Name: Vegan No Bake Mango Cheesecake recipe by sapana behl at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 1/2 cup or about 15 digestive biscuits; 1/2 cup butter, melted; 1 1/2 cup cashew nuts (soaked in water overnight); 1/4 cup coconut oil; 1 cup Mango puree; 1 teaspoon Lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1/4 cup Honey; a pinch salt; 2 Cups Mango Puree; 1/4 cup water; 2 tablespoon agar agar/ china grass

Ingredients Serving: 8

1 1/2 cup or about 15 digestive biscuits
1/2 cup butter, melted
1 1/2 cup cashew nuts (soaked in water overnight)
1/4 cup coconut oil
1 cup Mango puree
1 teaspoon Lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/4 cup Honey
a pinch salt
2 Cups Mango Puree
1/4 cup water
2 tablespoon agar agar/ china grass

Instructions

Grease an 8" round springform pan with oil or butter and set aside. Place the digestive cookies and melted butter in a zip lock bag.
Press with rolling pin or alternatively pulse in food processor. Spread the crumbs into the bottom of the springform pan.
Press with back of a spoon and let it set in the refrigerator for 30 minutes. Press with back of a spoon and let it set in the refrigerator for 20 minutes.
Pulse the soaked cashew nuts into the food processor for few minutes until light and creamy.
Add in coconut oil, mango puree, lemon juice, zest, vanilla, salt and honey and pulse again to combine all the ingredients.
Pour the mango cashew cream into the biscuit layer and let it set in the refrigerator for few minutes until mango jelly is ready.
Chop the agar strand into small pieces. In a saucepan add water and agar agar. Bring it to boil and then strain the mixture.
Cool it for few minutes and then add it into the mango puree. Whisk until all the puree combines with agar agar.
Pour the mango jelly o top of the mango cashew layer and place it in the refrigerator for 3 to 4 hours or until sets completely.
Remove from refrigerator. Demold from the pan. Slice and serve.

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