Recipe of Perfect Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option.

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, vickys unbaked mango & lime cheesecake with raw vegan option. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. {Make ready of Raw Vegan Base.
2. {Get 80 grams of unsalted pecans.
3. {Prepare 113 grams of soft medjool dates.
4. {Take 2 pinch of sea salt.
5. {Get of Ginger/Coconut biscuit base.
6. {Make ready 60 grams of flaked/dessicated coconut.
7. {Get 200 grams of gluten-free gingersnap biscuits/cookies crushed into fine crumbs.
8. {Make ready 4 tbsp of melted sunflower spread/butter.
9. {Prepare of Filling.
10. {Make ready 2 tsp of vanilla extract.
11. {Get 1 of zest & juice from 2 limes.
12. {Prepare 500 grams of ripe mango, diced.
13. {Get 160 grams of sugar or to taste.
14. {Prepare 700 grams of Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz).
15. {Take of Topping.
16. {Prepare 250 grams of ripe mango, diced.
17. {Get of caster sugar or agave nectar.

Steps to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

1. 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.
2. 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-ginger-cookies-gf-df-ef-sf-nf.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 it up for this exceptional food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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