Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan mango cheezecake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan mango cheezecake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Vegan mango cheezecake is something that I’ve loved my entire life.
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! This post may contain affiliate links to products.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan mango cheezecake:
- Get 500 g Silken tofu
- Make ready 200-250 g Icing sugar
- Make ready 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
- Make ready 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
- Take 400 g Tin/pack of mango in juice- I used del-monte
- Prepare 350 g Ginger biscuits -usually accidentally vegan but check ingredients
- Take 80 g Vegan butter
- Prepare tin Spring-form cake
- Take 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
- Make ready Squeeze lemon juice (optional)
So to celebrate the end of Mango season, I bring to you these Vegan Mango Cheesecake Pots. This is a no-bake delight that you can make with fresh or frozen Mangos all year round. These Vegan Mango Pots is so simple to make and only requires a handful of. Vegan Cheesecake with Mango Lime Topping.
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!
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. For the mango and passionfruit cheesecake mix: Puree the mango in a blender. In a saucepan, dissolve the agar agar in the fruit purée. Pour the rest of the ingredients into a food processor.
So that is going to wrap this up for this exceptional food vegan mango cheezecake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
