling agent. Easy to make and visually stunning, this cheesecake is sure to impress your guests or satisfy your sweet cravings.
Ingredients:
240 grams silken tofu
2 ripe mangoes (about 400 grams), peeled and pureed
100 grams sugar or maple syrup
1 teaspoon vanilla extract
2 teaspoons agar-agar powder
100 milliliters water (for the agar-agar)
150 grams vegan cookies or biscuits (for the crust)
50 grams vegan margarine (for the crust)
Instructions:
Begin by preparing the crust: crush the vegan cookies or biscuits into fine crumbs, then mix them with the melted vegan margarine until well combined. Press this mixture firmly into the bottom of a springform pan to form an even base, and place it in the refrigerator for about 15 minutes to set.
While the crust chills, peel and blend the mangoes until smooth. In a blender or food processor, combine the silken tofu, mango puree, sugar or maple syrup, and vanilla extract. Blend until the mixture is completely smooth and creamy.
Next, prepare the agar-agar by combining the water and the agar-agar powder in a small saucepan. Bring to a boil, stirring continuously, and cook for 1–2 minutes until the agar-agar is fully dissolved. Once dissolved, slowly pour the hot agar-agar mixture into the mango tofu filling while blending to ensure even distribution.
Pour this filling over the chilled crust, smoothing the top with a spatula. Place the entire cheesecake in the refrigerator and let it set for at least 4 hours, or preferably overnight, until it’s fully firm and sliceable.
When ready to serve, decorate with fresh mango slices or mint leaves if desired. Slice and enjoy your delicious, fruity vegan cheesecake!