date: 2020-07-22T22:52:53.401Z image: https://img-global.cpcdn.com/recipes/d078c878fba3ca73/751x532cq70/vegan-mango-cheezecake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/d078c878fba3ca73/751x532cq70/vegan-mango-cheezecake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/d078c878fba3ca73/751x532cq70/vegan-mango-cheezecake-recipe-main-photo.jpg author: Winifred Vega ratingvalue: 4.3 reviewcount: 6515 recipeingredient: - "500 g Silken tofu" - "200-250 g Icing sugar" - "1 tablespoon Agar Agar powder not flakes 100mls mango juice 200mls cold water" - "300 g plain soft cheesealternative vegan I used Sainsburys freefrom" - "400 g Tinpack of mango in juice I used delmonte" - "350 g Ginger biscuits usually accidentally vegan but check ingredients" - "80 g Vegan butter" - "tin Springform cake" - "1-2 tablespoons Hatchi sour plum paste see picture in step 2" - "Squeeze lemon juice optional" recipeinstructions: - "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!" categories: - Recipe tags: - vegan - mango - cheezecake katakunci: vegan mango cheezecake nutrition: 207 calories recipecuisine: American preptime: "PT13M" cooktime: "PT48M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vegan mango cheezecake. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious. Vegan mango cheezecake is one of the most well liked of current trending meals on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Vegan mango cheezecake is something that I've loved my entire life. 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. This Gluten-Free, Eggless, Dairy-Free and Refined Sugar Free Mango Cheesecake is a. To begin with this particular recipe, we must first prepare a few components. You can have vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you can achieve that. ##### The ingredients needed to make Vegan mango cheezecake: 1. Take 500 g Silken tofu 1. Make ready 200-250 g Icing sugar 1. Make ready 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water 1. Get 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from 1. Make ready 400 g Tin/pack of mango in juice- I used del-monte 1. Prepare 350 g Ginger biscuits -usually accidentally vegan but check ingredients 1. Make ready 80 g Vegan butter 1. Take tin Spring-form cake 1. Take 1-2 tablespoons Hatchi sour plum paste (see picture in step 2) 1. Take Squeeze lemon juice (optional) A divine vegan Mango Cheesecake that's creamy and delicious and infused with the scent of To say this vegan Mango Cheesecake will make you feel like you're biting into a slice of heaven might. This vegan mango cheesecake is a fantastic summer treat bursting with tropical mango flavour! The cooking time, ingredients list and instructions may look quite long and intimidating. 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. ##### Steps to make Vegan mango cheezecake: 1. 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. 1. 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. 1. 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) 1. 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. 1. 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. 1. 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! The cooking time, ingredients list and instructions may look quite long and intimidating. 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. These vegan mango cheesecake bars are a delightful treat bursting with tropical mango flavour! So that is going to wrap this up with this exceptional food vegan mango cheezecake recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!