Recipe: 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! Great recipe for Vegan mango cheezecake. You can cook Vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan mango cheezecake

You need 500 g of Silken tofu.
It's 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.
It's 80 g of Vegan butter.
It's tin of Spring-form cake.
It's 1-2 tablespoons of Hatchi sour plum paste (see picture in step 2).
You need Squeeze of lemon juice (optional).

I made this for my partner's birthday dinner. Tastes & cuts like a dairy cheesecake but much better 😀🌱. This recipe makes a big deep cheezecake, so you can halve the ingredients to make a shallower one or make individual ones. For the topping, place the half of mango in a blender and coconut oil and blend until pureed.

Vegan mango cheezecake instructions

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!.

Pour over the filling mixture and even it out with the back of a knife or flat spatula. Vegan Cheesecake with Mango Lime Topping. You'd never guess this luscious vegan cheesecake was dairy-free! Rich, creamy, and topped with a sweet and zippy mango lime topping, this one is about to become your new favorite dessert. This mango pie with a jelly layer is light, creamy, fruity, smooth, and very delicious.