Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan mango cheezecake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
I absolutely love this vegan mango and ginger cheesecake recipe here. I would also love to feature it in our website Greenthickies. This No Bake Vegan Mango Cheesecake with Passion Fruit Mango Glaze is the ultimate summer dessert.
Vegan mango cheezecake is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Vegan mango cheezecake is something that I have loved my whole life.
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 cook it.
The ingredients needed to make Vegan mango cheezecake:
- Take 500 g Silken tofu
- Prepare 200-250 g Icing sugar
- Prepare 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
- Take 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
- Make ready 350 g Ginger biscuits -usually accidentally vegan but check ingredients
- Prepare 80 g Vegan butter
- Prepare tin Spring-form cake
- Make ready 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
- Prepare Squeeze lemon juice (optional)
But even if you are not a cheesecake fan, stick around for the mango Compote recipe that is so. Sweet, tangy, tart, and creamy, these vegan mango cheesecake bars serve as a delicious reminder. Vegan Cheesecake with Mango Lime Topping. You know, just plain old cheesecake without anything fancy going on.
Steps 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!
Everyone needs a basic cheesecake recipe, even vegans. This healthy custard cake with fruit is a whole food plant based recipe. I love baking healthy oatmeal cakes as a meal prep type recipe. 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.
So that’s going to wrap this up for this exceptional food vegan mango cheezecake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
