How to Make Yummy Vegan mango cheezecake

Vegan mango cheezecake. Order online today and enjoy free delivery in Warszawa! 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 healthy dessert the whole family will love!

Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious! Taste & add more plum paste if needed -you're aiming for a sour cheesy flavour. You can cook Vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan mango cheezecake

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

For the topping, place the half of mango in a blender and coconut oil and blend until pureed. Pour over the filling mixture and even it out with the back of a knife or flat spatula. While cheesecake bakes, place the mango, sugar, lime juice, water, zest and salt into a small saucepan and set it over medium heat. Bring the mixture to a simmer.

Vegan mango cheezecake step by step

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!.

Lower the heat and allow it to cook, stirring occasionally, until the mango is soft and the liquid has become thick and syrupy. Remove the pan from heat and allow the mixture to cool. Pour coconut milk into a saucepan, add agar powder + turmeric and stir until the agar powder is dissolved. Bring the mixture to a boil. Next, add mango puree, maple syrup, lime juice, and vanilla extract.