Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan mango cheezecake. It is one of my favorites. 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 popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegan mango cheezecake is something which 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 get started with this particular 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. Prepare 500 g Silken tofu
2. Take 200-250 g Icing sugar
3. Take 1 tablespoon Agar Agar powder (not flakes) & 100mls mango juice & 200mls cold water
4. Make ready 300 g plain soft cheese-alternative (vegan) I used Sainsbury’s free-from
5. Make ready 400 g Tin/pack of mango in juice- I used del-monte
6. Get 350 g Ginger biscuits -usually accidentally vegan but check ingredients
7. Make ready 80 g Vegan butter
8. Get tin Spring-form cake
9. Prepare 1-2 tablespoons Hatchi sour plum paste (see picture in step 2)
10. Get Squeeze lemon juice (optional)

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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.
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!

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So that is going to wrap it up for this special food vegan mango cheezecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!