Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan mango cheezecake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Vegan mango cheezecake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Vegan mango cheezecake is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegan mango cheezecake:
- Prepare 500 g Silken tofu
- Take 200-250 g Icing sugar
- Take 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
- Prepare 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
- Get 400 g Tin/pack of mango in juice- I used del-monte
- Get 350 g Ginger biscuits -usually accidentally vegan but check ingredients
- Make ready 80 g Vegan butter
- Prepare tin Spring-form cake
- Prepare 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
- Take Squeeze lemon juice (optional)
The cooking time, ingredients list and instructions may look quite long and intimidating. These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour! Completely natural, raw, and easy to make! I've really been enjoying making raw vegan cheesecake.
Instructions to make Vegan mango cheezecake:
- 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.
- 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.
- 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)
- 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.
- 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.
- 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 was thinking of calling them Mini Vegan Mango and Coconut Cheesecakes, but the coconut is much more subtle. Most vegan cheesecakes I've seen are using cashew cream as the base, but here I have created a No Nut, No Dairy, No Egg. 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. Best creamiest vegan cheesecake you will ever try right here!
So that is going to wrap this up for this special food vegan mango cheezecake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
