<h1 class="pgc-h-arrow-right" > vegan mango cheesecake</h1>
Baked vegan mango cheesecake with a creamy filling and classic whole wheat biscuit crust! They're easy to make, and step-by-step photos are included in the posts.
Vegan cheesecake has a creamy flavor than regular cheesecake and is more similar to traditional cheesecake.
These vegan mango cheesecakes are loved by vegetarians and ordinary people alike!
These vegetarian mango cheesecake sticks are made by:
No cashews
Gluten-free (if gluten-free cookies are used)
Soy free (depending on the brand of vegan cream cheese you use)
<h1 class="pgc-h-arrow-right" > ingredients and substitutes for these mango cheesecake sticks</h1>
Vegan cream cheese with classic cheesecake flavor. If you don't want to use vegan cream cheese, check out other vegan cheesecake baking recipes.
Thick canned coconut cream, if you don't want to use this feature, then it is recommended that you use hard silky tofu and then bake it for a longer time.
Ripe mango (cut into thin slices).
Sugar or sweetener of your choice.
Vegan butter or refined coconut oil.
Vegan biscuits.
Macadamia nuts. If you are not entitled to use these, simply replace them with more cookies.
For structure and flavor, you also need:
Corn flour or flour of your choice.
Lime or lemon juice.
<h1 class="pgc-h-arrow-right" > How do I make a vegan cheesecake? </h1>
Make cheesecake with a food processor, which you can operate with both hands if you don't have one.
To make the base, simply pulse the macadamia nuts, then pulse the biscuits and add the melted vegan butter.
If you don't have a food processor, just chop the macadamia nuts, crush the biscuits, and mix them with the melted butter.
After mixing, press it into the bread jar and bake for 10 minutes.
To fill the cheesecake, simply add all the ingredients to a food processor or blender and pulse it until it is smooth!
You can also fill it in a mixing bowl. Stir all the other ingredients together except the mango. Mix the mangoes (if you have a blender) or chop them up and stir them into a mixture.
<h1 class="pgc-h-arrow-right" > grilled vegan mango cheesecake</h1>
Unlike mango toasted cheesecake, this recipe does not require water. For some scientific baking reasons, vegan cheesecakes rarely crack.
Bake the cheesecake until the edges are cooked, but still faint in between, taking about 30 minutes. Make sure the oven is not too hot!
Then place the cheesecake in the oven for about 1 hour (door half open).
When the cheesecake is removed from the oven, it looks still uncooked, and the cheesecake may look a bit "separated". Don't worry – once you put it in the fridge, the cake changes completely.
<h1 class="pgc-h-arrow-right" > mango cheesecake</h1>
I like to add coconut yogurt to cheesecake for added texture and melting.
To add color and flavor, some Australian Calypso mangoes have also been added. They are very easy to slice, so they are very tasty.
Passion fruit pulp adds a unique sour taste that really complements cream cheesecake and other ingredients.
Hope you enjoy this recipe!
<h1 class="pgc-h-arrow-right" > vegan mango cheesecake</h1> bar
Preparation time: 15 minutes
Cooking time: 40 minutes
Course: Desserts
Serving Size: 16 servings
< h1 class="pgc-h-arrow-right" > ingredient</h1>
<h1 class="pgc-h-arrow-right" > crispy</h1>
1 cup (100 g) Vegan sweet cookies
1/2 cup (65 g) Raw macadamia nuts, or any other nut or seed
1/2 cup (125mL) melted vegan butter, margarine or coconut oil
<h1 class= "pgc-h-arrow-right" > cheesecake filling</h1>
1 cup (240 g) Vegan cheese (1 x regular bath), room temperature
1/2 cup (120 g) canned coconut cream*, thick only
1 cup (100 g) mango meat (1 medium mango)
1/2 cup (100 g) sucrose, or sweetener, flavor
1/4 cup (25 g) corn flour or cornstarch
2 tablespoons lemon or lime juice
< h1 class="pgc-h-arrow-right" > decoration</h1>
1 cup (180 g) coconut yogurt
Fresh mango, sliced as needed
Passion fruit puree
Extra macadamia nuts, chopped
< h1 class="pgc-h-arrow-right" > production instructions</h1>
Preheat oven to 180°C (350°F). Use baking paper to scribble on a 20 cm (8 in) wide bread jar.
<h1 class="pgc-h-arrow-right" > make shells:</h1>
Add the biscuits and nuts to the food processor and pulse until they form fine breadcrumbs. Add the melted butter/margarine/oil and stir until mixed. Press the mixture firmly into the bottom of the cake jar lined with cake.
Bake the crust for 15 minutes, or until it turns golden brown.
<h1 class="pgc-h-arrow-right" > filled:</h1>
Add all ingredients to a food processor or blender and stir until the mixture is as smooth as possible. Taste the mixture and adjust the sweetness and lemon juice as needed, pouring the filling over the crust.
Forcefully tap the cheesecake on the kitchen counter several times to remove all large bubbles.
<h1 class= "pgc-h-arrow-right" > toasted cheesecake:</h1>
Bake the cheesecake for about 40 minutes until the edges are slightly golden brown. The surface will be baked, but it should still be slightly shaken in the middle. The surface may have swelled, which is normal.
Keep the oven door half open and let the cheesecake cool in the oven for at least 1 hour. Remove the cheesecake from the oven and let it cool at room temperature for another 1-2 hours. When the cheesecake is at room temperature, cover it and place in the refrigerator overnight to allow it to cool.
<h1 class="pgc-h-arrow-right" > decoration:</h1>
Carefully remove the cheesecake from the jar. Top with coconut yogurt and fresh mango.
If there is any surplus, store it in an airtight container in the refrigerator for up to 3 days.
< h1 class="pgc-h-arrow-right" > notes</h1>
You can replace coconut cream with hard silk tofu.