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Vickys Unbaked Mango & Lime Cheesecake With Raw Vegan Option Recipe

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option Recipe
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Cooking Time : 3 minutes
Serving : 12
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Prepare the ingredients before making Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option in your home. Then, follow these steps below to serve Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option for your family or friends.

Ingredients: Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

  • Raw Vegan Base
  • 80 grams unsalted pecans
  • 113 grams soft medjool dates
  • 2 pinch sea salt
  • Ginger/Coconut biscuit base
  • 60 grams flaked/dessicated coconut
  • 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs
  • 4 tbsp melted sunflower spread/butter
  • Filling
  • 2 tsp vanilla extract
  • 1 zest & juice from 2 limes
  • 500 grams ripe mango, diced
  • 160 grams sugar or to taste
  • 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
  • Topping
  • 250 grams ripe mango, diced
  • caster sugar or agave nectar

How to Make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option in your home by yourself.

    Step 1
  • 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
  • Step 2
  • If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin
  • Step 3
  • 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
  • Step 4
  • 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
  • Step 5
  • 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
  • Step 6
  • 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
  • Step 7
  • 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
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