Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan mango cheezecake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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. Super excited to share this No Bake Vegan Mango Cheesecake with you all. It's super soft, and so indulging!

Vegan mango cheezecake is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vegan mango cheezecake is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have vegan mango cheezecake using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegan mango cheezecake:

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

This Gluten-Free, Eggless, Dairy-Free and Refined Sugar Free Mango Cheesecake is a healthy dessert the whole family will love! Raw, Vegan Cheesecakes are. just. the. best. Not only they are super easy to make, they are also so delicious and. Vegan Mango Coconut Cheesecake is a creamy no bake cheesecake that you'll fall in love with!

Instructions 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.
2. 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.
3. 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)
4. 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.
5. 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.
6. 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!

Not only they are super easy to make, they are also so delicious and. 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! To make the mango cheesecake pie filling you'll need a blender (or immersion stick blender), a mixing bowl and a small saucepan (or pot). Start to blend the mango, vegan cream cheese and sugar until smooth and creamy.

So that is going to wrap this up for this special food vegan mango cheezecake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!