Simple Way to Prepare Award-winning Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option
date: 2020-11-06T03:34:01.071Z
image: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
author: Loretta Gross
ratingvalue: 4.3
reviewcount: 6
recipeingredient:
- " Raw Vegan Base" - "80 grams unsalted pecans" - "113 grams soft medjool dates" - "2 pinch sea salt" - " GingerCoconut biscuit base" - "60 grams flakeddessicated coconut" - "200 grams glutenfree gingersnap biscuitscookies crushed into fine crumbs" - "4 tbsp melted sunflower spreadbutter" - " Filling" - "2 tsp vanilla extract" - "1 zest juice from 2 limes" - "500 grams ripe mango diced" - "160 grams sugar or to taste" - "700 grams Vickys Cream Cheese recipe link below whole recipe makes 700g 23oz" - " Topping" - "250 grams ripe mango diced" - " caster sugar or agave nectar"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - unbaked - mango
katakunci: vickys unbaked mango
nutrition: 157 calories
recipecuisine: American
preptime: "PT33M"
cooktime: "PT33M"
recipeyield: "2"
recipecategory: Lunch
---
Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive 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 bit unique. This is gonna smell and look delicious.
Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something which I've loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook vickys unbaked mango & lime cheesecake with raw vegan option using 17 ingredients and 7 steps. Here is how you cook it.
##### The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
1. Take Raw Vegan Base 1. Get 80 grams unsalted pecans 1. Make ready 113 grams soft medjool dates 1. Get 2 pinch sea salt 1. Take Ginger/Coconut biscuit base 1. Prepare 60 grams flaked/dessicated coconut 1. Get 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs 1. Make ready 4 tbsp melted sunflower spread/butter 1. Prepare Filling 1. Prepare 2 tsp vanilla extract 1. Make ready 1 zest & juice from 2 limes 1. Take 500 grams ripe mango, diced 1. Take 160 grams sugar or to taste 1. Get 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz) 1. Prepare Topping 1. Get 250 grams ripe mango, diced 1. Prepare caster sugar or agave nectar
##### Instructions 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 1. 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 1. 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 1. 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 1. 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 1. 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 1. 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 special food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/51771810/751x532cq70/vickys-unbaked-mango-lime-cheesecake-with-raw-vegan-option-recipe-main-photo.jpg
author: Loretta Gross
ratingvalue: 4.3
reviewcount: 6
recipeingredient:
- " Raw Vegan Base" - "80 grams unsalted pecans" - "113 grams soft medjool dates" - "2 pinch sea salt" - " GingerCoconut biscuit base" - "60 grams flakeddessicated coconut" - "200 grams glutenfree gingersnap biscuitscookies crushed into fine crumbs" - "4 tbsp melted sunflower spreadbutter" - " Filling" - "2 tsp vanilla extract" - "1 zest juice from 2 limes" - "500 grams ripe mango diced" - "160 grams sugar or to taste" - "700 grams Vickys Cream Cheese recipe link below whole recipe makes 700g 23oz" - " Topping" - "250 grams ripe mango diced" - " caster sugar or agave nectar"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys - unbaked - mango
katakunci: vickys unbaked mango
nutrition: 157 calories
recipecuisine: American
preptime: "PT33M"
cooktime: "PT33M"
recipeyield: "2"
recipecategory: Lunch
---
Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive 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 bit unique. This is gonna smell and look delicious.
Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option is something which I've loved my entire life. They're fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook vickys unbaked mango & lime cheesecake with raw vegan option using 17 ingredients and 7 steps. Here is how you cook it.
##### The ingredients needed to make Vickys Unbaked Mango & Lime Cheesecake with Raw Vegan Option:
1. Take Raw Vegan Base 1. Get 80 grams unsalted pecans 1. Make ready 113 grams soft medjool dates 1. Get 2 pinch sea salt 1. Take Ginger/Coconut biscuit base 1. Prepare 60 grams flaked/dessicated coconut 1. Get 200 grams gluten-free gingersnap biscuits/cookies crushed into fine crumbs 1. Make ready 4 tbsp melted sunflower spread/butter 1. Prepare Filling 1. Prepare 2 tsp vanilla extract 1. Make ready 1 zest & juice from 2 limes 1. Take 500 grams ripe mango, diced 1. Take 160 grams sugar or to taste 1. Get 700 grams Vickys Cream Cheese recipe, link below (whole recipe makes 700g / 23oz) 1. Prepare Topping 1. Get 250 grams ripe mango, diced 1. Prepare caster sugar or agave nectar
##### Instructions 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 1. 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 1. 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 1. 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 1. 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 1. 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 1. 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 special food vickys unbaked mango & lime cheesecake with raw vegan option recipe. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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