Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make 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.

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Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something that I have loved my whole life.

To get started with this recipe, we must 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 that.

The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:

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

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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

See more posts from u/unbakedmango like Typical /fit/ Post. This mango snack cake uses fresh mangoes and has a crunchy sugar topping. Perfect with a little melted butter. I'd just like to say I'm sorry for posting multiple mango recipes in a row and I promise I won't do it again ever. Follow the top GIF Creators on Gfycat.

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