Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys unbaked mango & lime cheesecake with raw vegan option. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something that I’ve loved my entire life.
Great recipe for Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option. This is based on my banana cheesecake recipe which is really popular with my friends & family. It's a bit more summery and impressive.
To get started with this particular recipe, we have to first prepare a few components. You can cook vickys unbaked mango & lime cheesecake with raw vegan option using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
- Prepare Raw Vegan Base
- Take 80 grams unsalted pecans
- Prepare 113 grams soft medjool dates
- Get 2 pinch sea salt
- Prepare Ginger/Coconut biscuit base
- Prepare 60 grams flaked/dessicated coconut
- Get 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs
- Prepare 4 tbsp melted sunflower spread/butter
- Make ready Filling
- Take 2 tsp vanilla extract
- Prepare 1 zest & juice from 2 limes
- Get 500 grams ripe mango, diced
- Get 160 grams sugar or to taste
- Make ready 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
- Prepare Topping
- Get 250 grams ripe mango, diced
- Take caster sugar or agave nectar
This post may contain affiliate links to Amazon and other sides. A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Mango Iced Tea is a great replacement for regular soda and soft drinks.
Instructions to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
- Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin
- If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin - - https://cookpad.com/us/recipes/340009-vickys-chocolate-coated-ginger-cookies-gf-df-ef-sf-nf
- If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set
- To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar. Taste and add more sugar/lime to your taste. Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
- Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up. Taste and add the rest of the mango if you want more flavour. Pour this on top of the 1st layer of filling. You may have some filling left over as we need some room for the topping. You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits! Put the cheesecake in the fridge to set this layer
- For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling. Put the cheesecake in the freezer to get a fast set
- Take out of the freezer half an hour before serving. Decorate with sliced mango and some more lime zest sprinkled over the top. Also some whipped coconut cream goes very nicely on the side
It is simply refreshing, rejuvenating and at the same time lip smacking. The addition of mango sums in piquancy that is simply addictive. It will supply you with bolt of energy on the dull days of summer! Watch the recipe video below:- For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. With the right dough and equipment squared away, simply make your cherry pie, blueberry pie, or mixed-fruit pie as directed, and refrigerate it until the decorative border is cold and firm.
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