* Percent Daily Values are based on a 2000 calorie diet.
Mango and cashew vegan cheesecake
A tropical plant-based ‘cheesecake’
Prep Time20 minutesmins
Cook Time3 minutesmins
Chilling time30 minutesmins
Total Time53 minutesmins
Course: Dessert
Cuisine: Asian
Servings: 10
Calories: 349kcal
Author: Ching-He Huang
Equipment
Food processor
26cm round glass cheesecake dish
shallow frying pan
Ingredients
For the biscuit base:
200gfruity vegan oat biscuits
3tbspmixed nut butter
For the cashew ‘cheese’ layer:
200gcashewssoaked in water for 30 minutes then drained and rinsed
200mlcoconut milk
400gplain coconut yoghurt
1tbspcoconut cream
3golden syrup
Juice of 1 lime
Pinch of sea salt
For the fresh mango compote:
2mangospeeled, stoned and diced into 0.5cm cubes
4tbspgolden syrup
To garnish:
Zest and juice of 1 lime
Method
To make the biscuit base, crush the biscuits in a food processor. Add the nut butter and process until well combined. Transfer the mixture to a bowl and set aside. Clean the food processor.
Place all the cashew ‘cheese’ layer ingredients in the food processor and blend until smooth.
Line the base of a 26cm round glass cheesecake dish with the biscuit and nut butter mixture and press into place. Pour over the blended cashew ‘cheese’ mixture. Cover and let it set in the refrigerator for 30 minutes.
Meanwhile, make the mango compote. Place the mango and golden syrup in a shallow frying pan over a medium heat. Stir gently to combine. Cook for two to three minutes until the mango has softened and the mixture is slightly sticky. Take off the heat and let cool for 30 minutes. To assemble, remove the ‘cheesecake’ from the refrigerator and top with the cooled mango compote. Just before serving, garnish with the lime zest and juice. Enjoy!