Step-by-Step Guide to Prepare Quick Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option

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5 Sep, 2021

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option.

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, vickys unbaked mango & lime cheesecake with raw vegan option. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most favored of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. They're 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 must first prepare a few ingredients. You can cook vickys unbaked mango & lime cheesecake with raw vegan option using 17 ingredients and 7 steps. Here is how you cook that.

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

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

Steps 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-ginger-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 it up with this special food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!