Vegan No Bake Mango Cheesecake | How to make Vegan No Bake Mango Cheesecake

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By sapana behl
Created on 25th May 2017
  • Vegan No Bake Mango Cheesecake, How to make Vegan No Bake Mango Cheesecake
Vegan No Bake Mango Cheesecakeby sapana behl
  • Vegan No Bake Mango Cheesecake | How to make Vegan No Bake Mango Cheesecake (3 likes)

  • 0 reviews
    Rate It!
  • By sapana behl
    Created on 25th May 2017

About Vegan No Bake Mango Cheesecake

A yummy and easy to bake mango cheesecake with cashew magngo cream filling.

Vegan No Bake Mango Cheesecake is delicious and authentic dish. Vegan No Bake Mango Cheesecake by sapana behl is a great option when you want something interesting to eat at home. Restaurant style Vegan No Bake Mango Cheesecake is liked by most people . The preparation time of this recipe is 15 minutes and it takes 15 minutes to cook it properly. Vegan No Bake Mango Cheesecake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vegan No Bake Mango Cheesecake. Vegan No Bake Mango Cheesecake is an amazing dish which is perfectly appropriate for any occasion. Vegan No Bake Mango Cheesecake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vegan No Bake Mango Cheesecake at your home.

  • Prep Time15mins
  • Cook Time15mins
  • Serves8People
Vegan No Bake Mango Cheesecake

Ingredients to make Vegan No Bake Mango Cheesecake

  • 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

How to make Vegan No Bake Mango Cheesecake

  1. 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.
  2. Press with rolling pin or alternatively pulse in food processor. Spread the crumbs into the bottom of the springform pan.
  3. 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.
  4. Pulse the soaked cashew nuts into the food processor for few minutes until light and creamy.
  5. Add in coconut oil, mango puree, lemon juice, zest, vanilla, salt and honey and pulse again to combine all the ingredients.
  6. Pour the mango cashew cream into the biscuit layer and let it set in the refrigerator for few minutes until mango jelly is ready.
  7. Chop the agar strand into small pieces. In a saucepan add water and agar agar. Bring it to boil and then strain the mixture.
  8. Cool it for few minutes and then add it into the mango puree. Whisk until all the puree combines with agar agar.
  9. 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.
  10. Remove from refrigerator. Demold from the pan. Slice and serve.

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