Hello, I am Laura. Today, we’re going to prepare vickys unbaked mango lime cheesecake with raw vegan option recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Unbaked Mango Lime Cheesecake with Raw Vegan Option Recipe
Vickys Unbaked Mango Lime Cheesecake with Raw Vegan Option is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s 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.
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:
- Make ready Raw Vegan Base
- Get 80 grams unsalted pecans
- Make ready 113 grams soft medjool dates
- Get 2 pinch sea salt
- Take ger/Coconut biscuit base
- Make ready 60 grams flaked/dessicated coconut
- Prepare 200 grams gluten-free gersnap biscuits/cookies crushed into fine cbs
- Prepare 4 tbsp melted sunflower spread/butter
- Prepare Filling
- Get 2 tsp vanilla extract
- Get 1 zest juice from 2 limes
- Make ready 500 grams ripe mango, diced
- Make ready 160 grams sugar or to taste
- Get 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz)
- Make ready Topping
- Make ready 250 grams ripe mango, diced
- Take caster sugar or agave nectar
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-ger-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
So that is going to wrap this up with this exceptional dish vickys unbaked mango lime cheesecake with raw vegan option recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
