Recipe: Perfect Vegan mango cheezecake

Vegan mango cheezecake. This No Bake Vegan Mango Cheesecake with Passion Fruit Mango Glaze is the ultimate summer dessert. This Gluten-Free, Eggless, Dairy-Free and Refined Sugar Free Mango Cheesecake is a. A divine vegan Mango Cheesecake that's creamy and delicious and infused with the scent of cardamom.

This vegan mango cheesecake is a fantastic summer treat bursting with tropical mango flavour! The cooking time, ingredients list and instructions may look quite long and intimidating. go to recipe. I absolutely love this vegan mango and ginger cheesecake recipe here. You can have Vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan mango cheezecake

1. You need 500 g of Silken tofu.
2. Prepare 200-250 g of Icing sugar.
3. Prepare 1 tablespoon of Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water.
4. Prepare 300 g of plain soft cheese-alternative (vegan) I used Sainsbury’s free-from.
5. Prepare 400 g of Tin/pack of mango in juice- I used del-monte.
6. It's 350 g of Ginger biscuits -usually accidentally vegan but check ingredients.
7. It's 80 g of Vegan butter.
8. It's tin of Spring-form cake.
9. Prepare 1-2 tablespoons of Hatchi sour plum paste (see picture in step 2).
10. You need Squeeze of lemon juice (optional).

I would also love to feature it in our website Greenthickies. I was thinking of calling them Mini Vegan Mango and Coconut Cheesecakes, but the coconut is much more subtle. These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour! Completely natural, raw, and easy to make!

Vegan mango cheezecake instructions

1. Blitz the ginger biscuits into crumbs, melt the butter & mix into the biscuit crumbs. Press into the greased cake-tin to make a base. Bake for 15mins on 180 *C. Then leave to cool..
2. Blend the tofu, soft cheese, icing sugar, 150g of mango chunks & plum paste till smooth. Taste & add more plum paste if needed -you’re aiming for a sour cheesy flavour..
3. Once you know the base is cool (1/2 hr after baking) put 100ml of the mango juice & the water in a small pan & mix in the Agar Agar powder. Bring to the boil, stirring constantly- let it boil for a minute (keep stirring).
4. Working quickly because it will start to set as it cools- switch on the blender & pour in the Agar Agar mix, blend for a minute then scrape the contents into the cake tin, on top of the biscuit base. Spread out evenly -leave to set in the fridge for a couple of hours..
5. To finish - purée the rest of the mango pieces with a blender or mash with a potato masher, add a squeeze of lemon juice & a bit of icing sugar if it needs pepping up a bit, tinned can lack flavour..
6. Take the cheezecake out of the fridge. It should be set firm. Press a shaped cookie cutter into the centre gently (I used a star). Scrape the filling out of the middle of the shape. Fill the gap with mango purée & remove the cutter. Then decorate with edible glitter or edible flowers -whatever you like!.

I've really been enjoying making raw vegan cheesecake. Best creamiest vegan cheesecake you will ever try right here! But even if you are not a cheesecake fan, stick around for the mango Compote recipe that is so. This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It's the perfect dessert which is not too sweet and it contains a delicious granola crust.

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